Lavash Georgian on the water. Recipe: Georgian lavash - from yeast dough - in the oven or in a pan. Madauri at home

Let's join the traditions of Georgian bread, bake delicious lavash- Madauri. Add interesting recipe Georgian cuisine in your cookbook.

Georgian bread is an important part of the culinary traditions of a hospitable country. Until now, bread products are baked in Georgia in the old fashioned way - in an oven called “tone”. The everyday common bread on the table is puri (shotis puri).

It comes in different shapes: round, diamond-shaped with elongated sharp tips, with a hole in the center. In Western Georgia, they prefer madauri - unleavened bread in the form of a thick oblong flatbread. It is prepared with the addition of corn flour, and is also baked in a well-oven (tone).

In the oven, madauri is no less tasty. To join the traditions of making Georgian bread, you just need to follow this recipe.

What is required for Georgian bread

Ingredients for Madauri (about 8 servings):

• 900 g of wheat flour;
• 100 g cornmeal;
• 1 egg;
• 80 g of yeast;
• 3 art. tablespoons of vegetable oil;
• 1 st. a spoonful of olive oil;
• 650-700 ml of well water (if there is none, filtered tap water will do).

Madauri recipe in the oven

1. Heat the water slightly and put the yeast in it. Stir to dissolve completely. Sift both types of flour into the yeast mixture: first wheat, then corn. Knead the dough, cover and do not touch for 15 minutes.
2. Turn on the oven to 220 degrees. While heating, grease baking trays with Madauri - sunflower oil. Dust the surface for rolling out the dough with flour. Roll out several small layers and give them an oblong shape (“boats” without sides).
3. mix fresh egg and a spoonful of olive oil. Dip a silicone brush into the mixture and brush generously on each tortilla.
4. Bake Madauri bread for 16-18 minutes without opening the oven. The bread will bubble and puff up - this is normal. Fold the finished products on a dish and cover with a few cotton napkins to cool slowly.

Caucasian cuisine is especially hospitable and satisfying, because oriental families are famous for their hospitality and cordiality. Here, numerous housewives often have a recipe for Georgian lavash at home, which you can also cook. In fact, this is not at all difficult to do, since the dough is kneaded very simply, and the tandoor is definitely not required here. The original hearty bread is baked in the most ordinary oven.

Cooking time -3 hours.

The number of servings is 4.

Ingredients

To make Georgian pita bread at home, you will need to prepare a number of the simplest and most affordable ingredients:

• dry yeast - 10 g;
• wheat flour - 3 tbsp.;
• water - 210 ml;
• salt - 1 tsp;
• vegetable oil - 2 tbsp. l.;
• granulated sugar - 0.5 tsp.

How to cook Georgian lavash at home

To prepare lavash in Georgian, you do not need to have any special culinary skills. Everything is done extremely simply. After all, the main thing is to use step by step recipe with photos and view several thematic videos.

1. You need to take a large bowl and sift all the flour for pita bread into it.

1. You will need to add a spoonful of salt and a pinch of sugar to the flour. Dry yeast is also added here (this is about 1 large spoon with a “slide”), and everything is mixed well.

1. It is necessary to pour warm water into the dry mixture, after which it is immediately necessary to knead the dough for pita bread. Eggs are driven into the resulting mass and vegetable oil is poured. The mixture is formed into a ball. It must be wrapped in a bag, tightly tied and sent to heat for 2 hours.

On a note! To make pita bread according to the Georgian recipe really tasty, you need to knead the dough well and for a long time by hand, at least 10 minutes.

1. The dough should increase by about 2 times.

1. Now the resulting ball must be divided into several smaller parts. It is optimal to make 4 fragments, each of which is kneaded by hands into a layer.

1. Next, you need to deal with each pita individually. From the ball it is necessary to form a kind of boat.

1. Each resulting blank is pierced with a fork in the center.

Note! To make the finished pita bread more tender and fragrant, you need to slightly grease the workpiece with a brush dipped in milk and sprinkle with sesame seeds.

1. The next stage of preparation is baking. The blanks are transferred to a baking sheet, where they should “rest” for about 10 minutes. In an oven preheated to 250 degrees, they go for a quarter of an hour.

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Georgian Lavash Video Recipes

To make the creation of lavash according to the traditional Georgian recipe not cause difficulties, you should get acquainted with the videos below:

Both in taste and in appearance it differs from the more subtle Armenian counterpart. Georgian lavash is, of course, about him! This is a national dish is a kind calling card Caucasus. Skillfully cooked, Georgian lavash turns out to be lush and thick, with a crispy crust and fragrant crumb. Shall we try?

