Home Bakery Lavash at home - recipes: Armenian, Georgian, Uzbek. Recipe for thick lavash at home How to bake thick lavash at home without yeast

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Lavash at home - recipes: Armenian, Georgian, Uzbek. Recipe for thick lavash at home How to bake thick lavash at home without yeast

Ruddy, aromatic, with a crispy crust and airy crumb, lavash will undoubtedly appeal to lovers of home-baked goods. To make lavash you will need the simplest and most common products that are found in every family and a little of your patience. From the amount of ingredients given in the recipe, you can prepare two pita breads with a diameter of about 25 cm or one large pita bread. You can sprinkle sesame or sunflower seeds on top of the pita bread.

Prepare the necessary products.

Sift the flour. Leave a little flour for mixing.

Combine flour, salt, sugar and dry yeast. Stir.

Pour warm water in a thin stream and knead the dough with a wooden spatula.

Pour in vegetable oil.

Knead the dough with your hands.

Grease a bowl with vegetable oil, transfer the dough, cover with a towel and place in a warm place for 1 hour.

Then punch down the dough and put it in a warm place again for 30-40 minutes.

Grease your hands and baking sheet with vegetable oil, divide the dough into two parts. Cover one part with a towel. Place the other part on a baking sheet, form into a round cake, flatten it and make grooves with your fingers. Sprinkle with sesame seeds if desired. Leave the dough to rise for another 10 minutes. Sprinkle with water.

Bake the pita bread in an oven preheated to 210 degrees for about 30 minutes until golden brown. Focus on the features of your oven. The baking time may need to be increased/reduced.

Sprinkle the finished pita bread with water, cover with a towel and leave to cool completely.

The rosy and delicious lavash is ready.

Delicious experiments to you!

And Bon Appetit!

Lavash in Asia is the same as a loaf of bread in the European part of Russia - a popular oriental food in the form of a thin or thick flatbread, which, while the lavash recipe basically includes only water, flour and salt. Most often, this type of bread product is preferred by those who want to avoid eating yeast dough, but even more lavash is used for cooking (this includes homemade shawarma, various meat snacks with lavash, lavash pies, all kinds of rolls, and even khachapuri from pita bread with cheese).

Nowadays you can buy lavash in grocery stores and in bakery stalls, but many housewives would like to bake lavash at home on their own, which is why in this publication we will talk about how to cook lavash at home and remember different recipes baking lavash, this is Armenian, Georgian, and Uzbek. After reading our selection, you will learn how to prepare both thick and thin pita bread at home without much difficulty from available products.

Basic rules for baking lavash at home

In the eastern culinary tradition, thin (in Armenian) lavash, like a sheet of paper, is baked from unleavened dough, and flatbread lavash is baked from yeast or fermented milk dough on a ripper, and both types are baked in a tandoor. Although modern household appliances offer their own version of replacing the legendary oriental tandoor.

The basic recipe for lavash is simple: flour, water (whey, kefir - options for thick flatbread) and salt. The yeast version of lavash requires the dough to stand in a warm place for at least 1 hour, and if it does not rise sufficiently, this time can be extended. The unleavened dough is allowed to sit for 20 minutes to allow the gluten to swell so that the dough becomes elastic and soft for rolling out thinner.

Making unleavened dough differs from its fermented milk version in that when only flour and water are used, the dough should be kneaded so hard until it stops taking flour; in the second case, you knead according to the rules of yeast dough so that it turns out soft and airy, so that The thick pita bread rose when baked.

Armenian recipe for lavash at home

To prepare thin lavash according to the Armenian recipe at home, you will need only three ingredients, which, as they say, are always at hand. And ready-made Armenian lavash in a bag can be stored in the refrigerator for up to three to four days, which makes it possible to prepare it in advance.

Considering that the diameter of the finished pita bread should be 25-30 centimeters, the size of the frying pan should be appropriate. To knead thick dough, you can use a mixer with the appropriate spiral attachment.

Ingredients:

wheat flour - 300 grams;
drinking water - 170 grams;
table salt - 0.5 teaspoon.

