Armenian lavash with yeast

Lavash should undoubtedly be served to any table! Every nation has its own bread. Lavash is baked in the Caucasus. They bake THEIR OWN lavash in Armenia. Any food seems inferior if there is no piece of bread to go with it. And baking bread, most often, is a collective and ritual activity. Until now, neighbors gather in Armenian villages and all together bake lavash in tonir. This is such a clay oven dug into the ground. Of course, we will bake it in a modern way - in the oven. Like all traditional bread recipes, this recipe is simple, and requires nothing but flour, water and yeast.

UO-Shu

Recipe author

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Composition / ingredients

servings:

Wheat flour (bread)

Yeast

Water

500

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 8 g

Fats 2 % 1 g

Carbohydrates 83 % 45 g

216 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 2 h 30 min

Step 1:
Step 2:
Mix flour with yeast, salt and water
Step 3:
Knead the dough and leave it to fit
Step 4:
Split into balls
Step 5:
Roll out
Step 6:
Oven with two sides
Step 7:

Knead the dough and let it come up. The dough should be soft enough to make it easier to tell, because the main thing in Armenian lavash is its subtlety. When the dough has risen, we divide it into buns. And again we set aside to give the dough time to rise and stand. It is advisable to cover the buns with a towel. After twenty to thirty minutes, we roll out the buns into tortillas and throw them in our hands for a while so that the dough becomes as thin as possible.
We cover the metal sheet heated in the oven, and bake first one side, then the second. That's all. Nothing complicated.
If suddenly you have over-dried your pita bread and it has become hard, then sprinkle it with water, and after standing, it will become soft again.
There are also recipes for Armenian lavash on sour milk or kefir.