How to cook according to the rules?

Proper Georgian lavash is baked in an oven called "tone". This special kiln is a huge clay pot lined with bricks and tilted at an angle of about thirty degrees. Tone is usually melted with sawdust. In the process of cooking, the fire is constantly maintained. Lavash, fashioned from dough, is located (sticks) to the back wall of the oven and baked for about ten minutes. To get a crispy crust, it is necessary to constantly sprinkle the prepared pita bread with water. A real Georgian lavash is simply delicious! It is customary to eat it freshly prepared with cheese, milk, herbs, wine. So that the bread does not become weathered, it is wrapped in a towel - this way it lasts longer. Lavash in Georgian can also be used as a base for other dishes. For example, bake with meat or cheese filling- will be even tastier! By the way, some Georgians consider the very word “lavash” to be Armenian and prefer to call the national cakes “puri” (tonis puri), which in Georgian means “bread”.

Georgian lavash at home

Of course, it is best to build a tane oven for dishes in the courtyard of a private house. But if you live in a high-rise building, do not worry: good bread it can work in the oven, and in an electric mini-bakery. You just need to knead the dough correctly and choose the temperature and baking mode.

Georgian lavash: cooking recipe

In order to knead the dough, take half a kilogram of flour, about half a glass of water, 30 grams fresh yeast, salt, sugar.

We dissolve the yeast in warm water, add a little flour and sugar, let it stand to come up. mix it with salt and yeast. Knead a homogeneous dough (as for pies). Cover the dough with a kitchen towel and leave to rise for half an hour. We heat the oven to 220 degrees. Sprinkle the baking sheet with flour. We roll out cakes of a characteristic shape from the dough, put them on a baking sheet and bake in the oven for 20 to 30 minutes until cooked. Sprinkle hot pita bread with water, wrap it in a towel so that it sweats a little and becomes soft.

With cornmeal

How to cook Georgian lavash with and egg? We will need: a kilogram of wheat flour, five large spoons of corn, 80 grams of yeast, two small spoons of salt, one egg, vegetable oil.

Georgian pita bread (the recipe is in front of you) we start cooking by sifting flour and mixing it with salt. Next, dissolve the yeast in half a liter of warm water, let it stand for a while. Combine yeast and flour. kneading soft dough. We put it in a warm place for half an hour. In the meantime, preheat the oven well, grease the baking sheets with oil. We form cakes, lightly rolling them in cornmeal, flatten to the required size (they turn out to be oblong and thick enough). Beat the egg with vegetable oil(it is better to take olive oil) and sugar. Lubricate the pita bread with the resulting mixture. Put on a baking sheet in the oven. Cakes are baked for 15-20 minutes at the very top in the oven until cooked. Sprinkle pita bread with water several times during cooking. This will make the crust crispy but not hard.

ancient recipe

How to cook Georgian pita bread (recipe without yeast)? Ancient Georgian cakes were prepared, of course, without the use of this product. Like no eggs. We used the so-called old dough as a starter, which remained from previous batches and turned sour. His something bakers and added to the new, just cooked. So, nothing but flour, salt and water! All the piquancy lies precisely in the method of cooking in a special oven tane (or tone).

Madauri

This variety of Georgian lavash is an oblong flatbread with a ruddy, golden hue. On one side, the cake is round and thickened. On the other hand, it is thin and pointed. When preparing the dough, no yeast is used: only flour, salt and water. This type of pita bread is baked very quickly (three to four minutes). Variants of Madauri are found in various parts of Georgia. You can use eggs and vegetable oil. A flatbread with butter, sour cream, herbs, and cheese is used.

Khachapuri

This word can be translated literally: "curd bread." There is no uniformity in the preparation of this dish. Mingrelian - round, covered on top Adjarian - in the shape of a boat, filled with eggs on top. Rachinsky - with beans. The classic filling is Imeretian cheese. The dough is used, cooked on yogurt or kefir (where the yeast is replaced by a lactic acid product). Khachapuri is fried in a pan or baked in the oven.

Shoti-lavash

To prepare it, you will need: 300 grams of flour, a glass of water, 10 grams of fresh yeast, a spoonful of honey (you can use molasses), salt, olive oil.

