Despite its foreign origin, Armenian lavash is already firmly established in Russian cuisines. Many Russian housewives actively use it for cooking a variety of dishes and holiday snacks. I especially liked domestic culinary specialists lavash roll with meat and other wholesome mouth-watering fillings.
As a rule, Armenian lavash is purchased by us in stores. Not all housewives know that it can be cooked quickly and without special culinary skills at home. Today we will share with you a simple recipe for making pita bread, as well as tell you what original and delicious dishes can be prepared from this product.
Armenian Lavash Recipe
Products purchased in stores do not always satisfy our desires and needs. Pita bread is no exception. Having prepared it in your kitchen, you will not only be sure of the naturalness of the ingredients used, but you will also be able to prepare. Lavash prepared for future use is easily frozen in the freezer or just stored in the refrigerator. After getting the right amount, you can use it in order to cook meat in pita bread, roll, pie and other cold or hot snacks for the festive table.
List of ingredients
- 1.5 cups flour.
- A pinch of salt.
- Three table. tablespoons of vegetable oil.
- 250 ml of boiled water.
Cooking process
To begin with, we take a large container, where we sift flour with a sieve. As you know, the better it is sifted, the more magnificent the result will be baking. Add a pinch of salt and mix it thoroughly with flour. After that, pour in the vegetable oil and mix again. The last stage is the gradual addition of warm boiled water.
Experienced housewives advise kneading the dough exclusively with the hands. No kitchen appliances. The dough for pita bread does not tolerate metal, it needs the warmth of human hands. Yes, and you in the process of preparation will understand exactly when the dough is ready for further culinary procedures. The dough should turn out to be of medium consistency. A little denser than on ordinary pies, but also a little softer and more pliable than dumplings.
Make a lump (ball) from the dough and wrap it with plastic wrap or just put it in a bag. We send the dough a little "rest" in the refrigerator. Thirty minutes later, it will be ready to go. Chilled dough rolls easier and more supple.
The resulting lump must be divided into four or six parts. We roll each of them into a thin layer. Its thickness should be about two to three millimeters. Next, you need an empty three-liter jar. Turn it upside down and hang a rolled sheet of dough to the bottom. This is necessary so that the ends of the formation are slightly stretched under their own weight.
While the dough will sag, you can begin to roll out other lumps. When they are all ready, proceed to frying. To do this, take a voluminous skillet. It must certainly be clean and dry. We will fry without adding oil. Each side of pita bread is fried for about one minute.
How to understand that pita bread should be turned over? Pay attention to the bubbles that will appear during the frying process. The more they will be on the surface of the dough, the better the side will be fried. And so that the pita bread is soft and well subsequently wrapped in a roll, after frying it should be put on a damp towel. When the second pita bread is ready, it is also layered with a towel. It turns out a kind of layer cake: pita bread - a damp cloth, pita bread - a cloth.
Meat in pita bread. Recipe with Minced Meat and Cheese
Bought or cooked Armenian lavash with your own hands is an excellent basis for preparing a variety of snacks. One of the most popular we offer you today. To bake roll, you need an oven or a crock-pot.
Ingredients
- 200 g of minced meat.
- One chicken egg.
- Thin pita leaves.
- Three table. tablespoons of mayonnaise.
- A pair of spoons of ketchup or homemade tomato paste.
- 100 r cheese.
- Favorite spices for meat.
- Vegetable oil for greasing a baking sheet or special baking paper.
How to cook
To cook meat in pita bread, first you need to flavor it with your favorite spices. Since we take minced meat as a basis, we definitely add one chicken egg to it and mix everything thoroughly. Then salt, put red pepper, black pepper and spices on the tip of the knife. You can add a little fresh finely chopped greens. Three cheese on a coarse grater.
We spread the pita bread on the table and carefully lubricate it with a mixture of ketchup (vol. Paste) and mayonnaise. Pour one half of the cheese on top, put the meat filling, then add the remaining cheese. It remains only to roll the meat in pita bread into a roll. Remember that an excess of sauce can lead to poor coagulation or the ability of lavash to break when folded. Put the fillings in moderation.
We put the roll on a baking sheet covered with paper or oiled. The ends of the roll are better to bend, so the filling is better held inside. Meat is baked in pita bread in the oven very quickly. It will take about twenty minutes to cook at a temperature of 220 degrees. If you want an appetizing crust on the roll, then we recommend lubricating it with a small amount of melted butter before sending it to the oven.
At the exit, you will get an amazingly tasty, satisfying and aromatic dish. What is the name of meat in pita bread? The dish has a lot of names. Someone calls shawarma, someone calls durum, kebab, shawarma or pita.
