From lavash - recipe

Given the harsh Russian reality, it is very difficult to imagine that somewhere in a store or supermarket you can buy tocheni kori or Bulgarian bread, and therefore...

...Therefore, you shouldn’t immediately give up and get upset! After all, you can still do it yourself: lavash banitsa) or banitsa with the participation of bakeries and “lovers of making baked goods.”

For lavash banitsa, as you may have guessed, we will need the lavash itself,

just don’t think about buying some kind of Uzbek or thick one with sesame seeds, etc.

Attention! This kind of pita bread will not work!

Do we make lavash ourselves or not?

And here the main question arises (especially if your store sells only thick lavash): will you make this lavash yourself or just buy it at the store?

By the way, it is not that expensive compared to the time and resources spent.

You will have to buy Armenian lavash, and it must be fresh, soft and not burnt (no blacks!).

Lavash for banitsa is handmade, i.e. own production

If you decide to cook it yourself, then stock up on flour and patience, as well as a good wide surface for rolling out and frying!

Handmade and no mainstream

In this case, the handmade is your own. Those. not made in China or Bulgaria, but complete creativity or simply creativity.

Let's prepare the pita bread first!

Lavash recipe for banitsa

You can bake our pita bread according to the recipe below on a baking sheet in the oven or in a special oven. For home use, it is best to bake thin pita bread in a non-stick frying pan - it is very simple and quick. After kneading, the lavash dough needs to be allowed to sit for a little time, then it becomes more elastic and easier to roll out, which significantly speeds up the process.

To prepare the dough for pita bread we will need:

flour - 3 cups;
hot water – 1 tbsp.;
salt – 0.5 tsp.

Lavash recipe

Now we will tell you step by step how to prepare pita bread for banitsa.

1. Dissolve salt in warm water.

2. Pour heaps of flour into a deep bowl and pour salted water into the well in small portions.

3. Knead the dough with your hands until it is homogeneous, until it comes off your hands.

4. Cover with a damp cloth and let stand for 20-30 minutes.

5. Heat a dry frying pan over medium heat.

6. Pinch off a piece the size of a chicken egg from the dough, roll it into a thin transparent cake and place it in a frying pan.

7. After bubbles and dark spots appear on the surface, turn the cake over to the other side.

8. Then fry the pita bread in the same way on the other side. To make the pita bread soft, be sure to spray it on both sides with water (you can use a spray bottle).

10. In the same way, bake all the products from the remaining dough and stack them on top of each other, like pancakes. To prevent the pita bread from freezing, you need to put it in a bag.

How to cook lavash? Recipe on video

The next stage is preparing the lavash banitsa itself.

Lavash banitsa recipe

thin lavash – 3 pcs.,
cottage cheese – 1 kg.,
chicken egg – 8 pcs.,
butter – 100 gr.,
sour cream – 500 ml.,
salt to taste.

Making banitsa from lavash

Bannitsa– a very tasty Bulgarian dish. This is a recipe for puff pastry made from unleavened dough with cottage cheese (brynza). It takes a certain time to prepare the dough, so we bring to your attention the recipe lavash bathhouses.

Lavash bannitsa option for quick preparation of bannitsa with cottage cheese. It turns out no less tasty than real Bulgarian bannitsa.

Bannitsa is a traditional dish and a must on almost all Bulgarian holidays.

Lavash bannitsa is very easy to prepare and it will not take much of your time. Many people call her a lazy bannitsa.

To prepare bannitsa from lavash, you need to break one egg into the cottage cheese, add a little salt and grind well.

Place the pita bread on the table and grease it with butter.

Place cottage cheese on top. Spread the cottage cheese over the entire surface of the lavash.

Then roll the pita bread into a roll.

We do the same with the other two sheets of pita bread.

Place the finished rolls in a baking dish, pre-greased with vegetable oil.

Add sour cream and mix well until smooth.

Pour the resulting mass into the mold so that the egg-sour cream mixture completely covers the rolls.

Let soak a little for about 10-15 minutes.

Then bake in an oven preheated to 180 0 C for about 30-40 minutes until golden brown.

The banitsa rises a little when baked, so you need to use a tall dish for baking.

Lavash bannitsa ready. Bon appetit!

Other filling options for lavash banitsa

Chicken banitsa from lavash (made from raw minced poultry).
Lavash banitsa with cabbage (cabbage is pre-stewed).
Lavash banitsa with potatoes and meat (grated raw potatoes and minced meat).
Lazy lavash banitsa with chopped egg and herbs (green onions).
Lavash banitsa with meat (minced meat),
Lavash banitsa with mushrooms.
Fully cheese banitsa made from lavash (tastes like khachapuri).

Lavash banitsa- the whole recipe is on video

Today I offer a recipe for a very tasty Bulgarian dish banitsa, but a modified express version. The classic banitsa is made from thin dough; in our case, the dough is replaced with thin Armenian lavash. So to speak, we will mix nationalities - we will diversify the Bulgarian dish with Armenian bread. I really like this recipe for its ease of preparation and versatility; you can choose a filling for every taste and budget. And most importantly, it turns out simple, fast, beautiful and always delicious.