Dissolve molasses with yeast in warm water. Add two large spoons of flour and set aside in a warm place for 15 minutes. Combine flour with salt and mix with molasses and yeast. Set aside again for 10 minutes. Knead the dough with olive oil. When the dough has approximately doubled in volume, form small loaves by rolling them in the air and stretching the edges. Place on a baking sheet lined with baking paper. Sprinkle with water and let stand until volume increases. Bake in a well-heated oven for 15 minutes. Sprinkle lightly with flour before use. You can eat instead of the usual milk, butter.

Try to cook this delicious Georgian bread with or without filling according to one of the above recipes - and you will surely remain a fan of Caucasian cuisine forever! Bon appetit everyone!

Georgia is a very hospitable country, with magnificent feasts, ancient cuisine. Not a single meal is complete without national bread, which is cooked in special ovens called "tone". They can be found on every street. The composition of lavash and the technique of preparation has remained unchanged since ancient times. It is of two types: a lush round cake is called "Puri" and a rounded rhombus is called "Madauri". The difference can be seen in the photo.

Now everything is sold in the store, but it is clear to everyone that ready-made bread cannot be compared with delicious pastries made by ourselves. Consider a couple of recipes for making Georgian pita bread at home.

Lavash in a home oven

Having tried homemade bread, few people want to give it up in favor of store-bought. It is not so difficult to cook it yourself, you need to accurately knead the dough for Georgian lavash.

For two yeast cakes you need:

• flour of the highest grade, wheat - 0.5 kg .;
• baker's yeast (in a briquette) - a pack (30 gr.);
• sugar - 0.5 tbsp. l.;
• salt - 1 tsp;
• sunflower oil(refined) - 3 tbsp. l.;
• purified water - 1/4 cup.

Advice! Healthy food lovers can use for the test rye flour(no more than 40%), ground oatmeal or bran.

The sequence of cooking Georgian lavash at home in the oven:

1. Heat water (not higher than + 40 0 ​​C), add sugar, add crushed yeast and mix thoroughly until smooth. Leave to wait until the dough is covered with a foamy cap.
2. To saturate the flour with air, it must be sifted a couple of times and salted.
3. Next, you need to combine the dough and flour, adding a little water if necessary. The dough should move freely from the hands and be elastic.
4. Now you can pour in sunflower oil and gently knead the dough again. Wrap the resulting mass with a film and forget about it for about an hour, putting it in a warm place. The dough should double in size.
5. The mass must be divided in half and roll out the blanks with a thickness of about 3 cm. Put them on a baking sheet dusted with flour. Let stand 20 minutes.
6. Bake in a preheated oven at 200°C for 20 minutes until golden brown.
7. Sprinkle the cooked cakes with water, wrap with a cloth and leave to cool. This is necessary so that the pita infuse and become soft, the crust is crispy, not hard.

Caucasian bread baked at home is very tender and fragrant.

Lavash without yeast

This recipe is considered classic. It contains only flour, water and salt. Bake a cake in the oven and get original taste will not work. Without yeast, pita bread will be hard as a rock. They will help to do without tone and give bread baking splendor as in the photo kefir and soda.

For cooking use:

• wheat flour, premium - 0.22 kg;
• kefir 3.2% fat - 0.5 cups;
• salt - 0.5 tsp;
• soda - 0.5 tsp

Georgian lavash recipe step by step:

1. For greater splendor of baking, the flour should be sifted a couple of times through a fine sieve.
2. Add salt, soda and kefir, knead until smooth and elastic. So that the dough does not stick to your hands, you can grease them vegetable oil.
3. The resulting mass is wrapped with cling film or placed in a plastic bag. Leave the dough to rise. Soda with kefir act as yeast, and make Caucasian bread soft.
4. The mass is very sticky and you do not need to spare flour for rolling. The cake should be rounded, about 3 cm thick, and 25 cm in diameter.
5. Cover the baking sheet with baking paper, put the resulting blanks and make several punctures with a thin sharp object (toothpick, fork). This is necessary so that the bread does not swell. Leave to stand for a few minutes.
6. The blanks are sent to a preheated oven to 220 0 C. There it cooks for 5 minutes, then it should be turned over to the other side. It takes 10 minutes to bake pita bread.
7. Cover with a damp towel until completely cool.

Advice! If the pita bread is dry in the oven, you need to grease it with butter.

Caucasian bread goes well with sour cream and herbs, pickled cheese and, of course, meat.

Georgian lavash in a pan

If for some reason there is no stove in the house, do not despair. Cooking Georgian bread is possible under any conditions, even in a frying pan. Only it is desirable to choose it thicker, heavier, and then homemade pita bread will turn out with a thin crispy crust and soft crumb.