Prepare thin lavash according to the Armenian recipe as follows:

Boil water in a suitable container, dissolve salt in it and cool for no more than 5 minutes.
Pour the sifted flour into a large deep bowl and make a well in the center.
Pour hot water into this well while stirring with a mixer. The first impression is that there is too much flour and the lumps are too dry, but after 5 minutes of running the mixer you will get an unattractively uneven but thick dough that needs to be kneaded on a cutting board with your hands.
Let the resulting dough rest for half an hour, covered with film, and be ready for its quality for rolling out thin pita bread.
Shape the finished dough into a sausage shape, divide into seven equal parts, each of which is thinly rolled out into a round cake.
Thin flatbreads should be fried in a hot frying pan without oil on both sides. In this case, the heating temperature of the frying pan should be such that the cake does not burn at too high a temperature and does not dry out and crumble at an insufficient temperature.
Each finished pita bread should be placed in a damp (not wet) towel or (cloth napkin) so that it sits in a moist environment and does not dry out into a crumbly thin flatbread.

When the pita bread cools in a towel, it will become thin and pliable, but the remaining flatbreads must be stored in a bag and in the refrigerator.

Georgian lavash recipe at home

Georgian lavash differs from Armenian lavash in its softness and fluffiness, as well as its piquant salty taste. The preparation process for this recipe is somewhat more complicated, and the dough is prepared using both dry and fresh yeast.

Ingredients:

wheat flour - 300 grams;
granulated sugar - 1 teaspoon;
drinking water - 200 milliliters.

Prepare lavash according to the Georgian recipe as follows:

Mix the sifted flour with all the dry ingredients and make a well in the center.
Pour water heated to 45 degrees C while stirring into the well in the flour and knead the dough until elastic and stops sticking to your hands.
Cover the dough on a cutting board with a bowl, covering it with a towel, and leave for 1 hour to rise.
Stretch the risen dough into a circle shape with your hands without using a rolling pin. Place the resulting circle on a greased baking sheet and make a hole in its center with your finger to avoid the cake from rising during baking.

Place the baking sheet with Georgian lavash in the oven for baking at 220 degrees C until ready. Place the baked pita bread on baking paper, cover completely with a towel until it cools, excluding the hard crust.

Uzbek recipe for lavash at home

The preparation of Uzbek lavash differs by the method of baking in a frying pan under a lid, which allows the product to be moist and not crumbly. Its dough recipe includes yeast and is baked in the oven.

The attractive thing is that such Uzbek lavash will be fluffy and soft, capable of replacing bread. This makes a medium-sized flatbread.

Ingredients:

wheat flour - 250 grams;
drinking water - 80 grams;
fresh milk - 80 grams;
butter - 2 tablespoons;
chicken egg - 1 piece;
dry yeast - 1 teaspoon;
sesame - according to preference;
salt - to taste.

According to the Uzbek recipe, prepare lavash in the oven as follows:

Sift the flour, mix all the dry products.
Heat the water mixed with milk, add the dry mixture into it and knead the dough, adding butter towards the end of the kneading.
Place the resulting lump of dough in a greased bowl, which is placed in a warm place, covered with a napkin, for half an hour.
Form the softened dough with your hands into a flat cake shape with a thinner center and thicker edges.
Cover the bottom of the pan with foil and place a flatbread on it, prick the center of it with a sharp fork, cover the pan with a towel and let it sit for another half hour.
Before baking, carefully, so as not to reduce the fluffiness of the flatbread, brush the top with beaten fresh chicken egg and sprinkle with sesame seeds.
Cover the frying pan with lavash with a lid and place in an oven preheated to +200 C for 15 minutes, after which remove the frying pan from the oven.

If the cake is not baked enough, then briefly hold the pan in the oven without a lid for 1-2 minutes. Remove the finished cake from the frying pan and let it simmer for 15-20 minutes under a towel.

A simple recipe for thin lavash at home

According to this recipe, thin yeast lavash is prepared using butter, which is baked in a frying pan with flatbreads of the appropriate size.

Ingredient:

wheat flour - 400 grams;
drinking water - 200 grams;
yeast - 7 grams;
table salt - 1 teaspoon;
butter or full-fat margarine - 50 grams.