So, since we don’t have to play with the dough, we’ll start preparing the filling right away. To do this, you need to take 300 g of cottage cheese, preferably homemade, of course.

Of course, any other greens will do, such as parsley, cilantro or basil, you can also use green onions and garlic, it all depends on your culinary preferences.

Mix cottage cheese with herbs in a blender bowl.

Add 1 egg, 50 g of sour cream, salt to taste and beat well so that the filling is almost homogeneous, fluffy and creamy.

Now let's prepare the baking dish. I usually take a springform pan, line it with parchment paper and put pieces of butter on the bottom so that the dish can then be turned over and easily placed beautifully on a plate. You also need to coat the walls well with butter to avoid sticking.

Now it’s just a matter of small things, you need to form the casserole. To do this, we take 1 package of fresh Armenian lavash, there are usually 2 pieces in a package. For originality, you can take not classic lavash, but for example green lavash with spinach, or with herbs, it all depends on your imagination and availability in stores. The taste of another type of lavash will definitely not suffer.

Unwrap the pita bread, grease it with vegetable oil and spread the filling evenly over the entire surface.

Now you need to roll the pita bread into rolls. Since we have 2 pita breads, it’s better to spread the filling on them one by one and then roll them up: while we spread the filling on the first one, the second one will soften a little and it will be easier to curl. So, we form the first roll, wrap it further in a “rose” and place it in the center of the form.

We do the same with the second pita bread, fold it into a mold, as if continuing the first rose. It should be noted that it’s not at all scary if your pita bread is torn or dried out and broken - you can lay it out even in pieces, filling will fix everything and nothing will be noticeable.

Now let's start filling. Take the remaining 150 ml of sour cream, add 100 ml of water, 2 eggs, again add salt to taste and beat it all with a blender until smooth. Fill the pita rolls with filling and place in the oven.

If the mold is detachable, then you need to cover the bottom with parchment with the sides higher, and just in case, place a baking sheet under the rack with the mold so that the filling does not spill onto the bottom of the oven, since it is quite liquid.

Bake this culinary miracle for 20-25 minutes at 180 degrees until golden brown. You can also use the microwave, then bake for 15-20 minutes.

Now carefully remove from the mold and place on a plate.

If desired, you can decorate with green leaves, or whatever your imagination dictates. The dish seems to be ordinary, but it looks quite beautiful, so you can even risk serving it on a festive table. Moreover, it is tasty both hot and cold, and when cut it looks very original.

If it suddenly happens that you didn’t eat everything at once, the next day you can cut it into portions and fry it on both sides in butter - it will turn out even tastier than straight from the oven. This dish can be served with sour cream, mayonnaise or any other sauce that matches the filling.

Bon appetit!

Cooking time: PT01H00M 1 h.

1. To bake lazy banitsa from lavash, it is better to use homemade cottage cheese - it is richer and will make an excellent filling. If you don’t have access to homemade cottage cheese, you can dilute store-bought cottage cheese with butter. To do this, remove the butter from the refrigerator in advance so that it softens, then add to the cottage cheese and stir. Well, if you have homemade cottage cheese, just put it in a bowl and mash it well with a fork.

2. Add two eggs to the cottage cheese. Of course, it is also better to use homemade ones for baking - they will make the filling of the banitsa more tasty and brighter.

3. Add sour cream to the bowl with the filling. This ingredient will add tenderness and a pleasant aroma to the filling.

4. Salt the cottage cheese and stir all the ingredients well, combining them into a homogeneous mass.

5. You don’t have to add dill to the filling, but this ingredient will make the dish truly delicious! So it's better to chop the dill, put it in a bowl and stir with the rest of the ingredients.

6. Place two sheets of pita bread in front of you. Divide each of them into two parts. At the same time, divide the filling in the bowl into four parts so that you can fill each of the pieces of pita bread.

7. Line the bottom of the baking pan with parchment. Place a fourth of the filling on one part of the pita bread and distribute it evenly.

8. Wrap the pita bread with a roll and place this roll on the parchment. Do the same with the remaining pieces of pita bread. Roll the rolls and place them all side by side on a baking pan.

9. Break the remaining one egg and stir with a fork until smooth. Then take a whisk or brush and brush the egg mixture onto the top of the rolls.

10. After generously covering the rolls with egg, you can simply pour the remainder of this mixture into the spaces between the rolls. Place the pan in an oven preheated to 180 degrees and bake the banitsa with cottage cheese for 20 minutes.

Lazy banitsa with lavash cottage cheese is ready! The pita bread was crispy and the filling was perfectly baked! Bon appetit!

I’ve already written many times that I love baking, and finally I got around to lazy Banitsa. For those who don’t know, banitsa is a thin dough pie with filling. Maybe our recipe for this recipe is not quite a traditional pie, which came from Bulgarian cuisine, but I can assure you that I have never tried anything tastier and more tender than baked goods with cottage cheese, except my mother’s casserole, that’s all.

