Flatbread is a flat round flour product that is fried or baked in special ovens. The popularity of flat cakes in many countries of the world is very difficult to overestimate - and for some peoples (for example, Armenians and Uzbeks) they are also traditional bread, slightly different in recipe.
Uzbek flatbread
The Uzbek flatbread differs from the Armenian lavash in that fat tail fat is added to its composition, and the product itself is baked in a tandoor. In addition, it has a rather large shape - exceeding the diameter of a soup bowl. To prepare an Uzbek flatbread, you need to take 1 kilogram of wheat flour, 2 glasses of milk, 50 grams of yeast, 0.5 teaspoon of sugar, 150-200 grams of fat tail fat and 1 teaspoon of salt.
Yeast is diluted in warm milk with sugar, and melted fat tail is poured into the pre-sifted flour and salt is added. Then add milk with yeast there, knead the dough and let it come up. The Uzbek flatbread can be prepared in an urban setting using a conventional oven instead of the traditional tandoor.
After raising the dough, roll the cakes out of it with a rolling pin, push a depression in the center and prick it with a fork. The prepared Uzbek flatbread is kept under a napkin for fifteen to twenty minutes, and then baked for twenty minutes in a preheated oven. You can serve this flour product either as an independent bread, or using it as a basis for preparing various dishes, including rolls with fresh herbs, cheese and ham.
Armenian flatbread
The Armenian flatbread (lavash), unlike the Uzbek one, does not contain fat tail fat (it is replaced with butter), and is also baked in a dry preheated frying pan. In addition, it is more modest in size and thickness. To prepare lavash, you will need 500 grams of wheat flour, 1 glass of warm water, 8 grams of dry or 20 grams of fresh yeast, 50 grams of butter and a pinch of salt. Before making lavash, wheat flour must be carefully sieved several times.
First of all, you need to mix ¼ glass of water with the yeast and wait until they start to play. Then the rest of the water, softened butter, salt and sifted flour are added to them, after which they knead the dough and wait for it to rise. After that, the dough should be divided into five to six pieces, from which balls with a diameter of five to six centimeters are rolled.
Each ball is rolled into the thinnest possible cake, placed in a hot dry frying pan and baked for ten to fifteen seconds on each side over medium heat. After the pita bread turns white and bubbles, it must be turned over immediately so that it does not dry out. Ready-made Armenian cakes are placed between wet wipes and after a while they are served to the table.
