✅ Thick pita bread in a frying pan recipe without yeast

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.

Lavash at home - recipes: Armenian, Georgian, Uzbek

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 is baked without yeast, and the basic lavash recipe 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 to prepare various snack options (this includes homemade shawarma, these are various meat snacks with lavash, these are lavash pies, all kinds of rolls, and even khachapuri made from lavash 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.

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.

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 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.

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.

wheat flour - 300 grams;
dry yeast - 1 teaspoon;
table salt - 1 teaspoon;
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.

Dough for Georgian lavash (thick)

Compound:

wheat flour – 0.3 kg;
dry yeast – 5 g;
salt – 5 g;
sugar – 5 g;
water – 0.2 l.

Cooking method:

In a glass of water heated to about 30 degrees, dissolve sugar and yeast. Wait for the yeast to activate. This will be indicated by the appearance of foam on the surface.
Sift the flour, mix with salt.
Mix the dry dough base with the liquid dough, making a soft but not sticky dough.
Cover the dough with a damp towel and leave in a warm place for about an hour to rise.
Punch down the dough and divide into several pieces.

Next, you need to stretch the dough into a circle or oval with your hands, place it on a baking sheet, and make indentations in it with your fingers. After this, the baking sheet is placed in an oven preheated to 220 degrees and wait for the cakes to brown.

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.

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.

Thick, hearty flatbread with dried dill: a recipe for your favorite delicious lavash

Ingredients

Wheat flour – 1 kg;
Chicken egg – 1 pc.;
White granulated sugar – 2 tsp;
Unscented vegetable oil - for greasing the baking sheet;
Baker's yeast – 70 g;
Table salt – 2 tsp;
Dried dill – 5 tsp.

How to bake a thick flatbread at home: step-by-step recipe

Sift the wheat flour through a sieve several times, then add salt and dried dill to it and mix the dry ingredients.
Dilute the yeast in lukewarm water (0.5 l), and then pour the liquid into the bowl with the flour. Knead a loose, soft and pliable dough with clean and dry hands.
We put the dough in a warm place, covering the dish with it with a clean cloth, and let it sit for about 20-30 minutes so that it has time to rise.

Preheat the oven at 180-190 degrees so that it is well hot by the time the pita breads go into it. Grease a baking tray with vegetable oil.

We take the dough out of the bowl and roll it into a long sausage, which we then divide into separate balls - from 3 to 5 - depending on the required size and length of the thick cakes.
We squeeze each ball with our hands in the center, and then we form an oblong loaf, quite dense and not thin.
Place the future thick pita breads on a baking sheet, beat in the egg and sugar separately and brush them on top with this mixture.
Place the baking sheet with the cakes in the oven at the top position and bake for about 15-20 minutes, until the characteristic golden hue of the dough appears.

This cake comes out fluffy, but soft inside, with a crispy, appetizing crust and a pleasant aroma of dried dill. This is an ideal addition to soups and first courses and will replace regular bread.

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.

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.

Video on how to prepare pita bread for shawarma at home

And finally, so that you can fully understand all the steps involved in preparing lavash, I present to you a video with a detailed description of the entire process. The sequence of steps here is slightly different from the above. So just choose a more convenient option for yourself.

Ingredients:

Hot water - 150 ml
Salt - 5-7 g (about 1 level teaspoon)
Vegetable oil - 30 ml (2 tablespoons)
Flour - 250 gr

Well, dear friends, now you know how to bake lavash at home. So have fun preparing these versatile flatbreads, which can be used as a snack with any dish, and make wonderful quick snacks out of them by adding any filling.

Enjoy your meal! Bye!

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.

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.

Dough for Uzbek lavash

Compound:

wheat flour – 0.25 kg;
water – 80 ml;
milk – 80 ml;
chicken egg – 1 pc.;
refined vegetable oil – 40 ml;
fast-acting dry yeast – 5 g;
salt, sugar, sesame seeds - to taste.

Cooking method:

Boil water, mix with milk to obtain a warm liquid. Break an egg into it and whisk everything with a fork or whisk.
Sift the flour, mix it with yeast, salt and sugar.
Combine both parts of the future dough, mix well.
Add oil, knead the dough. Cover it with a towel and wait for it to fit. This will take about 40 minutes.

All that remains is to form round cakes from the dough, fold the edges, sprinkle the products with sesame seeds and bake until ready in an oven preheated to 200 degrees. This will take about 15 minutes.

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.

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.

Bakers' tips for making pita bread at home:

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.

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.

IT WILL BE DELICIOUS!

Lavash is an excellent addition to a wide variety of dishes, but in stores it either sells out quickly or dries out. And finding a truly tasty, soft and healthy product is not so easy. But you can easily prepare it at home, and it’s not difficult!

What is lavash?

First, some useful information. Lavash is white unleavened bread, shaped like a very thin flatbread. It is prepared from wheat flour, usually with yeast, sourdough or a small amount of dough left over from previous cooking.

Lavash replaces bread and is the main flour product in the Caucasus, some Asian countries, Iran, and Afghanistan. In European countries it is often called “Armenian flatbread”.

Interesting fact! Lavash in Armenia is considered a symbol of prosperity and abundance, so it is traditionally placed on the shoulders of the bride and groom during the wedding before entering the family home.

Homemade thin pita bread without yeast

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At the request of the girls, I am posting my lavash recipe. We love lavash very much, but often I don’t have time to bother with yeast dough

And the result of the tested recipes for pita bread without yeast did not really impress me. And through experimentation, I came up with the appropriate ratio of water, oil and flour. The dough turns out excellent, the pita bread is thin and cooks quickly. Try it

Ingredients

general information

Complexity

Easy

Recipe for “Lavash in a frying pan”:

Pour 200 ml hot water into a small bowl. Dissolve salt in it and add vegetable oil. Mix. Sift the flour into a bowl, make a well in the center and pour in hot water with oil and salt.

