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00:00:02

today I’ll show you how to bake lavash, well,

00:00:06

which of us, tell me, didn’t stand near a stall

00:00:10

where there is a tandoor, even an electric one,

00:00:13

and didn’t wait for the next park to take out the

00:00:17

flatbread from the tandoor, this is a gorgeous sight

00:00:20

and gorgeous bread, yes, there are Uzbek

00:00:24

flatbreads, let’s say Georgian puri,

00:00:28

yes, this is the shape of it, it’s like a

00:00:31

cylindrical nose with sharp edges so

00:00:33

elongated, now I’ll show you how to

00:00:35

do it without a tandoor, just in the oven, you

00:00:38

know my any in the oven before and you know

00:00:41

that the most important thing is that these flatbreads

00:00:44

should be a little so elastic

00:00:47

yes, their dough consistency is already

00:00:49

baked dough in this flatbread, it is

00:00:52

ensured by the correct raw dough,

00:00:56

namely the correct ratio of

00:00:58

flour liquids, that’s actually what I’m eating now, I’m

00:01:00

paying attention and today you

00:01:03

will need to remember two numbers, I highly

00:01:04

recommend you remember two numbers, 1 number

00:01:07

is 400 and the next number is 300, this

00:01:10

is the correct ratio of

00:01:11

flour and water, 400 flour 300 water, I’m telling you

00:01:16

the base, look, I have 400 flour weighed

00:01:20

here in a bowl, I have

00:01:22

measured 300 water in this glass, here is

00:01:26

yeast, which means I’ll remind you once again how to

00:01:29

count yeast they can be dry, I

00:01:32

like yeast, fresh yeast is always

00:01:34

considered both dry and fresh, depending

00:01:38

on the amount of flour not the dough of the resulting

00:01:40

flour, so fresh yeast is taken from

00:01:43

three to five percent of the weight of the flour,

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let's calculate how much 3 percent will be

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from 400 to this will be 12 grams

00:01:51

yeast, I have balls of 12

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grams of yeast in this, I’ll

00:01:56

put it here like this on the edge, and just like that,

00:01:59

I’ll pour water here from the edge and

00:02:02

stir the yeast a little, you can dissolve the yeast,

00:02:05

of course, in separate water, and then you know,

00:02:07

so that it’s already in your own way. so

00:02:10

now I’m going to dissolve the yeast in so

00:02:12

dance now the salt, generally speaking, the flatbreads

00:02:15

are salted well, the dough itself, I’m

00:02:18

now going to salt it by eye, there are

00:02:21

smart people who tell me that salt

00:02:23

interferes with the work of the yeast, a woman, it

00:02:26

may interfere, but even they worked anyway and

00:02:28

they work well, maybe the dough will

00:02:31

rise for five minutes longer, so stop

00:02:33

and sugar to feed the

00:02:35

yeast a little and now I will knead the dough

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now my dough will usually turn out

00:02:41

more liquid than I want, I’ll

00:02:43

add a little flour, but remember the numbers exactly

00:02:46

these 300 and 400 let's see,

00:02:49

the dough will be like this, you know, it's still

00:02:51

sticky, the dough is still sticky, so here you

00:02:54

will need to make a little adjustment, not by

00:02:57

water, naturally, only by flour, you

00:03:00

see, I kneaded more or less a lump,

00:03:03

but there it is, look, you see, it

00:03:06

still sticks to hands, so a little

00:03:08

adjustment now will work, but in

00:03:11

general you can see how a good indicator is

00:03:14

when the dough is already behind the walls and 1

00:03:18

bowl you see it’s trying to

00:03:20

stick a little bit more and therefore it’ll adjust a little more

00:03:23

happy consistency, I’m

00:03:25

literally taking it like this from box and also

00:03:28

chips of only flour, now I’ll try

00:03:31

to turn on my hands, mix with my hand, it still

00:03:35

sticks a little and we’ll stop it, I must

00:03:36

say when the dough is proofed, that

00:03:38

is, when it ferments, after that it

00:03:41

will try to stick to

00:03:44

your hands to a lesser extent, this is the consistency of the dough, yes

00:03:47

now I’m well for fermentation, this is what I’ll do

00:03:50

now, I’ll take

00:03:53

flour around the house like this in one hand, I’ll sprinkle the bottom of the dough with

