How to cook pitas at home. Secrets of cooking lava do it yourself

Lavash - fresh dough, which bakes in a pan and to taste resembles white bread. Puff pastries, rolls, shawarma and even Napoleon cake are prepared from it. And you can simply prepare a delicious pita with cheese and mushrooms or use it as bread. If such a dish for you is a dick and you have no idea how to cook it at home, we will reveal all the secrets of the real Armenian lava for you.

1
How to cook Lavash - basic preparation principles

Slim Lavash (Armenian) bakes a very thin layer and looks like a paper canvas. It is prepared on a fresh dough without yeast and bass.
Lavash is also baked and in the form of cakes, but yeast and any dairy products are included in its recipe. In the traditional execution, such a Lavash is preparing in Tandara (kind of heat furnace), but modern kitchen utensils are successfully used instead.
The pledge of delicious pita is the excellent flour. It should be the highest grade and twice sifted. It is pre-mixed with water (kefir) and salt.
Fresh dough after the kneading is always left for 20 minutes so that it becomes more elastic. Yeast dough is withstanding for about an hour in a warm place to increase its volume.
The consistency of fresh dough should be very dense. Since bread bakes a thin layer, it must be rolled, and this is only possible if the dough is cool. And yeast dough is made softer and porous, so that the yeast can rise.

2
How to cook Armenian lavash

For this, the pita is required three simple products that are always at hand.

List of ingredients:

Flour - 400 g.
Salt - 2/3 h. L.
Water (serum) - 225

In addition, you need to prepare a mixer with nozzles in the form of a spiral.

Preparation steps:

Boil water, dissolve salt in it and let it cool down a little (maximum 5 minutes).
Take a deep bowl, pour a pre-sifted flour into it and make a small funnel in it.
Now pour hot water into the dough and mix the dough using the mixer. The duration of kneading is 5-7 minutes. Then postpone the mixer and another 2 minutes, place the dough with your hands.
Form the ball from the dough and clog it with a food film. After 20 minutes, the gluten will swell, and the dough will become soft.
Next, divide the dough into 8 equal parts and roll out each of them with a thin layer.
Heat the frying pan and fry the pellets on both sides.
Lavash on the wet kitchen towel, and on top of it also cover it so that it does not breathe and broke.

3
How to cook Georgian lavash

This pitaash is different from the Armenian porous meal structure, light saltness and gentle aroma of yeast.

Grocery list:

Flour - 0.3 kg.
Water - 0.2 liters.
Yeast (dry) - 1 tsp.
Salt and sugar - 1 tsp.

How to cook:

Sierted flour and dry ingredients Connect and mix.
Make a deepening in flour and pour warm water there (the temperature must be no higher than 45 ° C).
Check the soft and not too sticky dough, leave it for 1 hour in a warm place.
Form small buns from the test.
Form a cake from each kolobka.
On the baking sheet, lubricated with oil, lay out the cakes and make a finger a recess in the middle of each product.
Heat the oven, and send a baking sheet there. Bake the pita to readiness at 220 ° C.
Pull the lava from the oven and cover the towel to the cooling. This will prevent the appearance of a dense crust.