How to keep Armenian lavash fresh for a long time. Shelf life of Armenian lavash. Note to the hostess
Lavash is called unleavened bread, which is traditional for the peoples of the Caucasus and the Middle East. Lavash is a thin flatbread white, which is kneaded with wheat flour, water and salt. Real aromatic lavash is obtained by baking in a special oven - a tandoor.
In the shop Armenian lavash looks like a thin, round or oval leaf. This sheet is done enough large sizes- up to 50 centimeters in diameter. The leaf is so thin that it has no crumb and tastes dry.
Lavash is used not only traditionally as bread, it is also used to make snack rolls and bake pies.
No yeast is added to Armenian lavash. Therefore, well-dried pita bread can be stored for quite a long time. You just need to know a few rules.
Before you buy Armenian lavash in a store, you need to make sure it is fresh. The packaging must indicate the date of manufacture of the product. Also, the manufacturer and composition of the product must be indicated on the packaging.
We must remember that the shelf life of thin pita bread is very short. The beginning of this period is calculated from the moment the pita bread comes out of the oven.
The shelf life of Armenian pita bread for shawarma rolls is only 72 hours from the date of production. This is subject to the conditions of storage, transportation and “proper packaging”.
Storage conditions
Let's look at some basic points that will help preserve Armenian lavash longer (up to 1 year!)
Lavash will stay fresh longer if immediately after baking, while still hot, the lavash is folded and packaged. At the same time, the moisture does not evaporate from it, and the lavash remains fresh when room temperature for several days without losing its taste.
To store pita bread at room temperature, first, it must be dry. It should be wrapped in a linen napkin and placed in a wooden, plastic or metal bread bin. Perfect option for storage bakery products- wooden bread box. When using modern packaging, you need to understand that plastic bags They are not at all suitable for storing pita bread. Any bread in them will quickly begin to mold.
Lavash should be kept away from other foods, as it can absorb foreign odors.
Freshly baked lavash is elastic and soft, but as it cools it begins to harden. This allows you to store it long time, but the bread should be “refreshed” a little before eating.
To refresh slightly dried out lavash after long-term storage The procedure required is not at all complicated. You need to “warm up” the dried pita bread with steam. It will be steam from the spout of the kettle, water bath or another way - it doesn't matter. The moisture will be absorbed quickly and the product will become soft, as if immediately after baking.
When preparing lavash in Armenia itself “in reserve”, before storing it, it is well dried in the sun, then folded in piles, carefully covered and stored in special bread cabinets. Then, as needed, use required quantity. Before use, lay the pita bread on a cloth and slightly moisten it with water and baking soda. Cover the top with the same cloth and leave for about thirty minutes. Lavash is ready! It is as soft as freshly baked.
The shelf life of pita bread in the refrigerator is slightly longer than in a regular bread box, or even less. This is due to the fact that you need to store pita bread in the refrigerator in a bag. This is the only way to avoid the appearance of foreign odors. But in a plastic bag, bread can quickly become moldy from dampness.
If long-term storage at home is required, then the pita bread should be placed in the freezer. But after placing the product in cling film or parchment. Before use, you only need to warm it up, you can do it directly in the film. A microwave oven will do. Ten seconds and the product is ready for use!
Compound
Lavash is a healthy product as it contains many vitamins and minerals. It is quite nutritious and contains proteins, fats, carbohydrates, ash and dietary fiber. Also, unleavened bread contains quite a few vitamins: B vitamins (B1, B2, B4, B5, B6, B9), vitamin E, vitamin K, vitamin PP, choline.
Lavash also contains minerals: sodium, potassium, phosphorus, calcium, magnesium, copper, selenium, magranium, iron. There are both amino acids and fatty acid- Omega-3 and Omega-6, but in small quantities.
Modern technologies extend shelf life
Manufacturers are often puzzled - how to increase the shelf life of a product while maintaining the production technology and composition of the product? Today, the most common way to increase the shelf life of a product is to use preservatives and other ingredients in the product. food additives.
In turn, the food consumer is increasingly studying the composition of the purchased product more and more carefully. Particular attention is paid to the use of all kinds of food additives in the product. Various additives are not at all welcomed by the consumer.