Bulgarian banitsa differs from our lazy one in that it is most often prepared from dough, which is prepared independently or thin phyllo dough is used. And we use ready-made thin Armenian lavash. Well, what can you do now, this is who we are. I would like to clarify that in Bulgaria banitsa pie is baked for Christmas or New Year, but I think that you shouldn’t wait for such bright holidays and you can try this recipe today, which is what I did. Regarding the filling in the lavash pie. Today it could be a sweet pie with cottage cheese and raisins, tomorrow it could be a pie with savory filling, for example, cheese, ham, minced meat, fish, chicken.

It should be said right away that “the devil is not as terrible as he is painted.” For example, after reading several recipes for banitsa, I was immediately intimidated by the complexity of preparation, but it turned out to be quite simple, lavash banitsa is quite easy to prepare.

Banitsa is baked both in a slow cooker and in the oven. In the first version, it turns out more juicy and tender, but you will get a lazy lavash pie in the oven with a beautiful golden brown top and a crispy crust. I tried both cooking options and today I am sharing with you a step-by-step photo master class.

Sweet lazy banitsa with cottage cheese and raisins

In order to prepare a sweet pie with lavash cottage cheese, you will need the following ingredients:

Ingredients:

Armenian lavash – 3 pieces,
Cottage cheese 600 – 700 grams,
Chicken eggs (large) – 5 pieces,
Sour cream (15% fat) – 400 grams,
Raisins (preferably seedless) – 100 grams,
Granulated sugar - ½ cup,
Potato starch - 2 teaspoons,
Butter – 20 grams (for greasing the multicooker bowl),
Baking soda (slaked with vinegar) – ½ teaspoon.

Cooking process:

First, sort out and rinse the raisins, then add warm water. Leave the raisins to soak in the water for 15 minutes. Then drain the water and dry the raisins with a napkin.

Now we are preparing the sweet filling from cottage cheese and raisins. For a savory pie, exclude sugar and add salt to taste; if you like, add herbs. You can rub the cottage cheese through a fine sieve or grind it with a blender to get rid of large lumps. I don’t do this, as I said before, I love grains of cottage cheese in baked goods. Now add prepared raisins, half the norm of granulated sugar, slaked soda with vinegar, and potato starch to the prepared cottage cheese. The last ingredient is improvisation, I added starch to make the mass thicker, since my cottage cheese is homemade and not completely dry, which is not very good. Add two raw eggs there. Grind everything thoroughly with a fork or spoon.

Now spread one pita bread on a clean surface of the table and put the filling of cottage cheese and raisins on it, level it over the entire surface. Remember that you must divide the filling between two pita breads. We do the same with the second pita bread.

Now each pita bread with the filling applied to it should be rolled into a tube; when rolling, the pita bread should be slightly pressed down so that there are no large voids inside the roll.

Carefully grease the multicooker bowl with butter and then cover it with one sheet of lavash, the ends of the lavash should hang over the edges, I’ll tell you later where to remove them.

Now each bundle of lavash with cottage cheese should be placed in a multicooker bowl, previously greased and lined with lavash. We lay the bundles in the shape of snails, wrap them in a spiral, then lightly press our entire structure.

Then you need to pour half of the filling over everything. We prepare the filling for the lazy pie from sour cream and eggs. To do this, break the remaining three eggs into a bowl, add sour cream and the remaining granulated sugar. Beat everything with a mixer until smooth. At this stage you can add vanilla, cinnamon, nutmeg, etc. everything according to your taste. I didn’t add anything because I decided that my baked goods would have exclusively the aroma of cottage cheese and sour cream.

Now it’s time to use the hanging ends of the pita bread; they need to be carefully wrapped and covered with cottage cheese. Now fill everything with the rest of the filling.

Close the lid and prepare a lavash pie with cottage cheese in a multicooker using the “Baking” program. My banitsa was baked in a multi-cooker - Unit USP1020D pressure cooker (multi-cooker power 900 W), 31 minutes is enough for it. In a Panasonic multicooker with a power of 670 W, this pie needs to be cooked for 60 + 20 minutes.

We are waiting for the end of baking. After the signal sounds about the end of cooking, you should not immediately open the lid; you need to keep the bannitsa for another 10 minutes in the multicooker on the “Warming” mode. Then open the lid and wait until the pita bread and cottage cheese pie has cooled completely and only then can you remove it from the multicooker bowl, cut it and start tasting. The result is a banitsa with a beautiful crispy crust on the bottom.

But in a gas or electric oven the pie turns out beautifully golden brown on all sides, as in this photo. The banitsa is cooked in the oven at 180 degrees for about 40 minutes. Then another 20 minutes of waiting for the pie to cool and a pleasant tea party!

Slavyana made lazy lavash pie.

Bon appetit and good recipes!

Step-by-step photo recipe for making bannitsa from lavash.

thin lavash – 3 pcs.,

cottage cheese – 1 kg.,

chicken egg – 8 pcs.,

butter – 100 gr.,

sour cream – 500 ml.,

An option for quick preparation of bannitsa with cottage cheese. It turns out no less tasty than real Bulgarian bannitsa.