Thin Armenian lavash in the oven

An excellent alternative to bread is Armenian lavash, consisting exclusively of flour and water. Of course, the original is baked in special ovens, but something very similar can be obtained even in a regular oven.

The advantage of this method versus frying in a frying pan is the much larger size of the pita bread, which will be more convenient to use in the future for making rolls with various fillings, shawarma, etc.

Cooking time for 6 large pita breads, the size of a baking sheet, is less than an hour. Therefore, I recommend taking this recipe into your arsenal.

Ingredients:

a) flour - 360 g,
b) fine salt - 4 g,
c) vegetable oil - 20 g,
d) very hot water - 200 ml.

Preparing pita bread in the oven:

1. Saturate the flour with oxygen by passing it through a sieve. Add salt.

2. Add water and vegetable oil to the well.

3. To avoid getting burned, first stir the mixture with a spoon, and then continue kneading with your hand. Form a ball.

4. Put it in a bag and let it rest.

5. After 20 minutes. Roll the dough into 6 identical balls.

6. Lightly grease your hands and work surface with vegetable oil.Roll out each piece as thinly as possible and transfer it to a baking sheet using a rolling pin (no need to grease it).

7. Oven temperature - 220 degrees. The cake will begin to puff up there and brown in the thinner places. This will take about 3 minutes (no need to turn the cakes).

8. Remove the pita bread from the baking sheet and be sure to spray it with water from a spray bottle, cover with a bag and then with a towel. After some time, the hard cake will become soft and pliable.

All the baked pita breads, moistened with water and stacked on top of each other, rested under a towel and softened. Now you can roll them up, spread them with curd cheese, sprinkle with herbs and enjoy the wonderful taste.