According to a simple recipe, thin pita bread is baked at home as follows:

Dissolve salt and yeast in heated water, stir 1 cup of flour and let the dough stand in a warm place for 10 minutes.
Melt the required amount of butter, let it cool, add it to the dough and stir everything until the mass is homogeneous.
Add the rest of the flour, knead the dough, which must be kept for half an hour in a warm place covered with a napkin.
After the last half hour, form the dough into a sausage, divide it into 7 equal parts to make it easier to roll out pita bread of the same size, and leave the dough in the form of seven balls for an additional 10 minutes.
Immediately roll the balls into the thinnest round sheets and bake them in a dry frying pan on both sides.

Place the finished pita breads on top of each other on a flat dish covered with a paper towel, immediately covering them with a cloth towel, under which they should cool without drying out. Lavash is served fresh; the remaining flatbreads can be stored in a bag in the refrigerator for a short time.

Recipe for thin lavash with kefir

From the dough according to this recipe, you can bake two types of flatbread: without oil in a dry frying pan - Armenian-style lavash, and with butter or vegetable oil - a ruddy and very tasty flatbread.

Ingredients:

wheat flour;
kefir - 1 glass;
oil - 1 tablespoon;
soda - 1 teaspoon;
salt - 1 teaspoon.

Lavash with kefir at home according to my grandmother’s recipe is prepared as follows:

Pour kefir into a suitable container, add baking soda and stir. Then add salt and oil and stir.
Gradually add sifted flour while stirring to knead the stiff dough until it does not stick to your hands.
Keep the resulting rough dough under cling film for 30 minutes.
Then divide the dough into 5-6 parts, roll into balls, cover with film so as not to dry out, and one by one roll into a thin flat cake and bake in a frying pan on both sides with or without oil.

Kefir-based lavash, baked without oil, immediately cover with a towel until completely cooled. If the cakes are dry, you can save them and restore their elasticity by covering them with wet wipes.

Homemade recipe for thin pita bread in the oven

If you need lavash with an increased area for preparing dishes from it (various rolls, shawarma, etc.), then an oven can help out, the baking tray of which is large enough, and the dough recipe for thin lavash is not particularly complicated.

Ingredients:

wheat flour - 350 grams;
drinking water - 150 milliliters;
butter - 3 tablespoons;
table salt - 1 teaspoon.

According to a homemade recipe, thin pita bread is prepared in the oven as follows:

Sift the flour and divide it into two parts.
Stir salt and oil in water and in this mixture, gradually adding flour, dilute the dough and knead it tightly. Cover the dough with film and leave for half an hour.
After this half hour, divide the elastic dough into suitable parts for baking on a baking sheet and roll them out thinly.
Bake the rolled out cakes one at a time in the oven at +180 C for 2-3 minutes.
After removing each finished cake from the oven, moisten it in water in a convenient way for you, even holding it under running water from the tap.
Fold the wet lavash cakes into a stack and, covering with a towel, simmer them in this position for half an hour so that they become more elastic.

Such thin pita bread, baked in the oven, can be used to prepare all kinds of rolls and puff pastries. The shape of pita bread required for the dish can be cut with a knife or culinary scissors according to the configuration and size.

If you use whey instead of water when kneading dough for thin lavash at home, the taste of the finished flatbread will become more pleasant. The originality of the taste of lavash lies in its saltiness. For this reason, you should not reduce the prescription amount of salt.

Thick pita bread will be much tastier if before baking, brush the flatbread with water and sprinkle with sesame seeds or sunflower seeds/nuts. If you don’t have a large frying pan, you can use a smaller one and spread the edges of the cake along its sides, although the middle will bake more golden brown than the edges. Coating it with butter while hot will significantly improve the taste and aroma of thick pita bread. This method will also help out when drying out the flatbread in the oven.

Flour for lavash does not have to be only wheat; you can include rye flour in your home recipe, given that the latter does not contain gluten and for this reason you can add up to 40% of it. Ground oatmeal or bran is also suitable, which is also sprinkled on the surface of the pita bread before baking.