Modern technologies make it possible to increase the shelf life of the product without adding preservatives or additives. Exists special technology packaging in a modified gas environment. The essence of this method is that the product is placed in a special Vacuum package made of a barrier film, into which a mixture of inert gases is injected, after which the bag is sealed. In a modified environment without oxygen, the shelf life of baked goods increases to 60 days. No preservatives are used!
19 Dec 2018 5919
It so happened that I wanted to try one dish, but the main ingredient in it is lavash. Unfortunately, this is very a big problem buy lavash in our city. Yes, you can buy it, but in certain stores it is not always fresh. How many times have you found that the next day after purchase it was covered in mold? And then I came across one recipe, or rather, I was pushed. I took the risk and now I will always have lavash on hand. It turned out exactly the same as in the store, but even tastier and more tender. It's true that you'll have to work a little, but it's worth it.
Lavash (Azerb. lavaş, fetir, Arm. լավաշ, Georgian. ლავაში, Pers. لواش - lavâš, Tat. lәvәş, Tur. lavaş) - unleavened White bread in the form of a thin flatbread made from wheat flour, common mainly among the peoples of the Caucasus and other regions of the Middle East. Also called “Armenian brittle bread”, “brittle bread”, “paraki”.
Lavash is known in a number of countries in Western Asia and the Middle East, but only in Armenia does it occupy perhaps the main place in the food system. A respectful, reverent attitude towards bread is a tradition of Armenian culture, but in relation to lavash, this tradition is especially pronounced in comparison with the attitude towards mass-produced hearth bread. “Lavash” is the main flour product in Armenian national cuisine. In Armenia it is an integral part of food, traditionally served with Khash. Also used in Armenia original technique stewing fish in pita bread. In the Armenian Church, on Easter they often bring lavash instead of Easter cake.
Sometimes toasted sesame and/or poppy seeds are sprinkled onto the dough before baking. While the pita bread is hot, it resembles a tortilla, but then it quickly dries out, becoming brittle and hard. The soft form is usually preferred due to better taste and the ease of creating flatbread-wrapped sandwiches, in turn the dry form can be used for long-term storage and used instead of bread in the Eucharist ceremony in the Armenian Apostolic Church. Lavash is also used with shish kebab.
In many regions of Armenia, an ancient custom has been preserved: to bake lavash for future use, for 3-4 months. After drying, the pita bread is placed in piles and stored. Before use, it is moistened with water and covered with a towel for half an hour, after which it again becomes soft and ready for use. As an aperitif, soft lavash is used together with cheese and dill in a wrapped form - and is called “durum” in Armenian, “dürmək” in Azerbaijani.
In Azerbaijani cuisine, there is a tradition of serving rice wrapped in “lavash” with meat. In Azerbaijan and Turkey, flour lavash is always used when serving lula kebab. Lavash is also used in the preparation of traditional Azerbaijani pilaf.
Because of him simple recipe and ease of cooking has remained popular throughout the Eastern Mediterranean, Iran and the Caucasus since ancient times. Pita bread is also widely baked and sold in solid form in Hawaii. A round sheet of pita bread is used to make shawarma in pita bread.
We will need:
- 500 g wheat flour
- 11 g instant yeast (or 1 cup starter)
- 250 ml water
- 50 g butter
- 2 tsp salt
Mix the sifted flour with yeast, add soft butter, cut into pieces, salt and warm water.
Knead the elastic dough and place in a warm place for 1 hour, covering with film.
Knead the risen dough a little. This is how we get it.
Divide the dough into 10-12 balls. Take one ball (cover the rest with film so as not to dry out) and roll it out very thin (the diameter depends on the frying pan in which you will bake the pita bread).
Heat the pan well and then reduce the heat to medium. Transfer the workpiece to a dry frying pan (do not grease it with oil!) and fry on both sides (this takes about 1.5 minutes, 1 minute at first and half a minute after turning it over). No need to overcook!
Place the pita bread on a napkin (I used waffle towels), sprinkling it well with water on both sides. I went over it with a brush, dipping it in water. The elasticity of lavash depends on water. What the pita bread does not absorb will go into the napkin.
