Most people (including those that wear downmyself diets) with great difficulty without bread. Some without him do not even eat watermelon, while others use pasta with bread. Like any other dish, a variety of breads have their own unique taste, and a lover of rye bread does not always understand the fan of wheat. But with regard to lavash, practically everyone who does not refuse flour products, is in agreement: this is a thing that should be used at least occasionally.
Until now, there is no unity in the opinion of which kitchenThis “auxiliary” dish belongs to the people, without which it is often impossible to build a main one. Both Georgia and Armenia and Turkey claim for authorship; Azerbaijanis and Tatars join them; Lavash was baked even in Persia, now a thing of the past, which has now become one of the regions of Iran.
However, for the modern Russian non-historian lavash, rather, it’s still Armenian bread. Yes, and the most common translation of the name is usually done from Old Armenian, where it meant "good food".
Правда, некоторые путают два разных хлеба, which, though donated to the world by one people, but still differ from each other: pita bread and matnakash. Both tortillas are usually called by our people pita bread; but if you follow the terminology, this name is a thin wheat "pancake", usually oval in shape and about a meter long. At the same time, real Armenian lavash is without yeast and other additional components.
A lush option, although it is based on wheat,but traditionally combines flour of several varieties, the dough goes on it yeast, and the crust should be pronounced. But the main difference is that pita bread dries quickly and remains edible in a very, very long time. Matnakash is similar to the usual types of bread and quickly becomes stale.
If you are going to cook Armenian pita bread inat home, please note that the original recipe includes almost only flour and water. Even salt is considered superfluous, since “bread” should emphasize, and not deform, the taste of the main course. Yeast, eggs, milk (kefir, whey - anything milk) will also be superfluous when baking. Traditionally there should be more sourdough. Typically, it served as a small residue of the previous test. In the absence of a classic open oven, where bread should be baked, you can cook Armenian pita in the oven or in a dry frying pan. The latter method is recommended as more successful - in the oven, it turns out most often too dry.
From the products come in handy glass of water, a poundflour, yeast - 20 g of live or 8 g of dry. Although the original dough is unleavened, Armenian pita bread at home is still prepared with them. Soak a quarter of all the water and leave to swell. Then the rest of the water is added (salt), the flour is sifted into the bowl and the dough is kneaded. It is divided into several pieces (usually 5 or 6), rolled into balls, which must stand in a warm place for the dough to rise. Then the lumps roll very thinly. The resulting cake should be almost translucent. Each quickly (seconds in 15) is fried in a hot frying pan. Do not fry longer - dry out! It remains only to shift the "bread" with wet wipes and think of what to wrap in them.
Bread in any culinary culture isaccompanying dish. Armenian lavash is not an exception. A recipe with a filling, whatever it may be, usually implies wrapping it in a flat cake. So eat and more comfortable and tastier. "Internals" can be anything. But the most democratic is Armenian lavash with cheese - it is in harmony with almost any other dish, and it can also be independent.
For the filling, you can take the cheese, but you cansome kind of soft cheese Both are mixed with chopped greens. Its composition can be varied to your liking: cilantro, dill, green onions, parsley, celery, garlic and even mint. The filling is spread on pita bread, which is then twisted into a tube and put into the refrigerator. Before use, the resulting roll is cut into convenient pieces.
As you know, vegetables are best for meat.Armenian lavash will not be out of place here. At home, it can be successfully combined with almost any vegetables. One of the most "cute" fillings is cucumber. If fresh cucumbers, cut into small cubes, mixed with chopped boiled egg and green onions, salt and add sour cream - the filling will come out just delicious. They put it on pita bread and roll it up with the last sausage.
It is possible and a little different to stuff pitaArmenian. A recipe with a filling of cucumbers acquires a different taste if the main ingredient is combined with finely chopped bell pepper, grated cheese and crushed garlic. It turns out less like a salad with bread, but quite sharply - just what you need to kebab.
Cooking in the morning - little joy.But the morning meal, as the doctors and the ancient sages, the chief. And here comes home Armenian lavash. Thanks to him, you can get a fully-fledged (and, moreover, very tasty, and also quickly eaten) breakfast. For 3 pita bread in the evening, buy chicken breast (four pieces), take 4 eggs and 300 g of cheese from the refrigerator (the simplest will do), a tube of mayonnaise and greens. Breasts and eggs are cooked, the meat is disassembled into fiber. Cheese and eggs are individually rubbed. Greens finely minced and combined with eggs. Next - the most interesting. The foil is covered with a baking sheet or table, the first pita is put on it. It is smeared with mayonnaise on which the chicken fibers are placed. Top - again lavashik, smeared with mayonnaise, and on it - an egg-green mixture. Again, the same namaynasennaya cake, which laid out the cheese. All this is folded into a tube and tightly wrapped in foil. Hide the roll in the fridge: just in the morning the layers are saturated with each other, and for breakfast you will find an unforgettable dish.
Yet it is universal - Armenian pita!At home it is easy to organize with his participation a wonderful dessert for children. 400-500 g of cottage cheese, 50 g of butter (one will have to soften it before melting, one spoon), seven sugar spoons, 2 eggs, eight nectarines (peaches are also possible, but then choose slightly unripe) (for lubrication only), thick cream (150 ml), chocolate sauce (at your discretion) and mint sprigs for decoration (only if your children are not opponents of this plant).
Soft butter, curd, half sugar and eggthey are whipped - even with a blender, even with a mixer, although with an ordinary whisk, but carefully. The 3 prepared nectarines are finely cut, put into the mixture, which is then stirred. The form is lined with parchment, smeared with vegetable oil, sprinkled with breading. Pita bread is laid on the table, the filling is laid out on it, the cake is rolled up first with a straw, which is then twisted in a spiral. This must be done quickly, so that Armenian bread does not soften and does not begin to tear. Next is preparing the "sauce": whip the cream with the rest of sugar and egg. 2/3 poured on the cake, which should be a little chop. "Uncovered" nectarines are cut in half, nicely laid out on the surface, the rest of the pouring is poured on top. For greater beauty, you can make the cake fan out. In the oven, this luxury should stay for about twenty minutes, after which it is poured over with chocolate sauce. Believe me, no child can resist such a yummy!