For such a ubiquitous dish as lavash, the recipe for making it at home is very simple. Here you can find quite a wide variety of techniques with different ingredients. But for a long time, lavash was considered a flatbread made from flour and water. It was usually served instead of bread with almost all dishes.

Today, lavash has become widespread and has changed slightly; it comes with fillings, both sweet and salty. But it is still worth distinguishing between different types of pita bread and recipes for preparing it at home.

Recipe for thick lavash

On the Internet you can find a large number of recipes for making thick pita bread at home. But the most famous and delicious is pita bread, made from the following ingredients:

Wheat flour – 500 g;
Hot water – 300 ml;
Dry yeast – 1 tablespoon;
Salt, sugar to taste;
Vegetable oil – 60 g.

Flour is mixed with yeast and allowed to stand.
Meanwhile, water is boiled and mixed with oil. This consistency is poured into the flour and mixed thoroughly so that no lumps form.
The resulting mass is divided into several parts and rolled out to a thickness of 1 cm.
Lavash is baked in the oven until cooked.

Armenian lavash

Armenian lavash is most widespread in the world. The recipe for cooking at home is quite common and simple. Each housewife has a different cooking process, but the result remains the same. This pita bread can be used both instead of bread and for preparing dishes of varying complexity. Here you can remember such delicacies as rolls with various fillings or twisters, which have gained unprecedented popularity recently.

To prepare Armenian lavash at home, we will need 3 cups of flour with a pinch of salt and a glass of water. You should only use hot water, otherwise the result will be completely different. A depression is made in the sifted flour, into which hot water is gradually poured. Before rolling out the dough, you should let it stand, and during the process itself, try to roll it out into a completely thin layer. The thickness depends on what kind of frying pan you are using. You need to bake pita bread over medium heat in the oven or on the stove.

Uzbek lavash: homemade recipe

To prepare this type of lavash, you should remember that it turns out airy and soft. That's why yeast is used here. For pita bread, you should stock up on the following ingredients:

Flour – 5 glasses;
Salt 1 tbsp;
Sugar 0.5 tbsp;
Pressed yeast - 5 grams;
Water, preheated – 150 g;
Kefir – 150 g;
Sesame.

Recipe for making Uzbek lavash at home:

The flour is dry mixed with yeast, salt and sugar.
Kefir is mixed with water and poured into flour.
Leave the dough in a warm place to rest.
We form flat cakes, flatten them in the middle and put them in the oven until ready.
After this, you can decorate the resulting pita breads.

There is another recipe for Uzbek lavash with milk, which includes the following components:

Flour – 5 glasses;
Salt 1 tbsp;
Sugar 0.5 tbsp;
Yeast – 1 teaspoon;
Water – 150 g;
Milk – 150 g;
Baking powder – 16 g;
Butter – 100 g;
Egg (yolk only).

The cooking recipe will be as follows:

Pour the heated milk with butter into a container, mixing with flour and baking powder.
Add salt and sugar to taste.
Let the dough rest and rise.
We make small cakes, which we carefully brush with egg.
Place in the oven and wait for it to cook.

Georgian lavash

The recipe for making Georgian lavash at home differs slightly in the amount of its ingredients. This includes components such as:

Flour – 350 gr;
Water 40 ml;
Salt 1 tsp. spoon;
You can add a pinch of sugar;
Pressed yeast – 30 grams.

Mix yeast and salt in a glass of hot water.
The mixture is poured into flour, which has previously been sifted. The dough is kneaded until a homogeneous consistency is obtained.
Next, pita breads are molded, which are shaped like oblong flatbreads. They have a recess in the middle.
The pita bread is placed in the oven and cooked until golden brown.
To make the pita bread softer, wrap it in a wet towel and let it stand in this state for about half an hour.

Thin lavash: homemade recipe

Water – 300 ml;
Flour – 0.5 kg;
Butter – 2.5 tablespoons;
Yeast – 10 g dry;
A large pinch of salt.

