If the pita bread for rolls is dry, what should you do? How to cook pita bread at home in a frying pan

The indigenous people of Armenia and Turkey keep a secret recipe for making a unique, inimitable and very tasty bread called lavash. Today there are many variations of this seemingly simple but perfect base for a quick snack and a variety of meals. At the same time, conditions for storing baked goods are not always favorable. Next, we’ll take a closer look at how to soften pita bread at home?

How to store pita bread at home?

To ensure that tasty and healthy traditional Armenian bread does not spoil at home, you need to learn how to store it correctly:

— In order for the lavash not to lose its freshness and juiciness, it is recommended to pack it immediately after baking to avoid the negative effects of air.

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— Immediately after baking, pita bread has a soft and elastic texture, which can be preserved with a plastic bag. This is the form you can find pita bread in stores. When exposed to air, bread begins to quickly dry out and harden.

— If you have to store pita bread indoors, it is recommended to put it in a wooden bread box, first wrapped in a regular or linen napkin. In a wooden bread box, bread can “breathe” without drying out.

— Lavash can only be stored in plastic bags in the refrigerator. Otherwise, fungi begin to develop, just like with regular bread.

— To avoid the appearance of foreign odors, it is recommended to store pita bread separately from other food products.

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— There is wet pita bread on sale, which should only be stored in the refrigerator in a plastic bag. The most important thing is that the bag is sealed.

— You can even store pita bread in the freezer. To do this, wrap it in thick cling film. Simply heat frozen pita bread in a conventional oven or microwave.

— Dry lavash can be easily refreshed at home. There are several ways you can do this. For example, heat pita bread in a water bath. Pour water into the pan, bring it to a boil, put a grate, for example, for a grill and put pita bread on it, cover it with a lid. Cook for several minutes until the dough is completely softened. This can also be done in the oven. We wet the pita bread with a little water and place it on a baking sheet in a preheated oven for a few minutes. The dough will absorb moisture and become soft.

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— In Armenia, lavash is dried in the sun and stored in a special cabinet. If necessary, take pita bread, cover with a towel soaked in water and leave until completely softened.

Today I have for you, Armenian lavash and its detailed recipe for preparing it at home. For a very long time I wanted to cook it, but it seemed to me that it was incredibly difficult, so I never got around to it. But in reality everything turned out to be much simpler. From this quantity of products 14 round cakes are obtained.

Unleavened flatbread made from wheat flour is an excellent alternative to the usual bread. Such flatbreads are popular not only in the Caucasus, as we also love them for their versatility. After all, lavash can be used not only as bread, but also to make wonderful quick snacks and rolls from it. And if you start listing how many simple recipes have been invented from it, you won’t remember everything at once. Holiday dishes with it are especially popular, so perhaps for some, this recipe will become a real lifesaver.

Therefore, I want to show you a recipe for thin Armenian lavash in a frying pan. Traditionally, it is baked in a special oven, but since this recipe is adapted for all housewives, I will cook these flatbreads in a frying pan. This recipe was sent by Elena, who often has such baked goods on her table.

Ingredients:

• Wheat flour – 350 g + 50 g for rolling
• Hot water – 200 ml.
• Vegetable oil – 2 tbsp
• Salt – 0.5 tsp

Quantity: 14 pcs.

How to cook pita bread at home in a frying pan

To make yeast-free homemade lavash, I immediately prepare all the necessary products. I put the water on the fire because we need it hot. And I sift the flour through a sieve. Then I add salt to the flour and mix.

Next, pour in 2 tablespoons of vegetable oil, preferably refined, and mix with a spatula.

Lastly, I pour in hot water and, continuing to stir, knead the dough. The water should be very hot, but not boiling water.

In order for the dough to become elastic, it must be kneaded for about 10 minutes. Do not add additional flour during the kneading process, as the indicated amount is sufficient. When kneading the dough, you need to stretch and wrap it, then it will be saturated with air and, in the end, it will turn out right. After time, it will not stick to your hands, will become elastic and will be easy to work with.

After which, I wrap it in cling film and let it rest for 30 minutes. Its weight is about 540 grams.

Next, I divide the rested dough into equal pieces. I got 14 pieces, 40 grams each.

Then I roll each piece into a ball, press it down a little with my hand, put it on the board and cover it with a napkin.