Mix everything with a spoon, as the dough is still hot.

When the dough has cooled slightly, place it on a dry surface and knead into a smooth, homogeneous dough. Place the dough back into the bowl, cover with a lid and leave at room temperature for 30 minutes.

Divide the rested dough into the required number of parts, depending on the diameter of the frying pan (the recipe used a frying pan with a diameter of 20 cm; from this volume of dough you will get 15 medium or 20 very thin pita breads). Roll the pieces into balls, cover with a towel and leave for another 10 minutes.

Place a dry frying pan over medium heat. Sprinkle the table with flour or grease with vegetable oil. Roll out a piece of dough into a thin circle around the diameter of the pan. Shake off excess flour.

Carefully place the flatbread on a dry, heated frying pan and fry for 30 - 40 seconds on each side.

Transfer the finished pita bread to a board or plate. Lubricate both sides with water using a brush, or spray with a spray bottle. Cover first with a plastic bag and a towel on top. Allow it to cool to room temperature.

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Lavash recipes

Armenian lavash

To prepare this dish you will need:

water – 1 glass;
flour – 500 g;
yeast – 2 tsp;
salt – 0.5 tsp;
butter – 50 g.

The water needs to be heated a little, add yeast, softened butter, salt;
Add flour, after which you can knead the dough. Place it in a warm place for an hour;
Divide the dough into balls with a diameter of 5 cm, then leave for another half hour;
Roll out each ball very thinly - it should turn out almost transparent;
Take the rolled out dough and place it on a heated frying pan;
You need to fry it very quickly. When it turns white and covered with bubbles, you can turn it over. Usually this takes literally 15 seconds;
To make the pita bread soft, you need to sprinkle it with water on both sides;
Place in a bag and cover with a towel.

Georgian lavash

We present to your attention a short video recipe for making Georgian lavash. Enjoy your viewing!

For this dish you will need the following ingredients:

flour – 350 g;
salt – 1 tsp;
fresh yeast – 32 g;
water – 240 ml;
sugar - a pinch.

Heat the water, add yeast, a little sugar and flour, mix thoroughly and leave for an hour;
Sift the flour, combine with salt and add the dough. Knead into a homogeneous dough;
The dough should be thoroughly kneaded, covered with a towel and removed for half an hour;
Sprinkle a baking sheet with flour;
Roll out a thin cake and place in the oven for about half an hour. Temperature - 220 degrees;
Sprinkle the finished pita bread with water and wrap it in a towel - thanks to this, it will remain soft for a long time.

Uzbek lavash

In this video, we will share an option for preparing Uzbek lavash.

To prepare this dish you will need:

milk – 1 glass;
dry yeast – 11 g;
butter – 50 g;
sugar – 2 tsp;
flour – 1 kg;
eggs – 2 pcs.;
salt – 1 tbsp. l.;
sesame.

Heat milk, add yeast and sugar. Remove for 15 minutes;
After bubbles appear on the surface of the milk, mix all the other products and add them to the dough;
Knead the dough, cover with a towel and leave to rise;
When the dough has doubled in volume, you can prepare the flatbreads. Divide the entire dough into 5 parts, each of them should be rolled into a flat cake;
To ensure that all the cakes have the same size and shape, you can use a plate to form the outline;
Place the tortillas on a greased baking sheet. After this, leave for 20 minutes;
Make holes in the center of the flatbreads with a fork, brush the surface with yolk, sprinkle with sesame seeds and place in the oven. Baking will take approximately 15 minutes. Temperature – 200 degrees.

How to make lean lavash at home without yeast

Lavash is a very convenient and popular product nowadays. You can wrap whatever your heart desires in pita bread, and it will be tasty, nutritious and, most importantly, healthy. For fasting people, lavash is just a godsend. I make pita bread at home from the following ingredients :

350 g of flour (sometimes you have to add a little flour, since its properties vary even from one manufacturer)
150 ml. water
2 tbsp. l. sunflower oil
1/2 teaspoon salt (or even less, depending on your preference)

I pour the flour into a saucepan that I have specially designated for kneading the dough, add salt, and mix thoroughly. Then I add warm water and mix very well, first with a spoon, then with my hands for 3-5 minutes. The lavash dough is tough at first. I put the prepared lump in the bag for 20-30 minutes. Then I cut the dough into 10 pieces. Before rolling out with a rolling pin, I roll each piece in flour. I roll out 1 pancake of pita bread immediately before frying, the remaining pieces remain in the bag.

Fry the pita bread over low heat in a dry frying pan (WITHOUT oil) for about 5 minutes on each side until characteristic light brown spots appear. Next, I pour the finished lavash pancake (while it is still hot) with tap water and place it on a plate, covering it with a wet towel. This is done so that the pita bread is soft and not papery. I must say that my lavash does not come out thin, but this does not interfere with its taste. I wrap a lot of foods in pita bread, and it’s very tasty. On fasting days, mashed potatoes, tomatoes, cucumbers, squash caviar, honey, jam, etc. are excellent filling ingredients. Here's a wonderful breakfast for Lent. Fill the pita bread with grated apple, some raisins, sprinkle with cinnamon, wrap and lightly fry in a dry frying pan. What are the benefits of lavash? Firstly, it is not subject to heat treatment for long and is not fried in oil, like our favorite pancakes. Let me remind you that fried oil produces carcinogenic substances, so-called trans fats. Secondly, it is known that the less flour products are subjected to heat treatment, the more beneficial nutrients are retained in them. Fasting is a great time for high-quality, light and healthy food. And lavash rolls are also very tasty! Angela at the table and God bless everyone!