Oven meat in pita bread
Not everyone respects the minced meat filling in meat pies. For lovers of whole pieces of meat we offer the following recipe for roll. To prepare it you will need:
- A pair of pita leaves.
- 350 g of pork or beef pulp.
- 150 g of cheese.
- Three medium onions.
- Two eggs.
- It grows. butter.
- Tomato paste - three spoons.
- Sour cream - 150 g.
- Spices, pepper, salt.
Cooking method
In order to make a pita pie with meat turned out to be satisfying and juicy inside, always add onions when preparing the filling. The larger the onion, the finer it will be chopped, the tastier the cake will be from the inside. To make our culinary creation delicious, chop the onion as small as possible, and pass it a little. It should not be fried, only slightly transparent.
As soon as the onion is ready, put it on a plate, and fry the pieces of meat in the same oil. Try to chop them as small as possible. Fry the meat component of the filling for about fifteen minutes. Turn off the fire. Add tomato paste and sour cream to the meat. Mix thoroughly. Now you can start cooking meat in pita bread.
The convenience is that you will no longer need to pre-coat bread. The filling is already juicy and perfectly soaks pita bread. We spread the meat, add a little grated cheese, wrap the dough and lay it with a snake in a round baking dish. Lubricate the whipped yolk on top of the pie with meat from pita bread. The recipe requires the crust to be crispy and mouth-watering. Lavash is baked for about 25 minutes at a temperature of 200 degrees.
Serving such a cake is recommended in hot form. We shift it to a beautiful plate, mark portioned slices with a knife and send it to the festive table. Such a roll can serve as a snack, and in the form of a full hot meat dish.
Pita bread with meat, mushrooms and potatoes
It should be noted that Armenian lavash gives a huge field for activity. Modern housewives have come up with a wide variety of fillings. But the most popular and demanded among households is always pita bread with meat. A recipe with a photo will help to prepare a dish quickly, even without having the proper culinary experience.
Of course, the meat pie in itself is a very hearty and nutritious dish. But if you want to diversify the menu and serve a real masculine “thick” dish on the table, we advise you to spice minced meat with potatoes and mushrooms.
What is needed:
- Two thin pita bread.
- 250 g of potatoes.
- One onion.
- A pair of garlic cloves.
- 300 g of mushrooms (it is better to give preference to champignons, which are simply and quickly cooked).
- 3-4 tbsp. tablespoons of oil.
- One bunch of fresh herbs.
- Black pepper, spices and salt to taste.
Cooking
Since potatoes are the product that will be cooked in this dish for the longest time, the process should begin with it. Peel the potatoes and boil it in slightly salted water until tender. It should be as soft as possible, since we will later make mashed potatoes from it.
While the potatoes are cooked, we will deal with meat and mushrooms. Mushrooms can be taken absolutely any. We advise you to choose mushrooms only because they are very simple in pre-processing and cooking in general. Pepper, salt, add favorite spices and herbs. Send to the pan to fry. When a brownish crust appears on the meat, you can add finely chopped pieces of champignon to it. At the end, add onions and a couple of cloves of garlic, pre-chopping them in a crush or chopping with a knife.
When the potatoes are boiled, drain the water, add a little butter and chop it thoroughly. You can make mashed potatoes using a manual pusher or use any kitchen assistant who can handle this kind of work. Add mashed fried onions, meat and mushrooms to mashed potatoes. Knead the filling thoroughly.
The meat in pita bread in the oven, the recipe of which we offer, will be cooked without using any sauce. Lubricating thin bread is not necessary. Mashed potatoes, as well as juices that were released as a result of roasting meat and mushrooms, will be an excellent substitute for tomato or mayonnaise sauce.
We spread the dough on the table, lay out the filling and twist the roll. Now it will need to be cut into portioned pieces. We put them on a pre-prepared wide baking sheet and send them to the oven for fifteen minutes. The temperature in the oven is 200-220 degrees.
If you want to get a more golden brown crust on each piece of appetizer, then you can fry pita bread in a pan in vegetable oil. Remember that with this method of cooking, the snack will already be more high-calorie. The roll is served both hot and cold. The beauty of the dough is that it does not get tough the next day, as it happens, for example, with puff pastry or yeast dough. You can take this snack with you to nature. And you can warm it up the next day in the microwave and please the household with a delicious breakfast.
Separately, for a roulade stuffed with potatoes, meat and mushrooms, you can cook a simple but very tasty sauce. Just mix fat cream and a little tomato paste, add aromatic basil, parsley or dill. Thoroughly mix all the products, add spices to taste. Dip a rosy slice of meat appetizer in the sauce and enjoy a wonderful oriental taste. And the aroma of such pastries will be simply amazing. Your guests and households will not remain indifferent. Each hostess will receive her well-deserved culinary compliments. Enjoy your meal!