Place the pita bread in a stack, sandwiching it with napkins. Store the pita bread in a bag in a bread box for a couple of days, and then put it in the refrigerator, they will be stored there for a long time.
Bon appetit!
(Based on a recipe from wetka)
More and more children take snacks and sometimes lunch with them to school - food in school canteens still leaves much to be desired. And every time at the beginning of the school year, mothers rack their brains about what food to put in their child’s lunch box. What combination of products will be optimal? What can you prepare to make it convenient for your child to eat food from a container? Is it possible to prepare extra food for school and how to store it? Recipes for children by famous chefs Olga Syutkina and Maria Kudryashova answer all these questions.
Not even the coolest child nutrition specialist can advise what exactly your child needs or how to feed him correctly. Everything is very individual - what the child likes, what he is used to in the family. It is the family that is the guideline in the formation of taste habits. Including the most important of them - to eat quality products, Tasty food and be attentive to your health.
This habit begins in childhood, from the very first spoons of porridge, soup or vegetable puree. And when the child grows up, they will be able to make a clear choice: eat a piece of pizza on the go or give preference to homemade soup and cutlet. For those who care about what their child eats at school, here are our tips and recipes.
What to put in your child's lunch box
Taking a box of food with you to school, lovingly packed by your mother or grandmother, is no better way to take care of your child’s health. Only you can know what he likes, what he will eat at school with pleasure, and what he will return without touching.
And eating at school is mandatory. The body lives only through nutrition. The brain, which bears enormous loads, requires nutrition and energy. And breakfast at home is required - this is enough for a child to get through 2-3 lessons in order to feel comfortable and learn school material well.
Your lunch box for school should definitely include a baked product - bread, pie, spring roll, muffin, cupcake, quiche or mini-pizza. Be sure to have animal or vegetable protein. Fresh vegetables, berries or fruits. And, of course, the child should enjoy a piece of dessert - homemade cookies or candy.
A bottle of fruit juice or compote is a must. But there is absolutely no need for the drink to be sweet. Compote of dried fruits, rose hips, sea buckthorn - all these drinks can be prepared without sugar. Now there is an active fight against excessive consumption of sweets by children. This is correct, but you cannot completely exclude sweets from your diet; everything should be in moderation and in reasonable quantities.
Before we get into the recipes, here are a few tips on must-have foods that don't require pre-cooking. Almost all children love to chew carrots - cut them into long pieces. Cucumbers match carrots. It is better not to cut lettuce or cabbage leaves into small strips, but to put them in leaflets that are easy to “take in your hand.” Turnips, pumpkins, celery stalks will do - anything that your child steals from under your knife. The best berries are strong and seedless - blueberries, currants, grapes. Fruits - apples, pears, bananas, tangerines - should always be in a child's lunch box.
So, let's start with baked goods. Perhaps the most convenient option for a child - to take it in your hand and not get dirty - there will be a lavash roll or lavash with filling.
You can, of course, buy ready-made lavash, but it’s still better to cook it yourself, and for several servings at once. You will only need to decide what you will wrap in it.
What do you need:
- 3 tbsp. BC wheat flour (can be replaced with 30% whole grain flour)
- 1 tbsp. hot water- 55-60 degrees
- 1/2 tbsp. spoons of salt
- frying pan with a thick bottom
- 1 whole chicken fillet
- 70 ml yogurt or kefir
- paprika (and any spices that the child likes)
- vegetable oil
How to cook pita bread
- Dissolve salt in water. Make a well in the flour and add water and salt. Knead the stiff dough.
- Cover the dough with cling film and let rest for about 40 minutes.
- Divide the dough into 12 parts weighing 60 g. Roll out and cover with film.
- Place the frying pan over medium-high heat.
- Roll out each piece into thin pita bread. It is more convenient to do this with a thin rolling pin. To make the pita bread smooth and round, roll it out from the middle to the edges, unfolding the piece each time. The thickness of the pita bread should be no more than 2 mm.
- Fry the pita bread on one side for 1 minute, making sure it doesn’t burn. Turn over and cook for another half minute.