The recipe for making thin pita bread at home is simple:

The flour is sifted through a sieve to enrich it with oxygen.
A bowl of salt is poured into a mound of flour. The dough is kneaded until it reaches a normal consistency.
The dough is placed in a cool place to rest. After this, flat cakes that have been previously rolled out thinly are laid out on the frying pan.
Lavash is cooked on both sides without adding oil until golden brown.

Yeast-free lavash

To prepare this type of dish we will need:

0.5 kg flour;
200 ml water;
Egg;
60 g butter;
50 g vegetable oil;
Salt to taste.

To saturate the flour with oxygen, you should carefully sift it before the process.
Next, add hot water and stir.
To prevent the egg from curdling, let the dough cool and only then add all the remaining ingredients.
Tearing off small pieces, they should be rolled out and fried in a frying pan.

It is worth considering that oil or fat cannot be used in cooking. This will help avoid a greasy and burnt taste. Another nuance that should be taken into account is that it is better to undercook the pita bread a little.

How to make thin pita bread at home (video recipe):

If you often prepare this delicious dish, then a lavash dough sheeter will greatly help make your work easier. It makes the cooking process much faster.

The taste of golden-brown lavash is appreciated in many parts of the world. A ruddy fluffy flatbread replaces bread. It is served with meat, vegetables, and eaten as an independent dish. The hot flatbread is especially tasty when served hot. Restaurants of Georgian and Caucasian cuisine have made this bread the hallmark of their establishment. As they say, as many hands as there are so many recipes. Every baker and cook brings his own twist to the preparation of lavash, but today we will try to understand the basics of the recipe.

Preparing lavash, at first glance, is not at all difficult. For this, traditionally only flour, water and salt are used. Do not confuse thick, soft Georgian flatbread with thin Armenian lavash. Georgian bread has several names and varieties. “Puri” is a fluffy round flatbread. “Madauri” is a round-shaped bread with an elongated pointed end.

Bread is baked in large clay ovens called tone, which are more like wells. A fire is lit below, which heats up the walls of the round oven. Raw cakes are molded onto hot clay. They bake quickly. There is an art to sticking a raw cake to the vertical hot wall of the oven, and then removing the baked bread without dropping it. Due to the high, uniform temperature, the bread bakes quickly without having time to dry out. Place the finished cakes under a clean cloth to keep them soft.

Homemade Georgian lavash

In a modern kitchen, it is impossible to follow all the rules for preparing Georgian bread, but in the oven or bread maker it will turn out no less tasty and aromatic.

Several recipes for making pita bread at home:

Lavash from bread machine dough

Required Products:

0.5 kg of wheat flour;
half a glass of kefir;
glass of water;
1 tsp salt without top and the same amount of pomegranate juice.

Preparation:

It is impossible to bake a flatbread in an electric appliance, but it will help us prepare bread dough.

To knead, pour kefir into a container, add flour, and add all ingredients.
We start the “dough” mode and wait for the readiness signal.
We remove the resulting mass from the bowl, divide it into three equal parts and roll them into balls.
Let the dough rest for 20-30 minutes under a damp towel.
Then roll each bun into a rounded layer 2-3 cm thick.
Place the pieces on the sheet and let them stand for another fifteen minutes. Despite the fact that the composition does not include yeast, the dough becomes fluffy.
Fry the tortillas in a very hot oven for 15 minutes.

Cooking pita bread in the oven

Any housewife who at least occasionally makes yeast dough can cope with the task. Homemade bread will replace store-bought loaves, and your household will not want other baked goods. To knead the dough you will need the following list of products:

Premium wheat flour – 0.5 kg;
Clean drinking water - half a glass;
Baker's yeast – 25 g;
Sugar and salt - 1 tsp each;
Deodorized vegetable oil – 3 tbsp.

Step-by-step instructions for preparing Georgian lavash:

In water heated to 36C, dilute the yeast until completely dissolved, add sugar to the water and leave the solution until bubbles appear. You need to take a little water, half the norm. A lush foam cap should appear above the water.
Sift the flour through a fine sieve so that it is saturated with air.
Pour salt into it (salt cannot be added to yeast, it will not rise!).
Combine flour and yeast, adding the remaining water.
Knead the soft dough until it comes off easily from your hands.
Add vegetable oil and knead the dough again.
We form a lump out of it and cover it with cellophane film.
Place the container in a warm place so that the dough rises well. After 1 hour it will approximately double in volume.
Divide the mass in half and roll out two thick cakes. They should be placed on a greased sheet or baking sheet and left to proof for 20-25 minutes.
While the cakes are rising, heat the oven to 200 degrees. Place the dough in it for half an hour.
Remove the browned pita bread from the oven and cover with a napkin to soften it.

