How to make a thin pita. Homemade Lavash Recipe

Thin Lavash is Armenian bread. But compared to usually ordinary yeast bread, Lavash is more versatile. You can eat the first and second dishes, it is good to fascinate with greens and serve to a kebaly. And from this pita, there are excellent cold and hot snacks, sweet ruddles and rolls with fish, cheese and other delicacies. Lavash can be bought in the store, but you can bake at home.

1
Products for thin pita

The set of products for this Armenian bread is in the house at any hostess:

Wheat flour 400 g;
Salt - 3/4 ch. L.;
Water - 300-330 ml.

You still need:

Broad bowl;
Cutting board or silicone dough rolling mat;
Roll.

2
Dough for thin pita

The dough on the pita is done in the same way as on dumplings.

I ask the flour through the sieve and mix with salt.
Water slightly warm, but not too much.
In the flour, filled into a bowl, gradually enter the water and indispose the elastic dough. The dough you should do not get too cool, but such that it does not stick to the hands. Waters you may need more or less - it depends on the quality of flour.
Skate the dough into the ball and cover it with a mission, i.e. Give him a rest for about 10 minutes.
Ready dough divide into lumps, size with a small chicken egg. Close lump in even balls. Cover them with a towel so that they are not tested.

3
Baking thin pita

Before starting bakeing Lavash, prepare such items:

Wetted in ordinary water and strongly pressed waffle towel, i.e. moderately humid. It should be of such a size so that the finished paws lying at one end you were able to cover with another end.
Pure household sprayer for fluid. Fill it with ordinary water. If you do not have the sprayer, then prepare a silicone bruster and a blade with water.

Now you can actually begin the manufacture of Armenian thin bread.

Heat the oven to 200 degrees.
The oven dry put the metal sheet for baking. He should have a good warm up. leaf oil not grease the parchment paper and it does not put.
Take a ball of dough and roll out as thin as you get it. Roll out the dough on a board, it podsypaya flour. Ideally, through a rolled dough should translucent color kitchen towel, if you put it on the thin workpiece.
With the help of hot tack, remove from the oven very hot list and put it on any stand.
Put on dry hot thinly rolled sheet workpiece. Pierce it in several places with a fork usual.
Still hot sheet laid thereon pita put into a hot oven.
Bake pita 2-3 minutes until it begins to bubble. Flip to the other side it does not need.
While the first baked pita bread, roll the next ball of dough.
Remove the hot sheet with pita remove from oven and baked to the sheet. Put it on one end of a wet towel, quickly sprinkle water spray. If you use a brush, then dip it in water, and lightly grease the pita moisture. Cover pita other end of the towel.
In still hot sheet lay a second thin workpiece and it pinned plug. Place in the oven and wait for the availability of fine cakes.

Necessarily. Pitas place only on the hot sheet. Do not forget to pierce them. Immediately after baking is treated with water and wrap in wet towel, stacking them on each other.

4
Storing fine homemade lavash

Of the declared quantity of flour and water you get from 10 to 15 sheets of round lavash. Their number will depend on how many parts you divide the dough.
All baked pitas and treated water keep wet towel three or four hours. Additionally hill lavash in a towel, cover with a piece of plastic film. During this time the pastry has cooled and because water becomes elastic, ie will be well bent.
Remove with lavash wrap and a damp towel and reload Armenian bread in a large sealed bag. Package put on the shelf of the refrigerator.
As necessary to obtain several sheets of lavash from the bag and eating them.
Pitas store in the refrigerator no more than five days.