- Move to wooden board, sprinkle with water and cover with a towel.
- Cool the pita bread, cover with baking paper and store in freezer. Thaw before use.
How to prepare the filling for lavash
- Cut the chicken fillet into slices and beat. Salt, sprinkle with paprika and pour over yogurt. Stir and leave for 30 minutes.
- Heat the oil in a frying pan and fry the chicken fillet on both sides. Remove from the pan, cool and cut into strips.
- Wrap in pita bread with vegetables and lettuce.
- Can be frozen. Place in the lunch box from the refrigerator.
What do you need:
- 260 g flour
- 1 tbsp. spoon of baking powder
- 1 teaspoon salt
- 1 egg
- 230 ml milk
Filler:
- 1 tbsp. spoon of butter
- 1 medium onion, finely chopped
- 100g feta cheese, cut into small cubes
- 1 teaspoon dried Provençal herbs
Options: add 100 g of finely chopped and boiled cauliflower, or 100 g of coarsely grated carrots, or 50 g each of cauliflower and carrots.
How to make muffins
- Preheat the oven to 200 degrees.
- Cut the onion into small cubes and sauté in a frying pan with butter until golden color.
- Remove, cool and add finely diced feta and herbs. If you add cauliflower and carrots, add everything to the cheese, onions and herbs. Mix. You can sprinkle a little freshly ground black pepper if you like.
- In a bowl, mix sifted flour, baking powder and salt.
- In another bowl, lightly beat the egg and add milk. Add onion, feta, carrots. Mix.
- Pour the milk-egg mixture into the flour and mix as thoroughly as possible, but quickly.
- Place in molds, if the child likes, brush with an egg slightly beaten with a tablespoon of milk.
- Bake for 20 minutes until golden brown. Cool. Can be frozen.
What do you need:
- 200 g water
- 100 g butter
- 1/2 teaspoon salt
- 120 g flour
- 3 eggs
- 50 g bacon or ham
- 50 g hard cheese
- 5-6 sprigs of parsley or dill
How to make buns
- Pour water into a saucepan, add salt and butter cut into small cubes. Place on fire and bring to a boil. Reduce heat slightly and add all the flour, stirring vigorously. Stir until the dough forms a ball and begins to pull away from the sides of the pan. Remove from heat and let cool slightly - 10-15 minutes.
- Add the eggs one at a time, mixing until smooth each time.
- Cut the bacon or ham into small cubes, grate the cheese on a fine grater, chop the herbs and add to the dough. Mix.
- Preheat the oven to 190 degrees.
- Line a baking tray with baking paper. Using a pastry bag or two spoons, place the dough onto a baking sheet.
- Bake for 35 minutes. Cool before use. Can be frozen.
Apple marshmallow, recipe
What do you need:
- 2 cups baked apple puree (Antonovka or other sour apples)
- 200 g sugar
- 2 squirrels
- Bake the whole apples in the oven at 180 degrees until fully cooked and soft. Baking time depends on the size of the apples.
- Cool slightly and use a spoon to transfer the pulp into a blender and blend until pureed. Add sugar and stir. Cool the puree with sugar completely.
- Turn on the oven to preheat to 80 degrees.
- Add the whites to the cooled puree one at a time and beat at high speed until a white, fluffy mass is obtained and the volume increases 2-3 times.
- Line the mold with baking paper. The mold should be of such a size that the prepared mass lies in a layer of approximately 3 cm.
- Pour the prepared mixture into the mold and place in the oven for 6 hours.
- Cut the finished marshmallow into strips, sprinkle with powdered sugar and store in a tightly closed jar.
What do you need:
- 200 g premium wheat flour
- 500 ml cold milk
- 2 eggs
- 1 tbsp. spoon of granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vegetable oil
To extend the life of thin Armenian lavash, you can freeze it for future use. We'll find out how to do this in step by step recipe with photo. Video recipe.
Recipe contents:
The thin, oval flatbread is the center of the Armenian diet. But after a while, oven-baked lavash became no less loved in oriental cuisine and throughout the world. You can wrap anything in it: from juicy meat to fresh fruit. The bread product has the ability to be combined with any ingredients. Yes and just in independent form– an excellent addition to borscht, soup, shish kebab, etc.