Yeast-free lavash in the oven

The original composition of puri did not contain yeast. The splendor and rise of the dough was achieved during baking in tone. Since it is impossible to create such conditions, it is necessary to add fluffiness to the dough with special additives. Let's try to do without yeast when baking flatbreads. 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 fluffy bread.

Required Products:

Medium fat kefir - half a glass;
Premium quality wheat flour – 230g;
Soda and salt - 0.5 tsp each.

Let's start cooking:

Sift the flour until it becomes airy. This flour will make the dough fluffy.
Mix flour with salt and soda, pour in kefir. First you need to mix with a spoon, and then start kneading the dough with your hands. To prevent it from sticking to your fingers, grease your hands with sunflower oil or moisten them with water.
When the dough becomes plastic and homogeneous, cover it with cling film. Soda combined with lactic acid gives activity similar to yeast, making the mass fluffy and soft.
While the dough is rising, heat the oven to 230 C.
Sprinkle the pie board or table with flour and place our dough on the surface. It will be more sticky than yeast, so don’t skimp on flour.
Using a long rolling pin, roll out a flat cake with a diameter of 25 cm and a thickness of 2-3 cm.
You need to make punctures on top with a toothpick or fork so that the dough does not swell with bubbles during the baking process.
Grease a baking sheet with vegetable oil and place the flatbread on it.
Let the dough stand at room temperature for a few minutes and place in a hot oven.
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 frying pan.

There is no need 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 flatbread for 7-10 minutes over very low heat on both sides. Homemade bread is delicious with onions, feta cheese, and fresh sour cream.

Cornmeal baked goods

Mchadi - Georgian flatbread made from corn flour. You can prepare the dish in your kitchen without any difficulty. This is a surprisingly simple and delicious dough. Wheat flour is not used at all. Prepare bread as follows.

Ingredients:

4 cups cornmeal;
2 glasses of water, salt.

Let's start cooking:

Knead the dough from the listed products. It will turn out viscous and soft. It is not baked in the oven, but fried in a frying pan in vegetable oil.
You need to moisten your hands with water, divide the mass of dough into small portions, roll them into balls and flatten them a little. You can make blanks in the form of sausages.
Pour some oil into a heated frying pan and place the flatbreads on it.
Fry them on both sides until golden brown.

Serve with red wine, salad or cheese. This delicious crispy bread will please your household.

You can diversify the recipe for unleavened dough by adding flavoring additions - crushed garlic, chopped herbs or allspice.

An ancient recipe for making flatbreads in tone

In ancient times, people did not know yeast, but the bread turned out no worse than modern bread. No chicken eggs were added to it. The time-tested ancient recipe included water, flour and salt. The starter was old dough, which was saved from previous baking and specially fermented. Bakers mixed it into a new batch, as a result of which the dough bubbled, rose, and the cakes became fluffy. But still, the main role in the taste of bread according to the ancient recipe was played by the baking method in hot clay ovens.

Cooking Georgian madauri bread

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

Product set:

Step-by-step preparation of the dish:

You need to dissolve the yeast in 1/3 of the water. The water should be warm.
Add flour and salt to the yeast and knead the dough. Place the container in a warm place and cover the top with a towel to allow the dough to “breathe.” Let it rise for 20 minutes.
While the dough is rising, prepare the baking sheets - coat their bottoms with vegetable oil.
Let the oven heat up. By the time the cakes are baked, the temperature should be as high as possible.
Sprinkle cornmeal on the surface on which you will roll out the tortillas.
Divide the dough into parts, turning each of them into a layer 2-3 cm thick in the form described above.
Before baking, brush the flatbreads with beaten egg and olive oil.
Madauri is baked for 15-20 minutes in the oven.

