Georgian lavash: recipe. How to cook Georgian lavash at home?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

This product of national Georgian cuisine differs both in taste and in appearance from the more subtle Armenian counterpart. Georgian lavash - we are, of course, talking about him! This national dish is a kind of hallmark of the Caucasus. Skillfully cooked, Georgian lavash turns out to be lush and thick, with a crispy crust and fragrant crumb. Shall we try?

How to cook according to the rules?

Proper Georgian lavash is baked in an oven called "tone". This special kiln is a huge clay pot lined with bricks and tilted at an angle of about thirty degrees. Tone is usually melted with sawdust. In the process of cooking, the fire is constantly maintained. Lavash, fashioned from dough, is located (sticks) to the back wall of the oven and baked for about ten minutes. To get a crispy crust, it is necessary to constantly sprinkle the prepared pita bread with water. Real Georgian lavash -just a meal! It is customary to eat it freshly prepared with cheese, milk, herbs, wine. So that the bread does not get weathered, it is wrapped in a towel - this way it lasts longer. Lavash in Georgian can also be used as a base for other dishes. For example, bake with meat or cheese filling - it will be even tastier! By the way, some Georgians consider the very word "lavash" to be Armenian and prefer to call the national cakes "puri" (tonis puri), which means "bread" in Georgian.

Georgian lavash at home

Of course, it is best to build a tane oven for baking Georgian dishes in the courtyard of a private house. But if you live in a high-rise building, don't be discouraged: good bread can be made in the oven and in an electric mini-bakery. You just need to knead the dough correctly and choose the temperature and baking mode.

Georgian lavash: cooking recipe

To knead the dough, take half a kilo of flour, about half a glass of water, 30 grams of fresh yeast, s alt, sugar.

Dissolve the yeast in warm water, add a little flour and sugar, let stand to come up. Sift the flour, mix it with s alt and yeast. Knead a homogeneous dough (as for pies). Cover the dough with a kitchen towel and leave to rise for half an hour. We heat the oven to 220 degrees. Sprinkle the baking sheet with flour. We roll out cakes of a characteristic shape from the dough, put them on a baking sheet and bake in the oven for 20 to 30 minutes until cooked. Sprinkle hot pita bread with water, wrap intowel so that it sweats a little and becomes soft.

With cornmeal

How to cook Georgian lavash with cornmeal and egg? We will need: a kilogram of wheat flour, five large spoons of corn, 80 grams of yeast, two small spoons of s alt, one egg, vegetable oil.

Georgian Lavash (the recipe is in front of you) we start cooking by sifting the flour and mixing it with s alt. Next, dissolve the yeast in half a liter of warm water, let it stand for a while. Combine yeast and flour. Knead soft dough. We put it in a warm place for half an hour. In the meantime, preheat the oven well, grease the baking sheets with oil. We form cakes, lightly rolling them in cornmeal, flatten to the required size (they turn out to be oblong and thick enough). Beat the egg with vegetable oil (it is better to take olive oil) and sugar. Lubricate the pita bread with the resulting mixture. Put on a baking sheet in the oven. Cakes are baked for 15-20 minutes at the very top in the oven until cooked. Sprinkle pita bread with water several times during cooking. This will make the crust crispy but not hard.

Ancient recipe

How to cook Georgian lavash (recipe without yeast)? Ancient Georgian cakes were prepared, of course, without the use of this product. Like no eggs. We used the so-called old dough as a starter, which remained from previous batches and turned sour. Bakers added it to a new, freshly cooked one. So, nothing but flour, s alt and water! All the piquancy is justlies in the method of cooking in a special oven tane (or tone).

Madauri

This variety of Georgian lavash is an oblong flatbread with a ruddy, golden hue. On one side, the cake is round and thickened. On the other hand, it is thin and pointed. When preparing the dough, no yeast is used: only flour, s alt and water. This type of pita bread is baked very quickly (three to four minutes). Variants of Madauri are found in various parts of Georgia. You can use eggs and vegetable oil. A flatbread with butter, sour cream, herbs, cheese is used.

Khachapuri

This word can be translated literally: "cottage cheese bread". There is no uniformity in the preparation of this dish. Megrelian - round, topped with suluguni cheese. Adzharian - in the form of a boat, filled with an egg on top. Rachinsky - with beans. The classic filling is Imeretian cheese. The dough is used, cooked on yogurt or kefir (where the yeast is replaced by a lactic acid product). Khachapuri is fried in a pan or baked in the oven.

Shoti Lavash

For its preparation you will need: 300 grams of flour, a glass of water, 10 grams of fresh yeast, a spoonful of honey (molasses can be used), s alt, olive oil.

Dissolve molasses with yeast in warm water. Add two large spoons of flour and set aside in a warm place for 15 minutes. Combine flour with s alt and mix with molasses and yeast. Set aside again for 10 minutes. Knead the dough with olive oil. When the dough has increased in size by approx.twice, we form small loaves, scrolling them in the air and stretching the edges. Place on a baking sheet lined with baking paper. Sprinkle with water and let stand until volume increases. Bake in a well-heated oven for 15 minutes. Sprinkle lightly with flour before use. Can be eaten instead of regular bread with cheese, milk, butter.

Try to cook this delicious Georgian bread with or without filling according to one of the above recipes - and you will surely remain a fan of Caucasian cuisine forever! Bon appetit everyone!