The recipe for lavash
Lavash is a fresh thin bread. It is customary to call this dish Armenian, but it is quite popular not only in Armenia. This dish is considered indispensable in the preparation of many delicacies, and with its help you can successfully diversify the everyday menu. To start a little history.
Classic recipe for lavash - inA special clay furnace called "tandyr". The furnace is buried in the ground and resembles a huge pot made of clay. Inside the furnace, a fire is lit, after the firewood is burned, and the soot is removed from the tandoor walls, bread is directly attached to them. As cakes are cooked, they are taken out of the oven with a special hook.
At home, you can cook something like this, just baking in the oven or even in a frying pan. The most important thing is to choose the right recipe for lavash.
Armenian lavash is characterized by the fact that healmost completely no crumb. Flour for its preparation is taken only 1 or 2 grades. A certain amount of it is mixed in slightly salted water, the fermented dough is poured into the dough, with which the dough for about two hours wanders. After this, the resulting composition must be divided into small pieces of the same size, roll out and bake.
In this article, only a fewrecipes from the whole variety of options for preparing Armenian bread. The first recipe for cooking lavash contains whey. So, you need to take two glasses of flour for 250 grams, whey or milk - also 250 grams, vegetable oil in the amount of one tablespoon and salt. It is better to sift flour before use, then pour in it a little warmed up serum, add butter and salt. The dough after mixing should be very elastic and soft. After that, he should give a little rest. Then roll out the flat cakes and fry in a pan without adding oil. Readiness of bread can be determined by the appearance of brown spots. Dry the product. Cake should ideally be so soft that it can then wrap the filling. Someone to save this softness can put the baked goods in a bag, someone splashes water from the atomizer. It was a way of describing how to make lavash in a frying pan.
There is also a method for preparing this dish inoven. To do this, you need about 3 cups of flour, warm water in the amount of a quarter cup, two teaspoons of yeast, three tablespoons of vegetable oil, and sugar and salt to taste. Also in warm water, salt and sugar dissolve. After that, in flour, you need to make a small groove and pour in water with yeast and oil. The dough should be mixed very thoroughly and the next 10 minutes should be kneaded. In order for the pita to be delicious, before baking the dough should be held under the food film for an hour and a half. The size of the baked pita according to this recipe can be the same as the baking tray of the oven. In order for the baking to be carried out evenly, there should be no swelling, for this purpose it is recommended to pierce the pita with a fork in several places. In the question of how to cook lavash correctly, the most important thing is not to overexpose it in a hot oven, otherwise it will become very dry, so even splashing will not help.
The described variants of baking Armenian bread -Not everyone. Recipes for pita bread vary widely. In many countries of Europe this dish is becoming more popular. It can wrap up various snacks: vegetables, pates, fish. Beautifully it will look in the form of sliced idiosyncratic rolls. You can also prepare something like a multi-layered pie with mushrooms, meat or also vegetables. In addition, Armenian lavash can be used in the process of making desserts, if you stuff it with cottage cheese or chocolate.