Thin bread is prepared from minimum set products: flour, water, salt and oil. Detailed recipe You can find recipes for making lavash on the site using the search bar. Real pita bread can be stored for a long time. In the old days, it was prepared for the whole winter, stacked in stacks of 10 sheets. During storage, the cake dried out, but it helped bring it back to life plain water. It was enough to simply sprinkle the bread with water and wait until the water dries a little, or hold the dried pita bread over steam. In addition, fresh pita bread can be frozen for future use. However, it will not lose its quality throughout the year. How to properly freeze thin Armenian lavash will be the topic of the article.
- Calorie content per 100 g - 235 kcal.
- Number of servings - any
- Cooking time - 5 minutes
Ingredients:
- Thin Armenian lavash - any quantity
Step-by-step stages of freezing thin Armenian lavash, recipe with photo:
1. Before you start freezing, you should choose the right pita bread. They should be fresh, soft, flexible and light color. There should be no mold or stains on it, and there should be no droplets of moisture in the packaging.
So, carefully separate each pita bread from each other so as not to tear it.
2. Stack several pita breads on top of each other with parchment paper between them. I advise you to take no more than 3-5 pieces of pita bread.
3. Roll the pita bread into a roll. Do not press the sheets too tightly to avoid damage.
4. Cut the required piece of cling film to the size of the lavash roll.
5. Place the tortilla roll on top of the bag.
6. Carefully wrap the pita bread plastic film and store it in the freezer. Keep in mind that frozen pita bread is very fragile and may break if handled incorrectly.
When it is time to defrost the pita bread, remove it from the freezer and place it in the refrigerator to slowly thaw. Then it will retain all the benefits and softness. After complete defrosting, remove the plastic wrap and the pita bread will be as fresh as fresh. It can be used for all recipes as soon as purchased.
Pita – a traditional dish Armenian and Turkish cuisine. This is unleavened bread in the form of a thin flatbread, popular today in many countries. It is not only used traditionally as bread, it is used to make snack rolls and bake pies. One of the advantages of lavash is that it can be stored for up to a year. You just need to know a few rules.
Choose your recipe
Instructions
Immediately after baking, while still hot, the pita bread is folded and packaged. At the same time, the moisture does not evaporate from it, and the lavash remains fresh for several days without losing its taste properties.
Freshly baked lavash is elastic and soft, but as it cools it begins to harden. This allows you to store it for a long time, “refreshing” it before use.
Store dry pita bread at room temperature. Wrap it in a linen napkin and place it in a special bread box (wooden, plastic or metal). Best suited for storing pita bread wooden bread bins. Please note that plastic bags are not suitable for storing pita bread; the bread in them quickly becomes moldy.
Keep pita bread away from other foods, as it can absorb foreign odors.
If you purchased wet pita bread, put it in a bag and store it on top shelf refrigerator. Make sure that the pita bread is sealed and that no air gets into the bag.
For long-term storage, wrap the pita bread in cling film or parchment and place it in the freezer. Before use, remove and heat directly in the film in the microwave for ten seconds.
To refresh pita bread after long-term storage, pour water into a pan and place a wire rack with legs or another smaller pan in it, upside down. Place pita bread on top. Then cover the pan with a lid and place on low heat. After the water boils, in a few minutes the steam will saturate the pita bread, and it will become soft, like after baking.
In Armenia, when preparing lavash “in reserve,” it is well dried in the sun, then stacked, carefully covered and stored in special bread cabinets that resemble caskets. As needed, take out the required number of plates, place them on a towel, slightly moisten each sheet with water and baking soda, then cover with a cloth or towel and leave for about thirty minutes. Pita becomes soft, as if freshly baked.
note
The shelf life of lavash is 6 months. Pita bread frozen in the freezer can be stored for up to a year.
Helpful advice
When buying lavash, pay attention to the packaging. When sealed, it quickly “suffocates” and becomes moldy. The packaging must have small holes. Be sure to look at the date of manufacture.
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