Ingredients:

• wheat flour, premium - 0.5 kg .;
• purified water - 300 ml;
• dry yeast - 8 mg;
• salt - 0.5 tsp;
• sugar - 0.5 tsp

Cooking pita bread in a pan step by step:

1. Dry yeast and sugar are diluted in warm water. Then they need to be left until they begin to bubble.
2. Sift flour, salt. Add steam. Knead. The dough is sticky, so it is recommended to grease your hands and the container where the dough will rise with vegetable oil. Cover with cling film. Let stand in a warm place until the mass doubles in size. This takes about an hour.
3. Put the yeast dough on the table, divide into equal parts (about the size of a large apple), sprinkle with plenty of flour.
4. Form a cake in the shape of a frying pan. This can be done with the edge of the palm without a rolling pin. The dough is soft and stretches easily.
5. Lavash should be cooked in a well-heated dry frying pan, sprinkled with flour, without a lid. When the bottom of the cake becomes translucent and rolls easily, you need to turn the bread over to the other side. Roasted in the same way.
6. Put all the cakes in one pile, without lubricating them with anything. Cover with a damp towel.

Advice! To speed up the rise of the dough, you need to use fresh yeast.

Georgian bread, no matter how it is called, will help diversify the table and give the dishes a Caucasian taste.

Cooking

First, boil water in a kettle. We measure the right amount of water, add salt and stir until it dissolves.



Pour salted water into a suitable container and add parts of the flour, which we sift beforehand. We start kneading the dough. First we use a spatula, as hot water.

Take a board and dust it well with flour. Spread the dough on a layer of flour. We continue to knead with our hands. At first, the dough turns out to be rather dense, but very quickly turns into a soft, pleasant to the touch, test mass. The dough should be kneaded for about 15-20 minutes, until it transforms into a homogeneous smooth mass.





The dough is ready. Cover with a deep plate, you can use a large salad bowl, and leave for 30 minutes.



The dough rested. We divide into two halves and form 2 bundles. Cut into serving pieces. I got them weighing 35-45 grams, 10 pieces. The diameter of the product depends on your frying pan, in which you will cook them. We cover the koloboks with a towel so that they do not get weathered.



Now we roll each ball into a thin transparent layer, pre-heat the pan.





We lay the rolled layer on a hot pan. First, steam will begin to stand out from under the dough layer. As soon as he leaves, turn the cake over. It will take about 30 seconds to fry the first layer. We use a small fire.



Turn over and keep on fire for another 30 seconds. Do not overdry, pita bread should remain light, with small characteristic tan marks. In the process of frying, cover the pita bread with a damp towel.



Thin pita bread is ready. Fold in a pile and cover with a damp towel so as not to dry out. You can even sprinkle some water from a spray bottle. From this recipe, you learned how to cook pita bread at home and made sure that it is not difficult at all. Cook with pleasure!



respectfully Svetlaya74

Lavash is a wonderful alternative to bread. Moreover, a variety of dishes can be prepared from popular oriental cakes. Armenian lavash is especially actively used, on the basis of which hundreds of dishes can be prepared. But thick cakes are no less tasty. But real connoisseurs of oriental bread do not always manage to get really tasty and fresh lavash. So why not cook it?

Lavash at home - general principles of preparation

Thin lavash (Armenian) is a canvas that resembles paper. Most often made from unleavened dough. Lavash in the form of cakes are prepared on the basis of yeast or fermented milk products. Ideally, they are cooked in a tandoor, but now even oriental bakers are increasingly turning to modern technology to facilitate the process.

The basis of any pita bread is flour, which must be sifted, mixed with liquid and salt. Yeast dough is kept warm for at least an hour. But if the rise is weak, then the time can be increased. Unleavened dough needs to lie down for at least 20 minutes so that the gluten swells, the mass becomes more elastic, rolls out easier and does not shrink.

The amount of flour in the recipes is approximate and may vary slightly, depending on the moisture content of the product. You just need to know that the dough for unleavened pita bread should be as steep as possible, it is kneaded until the lump stops taking flour. The consistency of the yeast dough should be softer, more airy so that the yeast can rise.

Recipe for thin Armenian lavash at home

To prepare ordinary pita bread at home, you need only three ingredients, and they can be found in every home. Such pita bread is stored in a bag for up to four days, so you can always fry the cakes in advance. The number of products is designed for 7 round pita breads, with a diameter of 25-28 cm. The pan should be no less.

