Yeast-free option
The dough for Armenian lavash is done quickly. You can add yeast or not to put them. In the latter case, the flour product will be less nutritious.
Here are some foods you will need for unleavened Armenian lavash:
- 3 cups flour;
- 210 g of water;
- 1 egg;
- 1 tbsp of vodka;
- 0,5 teaspoon of salt;
- 1.5 tbsp of vegetable oil.
Sift into a bowl a half Cup of flour. Pour into the pan water, vegetable oil, and season with salt. Stir the liquid, put it the fire, let it boil. When this process started, turn off the burner, pour the liquid into the flour in small portions, constantly stirring the dough.
If you knead the dough differently in the cold water, the brewing of flour, it will not have the flexibility that is needed. Now add the remaining flour, vodka and egg. Carefully take the dough so that it becomes homogeneous and plastic. It do until then, until the dough no longer stick to hands. Put it in a bowl, cover with a tea towel and leave for 40 minutes to rest. During this time 2 times perennite it.
Divide the dough into pieces. Roll out each as thin as possible. Bake the pancake on a hot dry frying pan for 2-3 minutes on each side. Convenient to carry raw rolled out dough into the pan, wound on a rolling pin. If the pita bread turns out dry, spray it spray a small amount of boiled water. You can wet some napkins and put a pita on them in a pile, alternating damp cloth with a "pancake".
If you want to bake a big Armenian lavash, flip the pan, put it on the 4 burners lit, bake on both sides.
Yeast pita bread
If you want to bake a thin bread for this recipe, take:
- 500 g flour;
- 1 glass of water;
- 2 tsp with the top of the dry yeast;
- 50 g of butter;
- salt to taste.
Put into a small saucepan a piece of butter, put it on the fire. Stir until the butter melts. Then turn off the burner, pour water, add salt. Sift the flour into a large pan, pour into it the yeast, stir, make a well, pour in oil and warm water. Mix the ingredients until smooth, carefully take the dough.
Cover the pan with a towel, allow the dough to rise. Now it needs to be divided into lumps with a diameter of 5-6 cm, thinly to roll them and bake as in the previous case. Lavash can be eaten at once, to stuff and make the rolls or store in the refrigerator in a tightly closed plastic bag for 3-4 days.