And at this time, lightly sprinkle the work surface on which I will roll out the pita bread with flour. Then I begin to roll out the dough one piece at a time. Roll out very thinly, the thinner the better. To do this, you will have to make a little effort. For a more aesthetic appearance, you can cut the rolled out dough with a knife, making a beautiful circle out of it. To make this easier, you can use a plate of the desired diameter as a template. Since lavash is prepared quickly, it is better that you have several round pieces rolled out in advance. And to prevent them from chapping, I sprinkle them with a very small amount of flour, which I shake off before frying.

Meanwhile, I put the frying pan on the fire so that it warms up well. There is no need to pour oil into it, because we will bake it in a dry frying pan. When it is hot, I reduce the heat to medium and place the prepared dough piece on it. I bake it without adding oil, about 30 seconds on each side. But this is not the whole recipe for Armenian lavash. Now it is important that the resulting cakes do not become dry. To do this, I fill a spray bottle with drinking water and sprinkle it on each flatbread immediately after frying, on both sides, and then cover it with a kitchen towel.

I put hot Armenian lavash in a pile on a board and cover it with a kitchen towel on top. As you can see, they turned out porous, thin and layered, which means that we did everything right. I can safely say that it tasted much better than I expected. Fried pita bread in a frying pan is better than what is sold in stores. After all, it happens that sometimes you buy it, but it crumbles or, on the contrary, is somehow rubbery, so making it yourself, in my opinion, is the ideal solution. It is perfect for forming various snacks, shawarma and much more. And some people eat it instead of bread, and for good reason, because it’s so tasty, and it doesn’t take long to prepare. It is best to store it in disposable plastic bags to prevent it from drying out. Try it too, I hope you like it. Bon appetit!

Homemade lavash

A simple recipe for homemade thin pita bread, which is baked in a frying pan. Everything is fast and simple.

Compound

for 3-4 pita breads with a diameter of 18-20 cm

• Flour – 0.5 cups (+ for rolling out dough)
• Warm water – 50 ml (1/5 cup);
• Salt - a pinch;
• Sugar – a pinch.

How to make thin lavash with your own hands

• Combine flour, salt and sugar in a bowl. Mix. Make a hole in the center and pour warm water into it. Mix everything well (the dough will be a little sticky, that's okay). Cover with a lid and let stand for 15-20 minutes.
• Find a plate whose diameter matches the bottom of the pan. Sprinkle the rolling table and rolling pin with flour. Separate a piece of dough (slightly less than half) and roll it out. The dough is delicate, therefore, it will still absorb flour from the table (at the beginning of rolling, you can turn the dough several times so that the side in flour is under the rolling pin. To prevent it from sticking). Roll out thinly, cut out a flat cake on a plate. Combine the scraps with the rest of the dough.
• Heat a cast iron skillet (or one that can be used without oil). Place the flatbread in a frying pan and bake (dry) the pita bread on both sides (like pancakes). Everything happens quickly, literally a minute on each side.

While one pita bread is baking in the frying pan, we roll out the next one.

• Either wrap the finished pita bread in a damp towel (before shaking off any remaining flour with a damp cloth or pastry brush), or quickly rinse under cool water and wrap in a dry towel. This will wash off/shake off the excess flour that is sprinkled on the finished pita bread, and the flatbread itself will become tastier.

Baking lavash

At first I kneaded the dough on a board, but it turned out that it was more convenient in a bowl.
Pour in warm water
First you can mix with a spoon, and then with your hand.

Ball of dough for 3 pita breads
Dough balls on a board
Roll out thinly, cut out a circle to fit the pan

I didn’t cut out the first pita bread, so it didn’t fit into the frying pan.
The first lavash went with the borscht.
You can make pita bread even more evenly))

Simple homemade lunch

Homemade lavash

Essentially, lavash is dried dumpling dough made from water and flour. Like dried vegetables or fruits. Or it can lie down and dry out to a state. And then the pita bread can be made soft again - soak it to its previous soft state. Just sprinkle the pita bread with water and wrap it in a towel (or wrap the dry pita bread in a damp towel. Let it sit for a bit and recover.

Lavash can be wrapped in a towel

How to use

I cooked today because I urgently needed bread for lunch, which suddenly ran out. Therefore, I whipped up some pita bread. And served it with homemade borscht. Delicious.