Ingredients

300 grams of flour;

170 grams of water;

. ½ teaspoon salt.

You will also need a mixer with nozzles for thick dough (usually they are in the form of spirals).

Cooking

1. Boil water, dissolve the salt and let it cool for literally 5 minutes, no more.

2. At this time, sift the flour, pour it into a deep bowl, make a recess.

1. We dilute the yeast in water heated to 36C until completely dissolved, add sugar to the water and leave the solution until bubbles appear. Water should be taken a little, half the norm. A fluffy foam cap should appear above the water.
2. Sift the flour through a fine sieve so that it is saturated with air.
3. Pour salt into it (salt can not be added to yeast, they will not rise!).
4. Combine flour and yeast, adding the remaining water.
5. Knead the soft dough until it easily falls behind your hands.
6. Pour in vegetable oil and knead the dough again.
7. We form a lump out of it and cover with cellophane film.
8. We put the container in a warm place so that the dough rises well. After 1 hour, it will approximately double in volume.
9. Divide the mass in half and roll out two thick cakes. They should be laid out on a greased sheet or baking sheet and left to proof for 20-25 minutes.
10. While the cakes are rising, heat the oven to 200 degrees. We put the dough in it for half an hour.
11. We take out the browned pita bread from the oven and cover with a napkin so that it softens.

Yeast-free pita bread in the oven

The original composition of puri did not contain yeast. The splendor and rise of the dough was achieved in the process of baking in tone. Since it is impossible to create such conditions, it is necessary to add splendor to the dough with special additives. Let's try to do without yeast in baking cakes. Let's replace them with another "dough lifter" - a combination of kefir and baking soda.

Believe me, if you follow all the subtleties of the recipe, you will get no less magnificent bread.

Required products:

• Kefir of medium fat content - half a glass;
• Wheat flour top quality - 230g;
• Soda and salt - 0.5 tsp each

Let's start cooking:

1. Sift the flour so that it becomes airy. From such flour, the dough will turn out magnificent.
2. Mix flour with salt and soda, pour kefir into it. First you need to mix with a spoon, and then begin to knead the dough with your hands. So that it does not stick to your fingers, grease your hands with sunflower oil or moisten with water.
3. When the dough becomes plastic and homogeneous, cover it with cling film. Soda in combination with lactic acid gives activity similar to yeast, making the mass lush and soft.
4. While the dough is rising, heat the oven to 230 C.
5. Sprinkle a pie board or table with flour and spread our dough on the surface. It will be more sticky than yeast, so do not spare the flour.
6. Roll out a cake with a long rolling pin with a diameter of 25 cm and a thickness of 2-3 cm.
7. Make punctures on top with a toothpick or fork so that the dough does not swell with bubbles during baking.
8. We grease the baking sheet with vegetable oil and put the cake on it.
9. Let the test stand for room temperature a few minutes, and send to a hot oven.
10. Fry pita bread for 5-7 minutes on each side.

If you don't have an oven, Georgian bread can be fried in a thick cast iron skillet.

It is not necessary to lubricate it with oil, so that there is no burning on the cake and in the air. Heat the pan well and reduce the heat. Fry the cake for 7-10 minutes over very low heat on both sides. Homebaked bread delicious with onions, cheese, fresh sour cream.

Baking on cornmeal

Mchadi - Georgian cornmeal cakes. You can prepare a dish in your kitchen without any difficulty. This is a surprisingly simple and delicious dough. Wheat flour is not used at all. Bread is prepared in the following way.

Ingredients:

• 4 cups cornmeal;
• 2 cups water, salt.

Let's start cooking:

1. Knead the dough from the listed products. It will be sticky and soft. It is not baked in the oven, but fried in a pan in vegetable oil.
2. Moisten your hands with water, cut the mass of dough into small portions, roll balls out of them and flatten them a little. You can make blanks in the form of sausages.
3. Pour a little oil into a heated pan, and spread the cakes on it.
4. Fry them on both sides until golden brown.

Serve with red wine, salad or cheese. This delicious crispy bread will appeal to the household.

Diversify the recipe unleavened dough you can add flavorings - crushed garlic, chopped herbs or allspice.

An ancient recipe for making cakes in tone

In ancient times, people did not know yeast, but bread turned out no worse than modern bread. Hen's eggs were not added to it. The ancient recipe verified by time included water, flour and salt. The starter was the old dough, which was preserved from the previous baking, and specially fermented. Bakers mixed it into a new batch, as a result of which the dough bubbled, rose, and the cakes acquired splendor. But still, the main role in the taste merits of bread is ancient recipe played the method of baking in red-hot clay ovens tone.

