Armenian lavash (thin)

Thin lavash is obtained if, after kneading, it is not allowed to stand for a very long time. I have 45 minutes with the batch. for everything (in a bread maker). Then they roll out thin and more of them come out.

Yes, I see, there is no such super frying pan, and the baking sheet is much thinner. There was no baking sheet with such high sides included with my Indesit stove.

And I want lavashik ...

Girls, I baked on a thin baking sheet. It turns out fine. I just like it on high. Warming up smoother.

I'll try then.

You should have such a large baking sheet, it is usually at the very bottom of the bottom of the oven. This is a pan for collecting fat.

Elena Bo, looked there he was not the same high and there were also holes on the sides))))

And if it is not high, then it is necessary to make the flame quieter, right?

Yes, you need a quieter fire if the baking sheet is close to the fire. First warm up properly, and then dodge. As soon as bubbles went from above, immediately turn over. Better to take a thick baking sheet, pouring. I have a thin aluminum wood burner on fire. After cooling down, it took the same shape, but was on a curve.

All I realized was that I had given away such a baking sheet with an old stove in vain. The new owner never turns on the oven, I'll go pick up the enamel baking sheet (for temporary use).

I baked today, very tasty. But, if you do not put it under a wet towel in time, then they dry instantly (the neighbor came in for 1 minute), after half an hour they already ate crispy matzo with her

🔗 🔗

Irr, did it all the same. Well done, otherwise no one dares.
You need to keep less, do not bring to ruddy, otherwise they burn quickly. Straight little white ones bubbled and turn over. They are baked instantly.

yes, they bake very quickly, I realized about the ruddy, the next time. I think very soon. Tomorrow

shl. I put cutlets and tomato-cucumber salad in there and held it on a dry grill for a few seconds, it was possible and not necessary.

I bake mantas dough when something remains.
I also roll it into thin cakes and into a frying pan. Then he goes with a bang instead of bread.

Elena, I'll try your recipe!

Lena, lavashiks on the table already
The smoke was ooo ... there was no hood. The flour burned a little. And the hottest places were above the burners and you had to twist pita bread. My fingers burned a little

But everything turned out delicious, even softer than in the store.
Thanks for the recipe and the cool way to bake or fry, I don't know how to do it right

This is because the baking sheet is low. It was necessary to dodge the gas even more. I have no smoke. And yes, you need to twist on low.

Thank you so much for the recipe. Today I did it - it turned out well. True, I had to add water, well, the dough did not knead in any way and rolled it out too thin - the middle crunches The taste is wonderful! I didn't even think that you could cook this at home.
She baked on a form (for the oven, on legs) for baking pizza. I attached it over a large camphor, and the stove is semi-free, you can cook something else, and the diameter was enough for me.

I am grateful for the idea of ​​baking lavash. Today I found descriptions and immediately went to implement it in action, I have an electric stove, but I decided to try it anyway. Everything turned out Firstly, much faster than in a frying pan, you do not need to measure out the diameter to fit, secondly, they did not burn as much as in a cast-iron pan. With email After all, a stove cannot quickly diminish the fire, so it happened to be black and here they were all beautiful. Thanks again for teaching us

[Girls]

Girls, question.
If without a bread maker by hand, what is the process in order?
How much to knead, how much to distribute?
Thanks in advance for your answers)))

Although I have HP, this time I was kneading with a mixer. Water, yeast, salt, sugar, flour mixed everything, for 5 minutes with a mixer and set for 40 minutes, as Elena advised, so that it would not stop and began to roll out and bake right away. I got lavashiks much softer than when I made them in a frying pan, I had to moisten them right away, but these didn't, I just folded them under a towel one by one

Thanks for the quick response.
I will do so!)))

I’ll repeat Omelchik’s question, what to do if we have a huge Frying Pan (I bake Ossetian pies on it, but always in the oven). The question is how to adapt it to an electroceramic stove? And who tried the thread in the oven? I would be very grateful if you would share your advice. It's very hot to replace purchased pita bread with homemade ones for all sorts of rolls

I repeat Omelchik's question, what to do if we are electric:

Namesake, darof!
I'm baking in an electric frying pan - why not?
I bake your Ossetian ones there too. We sat down without gas

Irish, and you put a frying pan between two comforts? Warms up evenly? Or what kind of distributor do you put?

Irish, and you put a frying pan between two comforts? Warms up evenly? Or what kind of distributor do you put?

I wrinkle it by itself electro, with a plug at the end

taka



and you boldly put yours on an electric furnace, and peks, like Ossetian and khychins, just do not do too much heating. need to adapt. These are the light ones you need to be, then they wrap well, not brittle and not dry. I sprinkle it on top.

I took it to the bookmarks, I will try))

Since my child fell in love with homemade shawarma, I decided to try the recipe. What can I say? AWESOME! Easy, fast and delicious. Now it is necessary for the husband to force a sheet of stainless steel to cut the required size and then there will be a large lavashik)))).

Thanks Lena!

Since my child fell in love with homemade shawarma, I decided to try the recipe. What can I say? AWESOME! Easy, fast and delicious. Now it is necessary for the husband to force a sheet of stainless steel to cut the required size and then there will be a large lavashik)))).

Thanks Lena!

Homemade shawarma recipe, in the studio !!!!!!!!!!!!! Well, the child is asking.

