This product of national Georgian cuisine andtaste, and looks different from a more subtle Armenian colleague. Georgian lavash - speech, of course, about it! This national dish is a kind of visiting card of the Caucasus. Cleverly cooked, Georgian lavash turns out lush and thick, with a crispy crust and fragrant crumb. Shall we try?
The correct Georgian lavash is baked in the oven,which is called "tonae". This special oven is a huge pot of clay, bricked and slanted, at an angle of about thirty degrees. Tone is usually melted with sawdust. During cooking, the fire is constantly maintained. Lavash, fashioned from dough, is (adheres) to the back wall of the oven and is baked for about ten minutes. To get a crisp, it is necessary to prepare the prepared lavash constantly with water. A real Georgian lavash is simply delicious! It is accepted to eat freshly prepared with cheese, milk, greens, wine. To bread is not worn, it is wrapped in a towel - so it lasts longer. Lavash in Georgian can be used as a basis for other dishes. For example, bake with a meat or cheese filling - will be even tastier! By the way, some Georgians consider the word "lavash" to be Armenian and prefer to name national flat cakes "puri" (tonis puri), which means "bread" in Georgian.
Of course, it is best in the courtyard of a private houseto build a tanning oven for baking Georgian dishes. But if you live in a high-rise building, do not be discouraged: good bread can turn out both in the oven and in an electric mini bakery. It is only necessary to knead the dough correctly and to choose the temperature and the baking regime.
In order to knead the dough, take half a kilogram of flour, about half a glass of water, 30 grams of fresh yeast, salt, sugar.
Yeast is dissolved in warm water, adda little flour and sugar, let's stand up to come. Sift flour, mix it with salt and yeast. Mix the homogenous dough (like pies). Cover the dough with a kitchen towel and leave to go for half an hour. Oven reheat to 220 degrees. Sprinkle the trays with flour. From the dough roll cakes of characteristic shape, put it on a baking sheet and bake in the oven for 20 to 30 minutes until cooked. Hot lavash is sprinkled with water, wrapped in a towel so that it sweats a little and becomes soft.
How to cook Georgian lavash with cornflour and egg? We need: a kilogram of wheat flour, five large spoons of corn, 80 grams of yeast, two small spoons of salt, one egg, vegetable oil.
Lavash Georgian (the recipe before you) we begincook with sifting the flour and mixing it with salt. Next, dissolve the yeast in half a liter of warm water, let them stand a little. We combine yeast and flour. Knead the soft dough. We put it in a warm place for half an hour. In the meantime, we warm up the oven thoroughly, grease the baking sheets with oil. We form cakes, slightly dumping them in corn flour, we spread to the required size (they are obtained oblong and sufficiently thick). The egg is beaten with lean oil (preferably olive) and sugar. Lubricate the resulting lavash mixture. We put it on a baking sheet in the oven. Bake cakes for 15-20 minutes at the top in the oven until cooked. Several times during cooking, we pour the pita bread with water. So the crust turns crispy, but not hard.
How to cook lavash Georgian (recipe withoutyeast)? Ancient Georgian flat cakes were prepared, of course, without the use of this product. As without eggs. Used as a starter so-called old dough, which remained from previous batch and sour. Its something bakers and added to the new, just cooked. So, nothing but flour, salt and water! All the piquancy is just the way to prepare in a special oven tane (or tone).
This kind of Georgian lavash -oblong cake of ruddy, golden hue. On one side the cake is round and thick. On the other - thin and pointed. When preparing the dough, yeast is not used: only flour, salt and water. This kind of lavash is baked very quickly (three to four minutes). In different parts of Georgia there are variants of madauri. It is possible to use eggs and vegetable oil. A scone with butter, sour cream, greens, cheese is used.
This word can be translated literally:«Curd bread». There is no uniformity in the preparation of this dish. Megrelian - round, topped with suluguni cheese. Adzharskie - in the form of a boat, filled with eggs. Rachinsky - with beans. The classics of the filling are Imeretian cheese. The dough is used, cooked on matzoni or kefir (where the yeast is replaced with a lactic acid product). Frying khachapuri in a frying pan or baking in the oven.
For its preparation, you will need: 300 grams of flour, a glass of water, 10 grams of fresh yeast, a spoon of honey (you can molasses), salt, olive oil.
Patoku with yeast is dissolved in warm water.Add two large spoons of flour and leave in a warm place for 15 minutes. Mix the flour with salt and mix with molasses and yeast. Again we set aside for 10 minutes. Knead the dough with the olive oil. When the dough increases in volume approximately twice, we form small loaves, scrolling them in the air and stretching the edges. We put it on a baking sheet covered with baking paper. Spray water and let stand up to increase the volume. Bake in a well-heated oven for 15 minutes. Before use, lightly sprinkle the lavash with flour. You can eat instead of regular bread with cheese, milk, butter.
Try to cook this delicious Georgianbread with a filling or without it on one of the above recipes - and you will surely remain a fan of the Caucasian cuisine forever! Bon appetit everyone!