Cooking georgian madauri bread

Soft airy madauri is traditionally served with goat cheese. This delicious muffin can be prepared at home. Madauri has a special shape. One side is thickened and round, the other has a sharp thin end.

Product set:

Step by step cooking:

1. Dissolve the yeast in 1/3 of the water. The water must be warm.
2. Pour the flour and salt into the yeast and knead the dough. Place the container in a warm place and cover with a towel on top so that the dough “breathes”. Let it rise for 20 minutes.
3. While the dough is rising, prepare the baking sheets - coat their bottom with vegetable oil.
4. Let the oven heat up. By the time the cakes are baked, its temperature should be as high as possible.
5. Sprinkle cornmeal on the surface on which you will roll out the cakes.
6. Cut the dough into pieces, each of which is turned into a layer 2-3 cm thick in the form described above.
7. Grease the cakes before baking with a beaten egg with the addition of olive oil.
8. Madauri is baked for 15-20 minutes in the oven.

How to cook Georgian khachapuri

The classic recipe speaks for itself. Translated from the Georgian khachapuri - cottage cheese bread, rather, cheese. But in every locality it is being prepared differently. Mergel cakes are round, sprinkled with cheese on top. Adjarian - have an elongated in-depth shape with an egg in the recess. Somewhere vegetables and greens are added to khachapuri.

But the classic recipe is cakes with Imeretian cheese. Sweet dough is kneaded on kefir or matsoni.

Consider the method of cooking Adjarian khachapuri. They have unusual shape boats. The top is left open. After cooking, 1 egg is released into the recess and put the baking sheet in the oven for 1-2 minutes so that the protein hardens. The yolk should be liquid like in soft-boiled eggs. Pieces of pie are dipped into it.

For cooking you will need:

• 450 g of soft pickled cheese - Imereti, Suluguni, Adyghe;
• 250 g of sour cream or matsoni;
• 2.5 cups of wheat flour;
• 60 g cow butter;
• Salt and soda - a pinch each.

Cooking method:

1. Add small pieces of butter, soda, salt, sour cream (or matsoni) to flour and knead soft dough. To make it plastic and homogeneous, it must be kneaded for at least a quarter of an hour.
2. Then put the dough in the refrigerator for 30 minutes.
3. Crumble the cheese with your hands or a crush. Add an egg, chopped greens to it. If the cheese is lightly salted, you can add salt to the filling.
4. Remove the dough from the refrigerator and divide into 8 pieces.
5. Roll out 8 cakes, spread the filling on top of each of them.
6. Pull the edges of the cake so that it looks like a boat.
7. You can roll opposite edges with rolls towards each other not completely.
8. Bake in preheated oven for 20-25 minutes.
9. You can put butter or an egg in hot boats.

Shotis puri with spice

Bread cakes with salt have an exquisite unique taste. You can try to make this wonderful bread yourself.

Prepare food:

• Express - yeast - 20 g;
• Half a glass of water and milk;
• 40 g of onion;
• 75 g sunflower oil;
• A pinch of salt;
• 0.5 kg of flour.

Cooking progress:

1. Put a dough of water, yeast and 4 tablespoons of flour.
2. Finely chop the onion, mix it with salt, butter and hot milk.
3. Combine the resulting mixture with dough and add flour to it gradually. The dough should be elastic, but not steep.
4. We divide the dough into small balls, roll each thinly and bake on a sheet in a hot oven for 10 minutes.

Ready cakes should be covered with a cloth to sweat a little.

Spicy appetizer of thin Georgian lavash

For a snack, bake or buy thinner lavash cakes. They wrap fillings from vegetables, meat, cheese. Let's try one recipe.

Ingredients:

• 1 lavash;
• 1-2 tomatoes;
• Bell pepper;
• One fresh and pickled cucumber;
• Greenery;
• Ham, smoked chicken breast;
• sausage cheese;
• Mayonnaise.

Cooking:

1. Finely chop all the ingredients and season with mayonnaise.
2. Put the filling on the pita bread and wrap it with a tube.
3. Top each tube with a beaten egg and place in the oven for 20 minutes.

You will find a step-by-step recipe for making real Georgian lavash in the following video:

Georgian lavash - excellent dish for the daily menu. Be sure to treat yourself and your loved ones to one of our proposed recipes.