We have two options: vegetarian and chicken.
With chicken (since vegetarian everything is the same, but without chicken): spread out the pita bread, leave a free space below for a gate, from one side for a turn (I wrote it, I hope, it is clear). In the filling we like cabbage, cucumbers, tomatoes, chicken (stewed in sour cream). Top it with a little homemade mayonnaise (I also add ketchup to my husband). Then I tuck the bottom and start rolling from one side with a roll. Fry a little in a skillet (the girls wrote about the microwave). You can't pull a small one by the ears).

Oh girls! I somehow missed this topic! I will definitely try with a report, otherwise the store is something for the last time, well, just rubber Thanks for the recipe

We have two options: vegetarian and chicken.
With chicken (since vegetarian everything is the same, but without chicken): spread out the pita bread, leave a free space below for a gate, from one side for a turn (I wrote it, I hope, it is clear). In the filling we like cabbage, cucumbers, tomatoes, chicken (stewed in sour cream). Top it with a little homemade mayonnaise (I also add ketchup to my husband). Then I tuck the bottom and start rolling from one side with a roll. Fry a little in a skillet (the girls wrote about the microwave). You can't pull a small one by the ears).

Thanks, we will try!

Girls, try it. Delicious pita bread. Just roll out thinner and do not overdo it. They should be light-colored.

[Lenochka]

Lenochka, thank you very much for the recipe !!!

I have been baking Armenian lavash for a long time, tried different baking methods, stopped at baking in a large-diameter frying pan).

Today I baked in the oven on an inverted baking sheet).

The lavash turned out to be just wonderful !!!

I'm switching to baking lavash in the oven !!!

Of all the previously tried methods, for me this is the most convenient !!!

Crumb! And more precisely, please tell me what is the temperature, only the lower heating was turned on, or both the top and the bottom, how long did they bake, turn the lavash over?

[Nastenka]

Nastenka, baked in the "top-bottom" mode, without convection, at 240 g., literally 1.5 - 2 minutes, until white bubbles ...

turned over pita bread?

Nope.

These are my lavashiks:



After they softened, I wound shawarma from them), the lavashiks curled up remarkably, and did not break a bit !!!

Highly recommend !!!

Now I doubted whether to bake or not, and now I will definitely bake but already surely on the trail. week
unsubscribe here with the result
Krosh, did you immediately put pita bread on a damp towel from the oven?

I also wanted to ask some advice: but if you put a silicone mat and oven on an inverted baking sheet, will it be so bad? the baking sheet is old and it will be necessary to clean it thoroughly in order to bake on it, but if I don't want to, I always put the parchment on the baking sheet

As far as I know, real Armenian lavash is made without yeast. So I thought that if the dough is made on whey, without yeast. Will it turn out pita bread or not?

[Vadim]

Vadim, on our forum there is a recipe for Armenian yeast-free lavash, the author is Yuri.

Unfortunately, I can't insert the link now, use the search.

[Lenochka]

real Armenian lavash is made without yeast

Yes, without yeast, but leavened:

In general, instead of yeast, classic Armenian lavash is kneaded on tthmor - sour old dough (from the previous portion of lavash or specially prepared). After a two-hour proofing, the dough is divided into balls, they are allowed to lie down for 10 minutes, they are rolled thinly, pulled out by hands on a special pillow, and with its help the cake is slapped into a stone or clay tonir, a couple of minutes and the cake (oval) is ready. But now they only bake in the villages. And in cities, lavash is baked in ovens (lightly sprinkle a baking sheet with flour).

Although ... it is often possible to find pita bread without a yeast / starter base at all, but they are no longer so plastic and soft.
Here is a recipe for pita without yeast:

Armenian lavash (Yura 72)



Lenochka, I'm sorry to interrupt

At the moment, I am already finishing doing it on serum. It looked like nothing, the opinion of the tasters remained. My commission is strict, a mother, a wife and two daughters, one, however, still does not speak, but nevertheless. Daughters are the most authoritative critics for me. As you know, children do not know how to flatter, they cut the truth in the face of the womb, without mercy and bias.

[wind78]

wind78"As you know, children do not know how to flatter, they cut the truth in the face of the womb, without mercy and bias." And sometimes (especially those who still do not know how to talk) can spit out this "truth" in the same place.

This is definitely worse than any words!

I made a dough on dumplings ... and then your recipe, or rather an idea with a baking sheet, caught my eye ...
I built a structure, turned on the fire, warmed up the baking sheet (for some reason, it was "led" by 2 corners) and fried lavashiks (I had to put the baking sheet with a diamond and move it - it turned out that I was frying on one stove)

I want too

Lena, thanks for the Temko! I studied up and down and I will try

[Elena Bo]

Elena Bo, With great gratitude for the recipe I am coming to you! Indeed, I will not buy in the store now on pain of death
Yesterday I bought it in a store and brought it home. In the evening I was going to do shawarma. I open it (I must say that I already have 2 packs of hapanula) and the lavash is all moldy. My son was very upset - he is my MAIN connoisseur and eater of homemade shawarma. I remembered seeing the recipe somewhere on the stove. I did it today. There is nothing complicated, but they cannot be compared with the store ones! : rose: So thank you!

Tatiana, thank you for your feedback!
I am glad that I liked the recipe, bake it to your health.