Thin pita bread without yeast

Lavash is usually called unleavened white bread made from wheat flour, which has the shape of a thin flat cake. This bread is widespread for the most part among the peoples of the Caucasus, Afghanistan and Iran, as well as in other regions of Asia Minor.

Today it is rather difficult to overestimate the popularity of this bread in modern cuisine. Increasingly, it is used not only as bread, but also as a versatile product in the preparation of puff pies, rolls, quick snacks, and even, remarkably, lasagna.

It should be noted that there are a lot of recipes for this bread at home, but I want to suggest you start with the simplest thing - let's make thin pita bread without yeast. I suggest baking pita bread in a pan - I got 8 pieces.

Do not be intimidated by such a seemingly considerable number of steps - I deliberately did so much so that everything would work out as well as possible the first time. I really hope that this recipe for simple delicious bread will come in handy!

Ingredients

• Wheat flour (3 glasses)
• Water (1 glass)
• Salt (0.5 teaspoon)

Directions

1. The recipe for this delicious bread includes only three ingredients: wheat flour, boiling water and salt. I use glasses with a capacity of 200 ml.
2. Cooking dough for pita bread - sift wheat flour with a slide on the table.
3. We make a hole by simply raking the flour to the sides.
4. Dissolve the salt in boiling water and pour everything into the depression.
5. With quick movements using a spoon or fork, we begin to mix the water with flour.
6. This way we will not burn our hands and the dough will cool down quickly.
7. Now we start kneading - this is one of the secrets of a successful thin lavash. It is rather difficult to describe the essence of the process without video, but I will try (this is one of the few moments when my husband was forced to take a camera in his hands, since, unfortunately, I do not have the third one). In general, it looks something like this: we hold the near edge of the dough with our left hand, press on it with the back of the palm of our right hand, as if pushing it away from ourselves.
8. After that, fold over the part that you pulled back and repeat the movements. The left hand is still holding the dough. The dough forms a horizontally oriented sausage.
9. We turn this sausage vertically towards us and repeat the manipulations again. I really hope that I described it more or less clearly. This is necessary so that the finished lavash has a sufficient degree of layering, and is not a continuous, albeit baked, piece of dough. In the process of kneading, the dough is saturated with air bubbles and the necessary oxygen, because it does not contain yeast.
10. Forms dense dough into a ball.
11. Cover with cling film and let the dough rest for 30 minutes.
12. After the allotted time, the dough is transformed. A dense piece of flour turns into an elastic, soft and pleasant dough to the touch
13. We divide it into 8 parts of the same size.
14. Sprinkle flour on the table and put in the first piece of dough (cover the rest with a towel so as not to wind and crust over).
15. Roll out the dough into a flat thin round cake. Roll out as thin as possible - ideal for the dough to shine through. First, I advise you to roll out all the balls and only then start cooking them - pita bread is baked very quickly in a frying pan.
16. You need to cook pita bread in a dry wide frying pan, and over a fire slightly below average. First of all, we warm up the pan and, as soon as it warms up enough, put the first cake.
17. See how the dough behaves! Literally after half a minute, it becomes covered first with small, and then - with huge bubbles. Thus, the dough stratification occurs. Cook pita bread for about a minute on one side, until characteristic dark markings appear on the bottom.
18. Turn over and bake for about half a minute. And then a miracle happens at all - an almost flat cake inflates like a ball. However, this will happen if you worked with the test correctly - kneaded it.
19. Remove the finished thin pita bread from the pan and immediately, while it is hot, sprinkle it with water from a spray bottle. Be sure to cover with a towel so that the pita bread becomes soft. After that, prepare the second and the rest of the cakes in the same way.
20. Well that's it: you can enjoy freshly baked bread. Pita bread can be stored for quite a long time in the refrigerator - first roll them up with a tube and place in a bag. By the way, you can freeze them.