How to cook Georgian khachapuri

The classic recipe speaks for itself. Translated from Georgian, khachapuri is curd bread, rather cheese. But in each locality it is prepared differently. Marl flatbreads are round, sprinkled with cheese on top. Adjarian - have an elongated, in-depth shape with an egg in the recess. Somewhere they add vegetables and herbs to khachapuri.

But the classic recipe is flatbread with Imeretian cheese. The butter dough is kneaded with kefir or matsoni.

Let's consider the method of preparing Adjarian khachapuri. They have an unusual boat shape. The top is left open. After cooking, release 1 egg into the cavity and place the baking sheet in the oven for 1-2 minutes so that the white hardens. The yolk should be runny, like soft-boiled eggs. Pieces of pie are dipped into it.

For preparation you will need:

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

Cooking method:

Add small pieces of butter, soda, salt, sour cream (or matsoni) to the flour and knead into a soft dough. To make it plastic and homogeneous, you need to knead it for at least a quarter of an hour.
Then put the dough in the refrigerator for 30 minutes.
Crumble the cheese with your hands or a masher. Add an egg and chopped herbs to it. If the cheese is lightly salted, you can add salt to the filling.
Remove the finished dough from the refrigerator and divide into 8 parts.
Roll out 8 flatbreads and place the filling on top of each one.
Pull out the edges of the cake so that it looks like a boat.
You can roll the opposite edges into rolls towards each other, not completely.
Bake in a preheated oven for 20-25 minutes.
You can put butter or egg in hot boats.

Shotis puri with spices

Bread flatbreads with seasoning have an exquisite, unique taste. You can try making this wonderful bread yourself.

Prepare products:

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

Preparation progress:

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

The finished cakes should be covered with a cloth to allow them to sweat a little.

A savory appetizer made from thin Georgian lavash

For snacks, thinner lavash cakes are baked or purchased. They are filled with fillings of vegetables, meat, and cheese. Let's try to prepare one recipe.

Ingredients:

1 pita bread;
1-2 tomatoes;
Bell pepper;
One fresh and one pickled cucumber each;
Greenery;
Ham, smoked chicken breast;
Sausage cheese;
Mayonnaise.

Preparation:

Finely chop all ingredients and season with mayonnaise.
Place the filling on the pita bread and roll it up.
Brush the top of each tube with beaten egg and place in the oven for 20 minutes.

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

Georgian lavash is an excellent dish for the everyday menu. Be sure to treat yourself and your loved ones to one of the recipes we offer.

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I baked it - I didn’t have enough of that bready taste that is possible thanks to yeast (or sourdough). There is a noticeable aroma of kefir dough, reminiscent of pies. I don't have a clear opinion about this recipe. I can say one thing - it’s quite tasty and convenient if you don’t have bread at home, but you really need it, since everything takes no more than an hour, including baking and preparing the products. And yet, real Georgian lavash differs significantly from this version. I advise you to bake it for variety - maybe this recipe will be a godsend for someone! By the way, I thought that you can bake in a frying pan, but I haven’t tried it myself. I'll take a risk somehow...

200 grams of flour (of which 30 grams is whole grain);

1/2 teaspoon salt;

1/2 teaspoon of soda;

150 grams of kefir with a fat content of 3.2%;

Vegetable oil for lubricating hands.

Pour kefir into a bowl and add soda. Stir and wait until small bubbles appear and the kefir thickens - this usually takes 5-10 minutes.

Add flour and salt to kefir. Knead the dough with a spatula as it sticks to your hands. Cover the bowl with a plastic bag and leave the dough to stand at room temperature for about 30-40 minutes.

Turn on the oven and, together with the baking sheet, heat it to 200-220 degrees. Meanwhile, grease our hands with vegetable oil and turn our dough on parchment into pita bread with a diameter of about 22 cm. I did this with my hands: I flattened the flatbread, giving the edges a neat look.

Transfer the pita bread along with parchment to a hot baking sheet and bake for 5-7 minutes on one side. Turn over and bake for the same amount of time and at the same temperature.