It is very easy to prepare, but it turns out even tastier than the store!
Sift flour into a bowl, add salt, oil and boiling water. It is boiling water! The water just boiled - I pour it in right away.
I stir first with a spoon, then with my hands. I knead the dough. I put it in a bag and leave it on the table for 30 minutes. If you cover it with a towel, the dough can dry out on top, so you need a bag.
After half an hour, I spread the dough on the board, knead it a little. You don't need to add flour (for which I love this recipe)!
The dough is always soft, smooth and elastic. It's a pleasure to work with him! I cut it into 5 parts (I have a lavash maker with a diameter of 36 cm). If cooked in a small skillet, cut into 10-12 pieces.
I knead each piece and form a cake.
Then I roll it out very, very thinly. As subtle as possible.
I warm up the pan and put the prepared thin cake on it. Pita bread is prepared very quickly! When these bubbles appear, you can turn them over:
I fry on the other side (no more than a minute) and remove.
The cake must be thoroughly greased with water (you can use a spray bottle).
Then immediately cover it with a towel and leave it there until it cools. If you do not moisten and cover, you will not get pita bread, but just a crouton :)
Here are such soft, mouth-watering and very fragrant cakes:
I keep it with the package for several days (if suddenly at least something remains). Can be frozen. After defrosting, the lavash is also very tasty. More on how to cook:
RECIPE:
• Flour - 350 g
• Boiling water - 200 ml
• Salt - 1 tsp. (no slide)
• Vegetable oil - 2 tbsp.
Chebureks can also be made from such a dough. The main thing is to roll it out thinly. It turns out a very tasty crunchy dough with appetizing bubbles))
What I cook from lavash, see here:
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