00:03:56

flour, and like this I’ll put the dough for

00:03:59

fermentation and I can sprinkle it on top with a little

00:04:02

flour, too, there’s actually

00:04:04

no towel here, you don’t need anything,

00:04:06

you don’t need anything. expression, the dough should

00:04:09

noticeably increase in volume by a factor of two to

00:04:12

2 and a half, and then you can work with it

00:04:15

a little further, so let's

00:04:19

wait, well, guys, 45 minutes have passed,

00:04:22

look, the dough

00:04:24

has risen and now I will shape it

00:04:27

here, everything is very simple, also into a flat cake it does

00:04:29

n’t have to be

00:04:31

elongated round, but whatever it is, it

00:04:33

will tear into pieces anyway, then I don’t

00:04:35

bother with it at all, look, I

00:04:37

sprinkle it generously with flour, so that it doesn’t stick to the baking sheet,

00:04:40

you can, of course,

00:04:42

line it with parchment, I sprinkled flour on

00:04:44

everything, now look,

00:04:47

here’s the dough to Mrs. like this, here's the smack here

00:04:50

now, I'll take a little bit of flour with my fingers, like

00:04:53

this, here's the flour on my fingers and I'll

00:04:56

start distributing it with my fingers, pay

00:04:58

attention, I'll bake the peak on the back

00:05:00

side about you because it

00:05:02

will be easier for me to then remove this cake from the

00:05:04

baking sheet, I'll start it distribute it,

00:05:07

I’ll probably now form some kind of oval out of

00:05:09

it, my oven is already heated

00:05:12

to

00:05:15

250-260 degrees,

00:05:17

the temperature should be high

00:05:20

because in the tandoor it’s also high, so I’ll

00:05:23

do everything, you see such an oval, this flatbread

00:05:26

will inflate well in the oven because I I wo

00:05:29

n’t let it proof, we usually

00:05:31

like buns and the dough has risen, we

00:05:34

form the buns, put them on

00:05:36

a baking sheet and let them rise again, but I wo

00:05:39

n’t let this dough rise

00:05:41

straight into the oven, I see it on the

00:05:43

engino, I pressed it, I subjected it to

00:05:46

such harsh mechanical pressure processing,

00:05:48

so it deflated back, not tired of

00:05:51

less air, but when it goes into a

00:05:53

very hot oven, the

00:05:54

process of fermentation of fermentation yeast will go

00:05:57

powerfully and it will swell, but this will give it

00:06:01

additional porosity then when

00:06:03

it sits down again, yes, you can see approximately

00:06:06

how much thickness there is, well, maybe seven

00:06:10

eight millimeters now I have

00:06:11

patted it like this and the oven is still

00:06:16

heated forward you ask how long to bake

00:06:20

I always set the timer for 8

00:06:22

minutes to begin with and then check it so let's

00:06:25

wait well guys 10 minutes have passed it's

00:06:28

ready

00:06:30

look you see it's swollen a little

00:06:34

raised it about yes, he’s walking, he’s hovering

00:06:37

right here, yes, he’s hot, now

00:06:39

he’ll rest here a little and that’s it, you

00:06:42

can work with him, so

00:06:43

he should rest for a couple more minutes, I can cover him with a

00:06:45

towel, don’t cover him with a

00:06:47

towel, it doesn’t matter, lubricate him with nothing,

00:06:50

it’s still not khachapuri and not

00:06:52

something like that, it’s just such a lavash and a

00:06:56

big flatbread, so let’s wait a little,

00:06:59

now it will go down and then I’ll break it

00:07:01

and show how it behaves inside, well, it’s just arrived in time,

00:07:04

let’s cut it now,

00:07:08

look, but it’s still there it’s

00:07:11

still steaming hot, look how porous

00:07:13

this one is, which rose up

00:07:16

so big, there’s time here, but this is

00:07:19

n’t bread, it’s just some kind of happiness,

00:07:22

yes, just like that, you take it, but you can

00:07:25

tear it with your hands;

00:07:31

kebab yes, look at this human kind of

00:07:34

non-tender trap hot bread

00:07:40

don’t need to eat it’s still hot Wanda

00:07:42

so guys, I’m

00:07:44

saying goodbye to you on this hot note, don’t forget that there is

00:07:47

also a telegram channel laserson zone and

00:07:49

we’ll give you a link to it below there are

00:07:53

more compact ones there are recipes there, I

00:07:56

share some of my thoughts, sometimes

00:07:58

I philosophize when I’m drunk, sometimes I sing you

00:08:01

songs, in general, I’m waiting for you there too, so

00:08:05

see you in all zones

Description:

НАШ КАНАЛ В ТЕЛЕГРАМ: https://t.me/lazerzona Подписывайтесь на нашу группу VK : https://vk.com/i.lazerson Спасибо за подписку, лайк и комментарий! А если не хочешь пропустить новое видео - жми на колокольчик! _______________________ В этом видео я вам покажу, как приготовить лаваш в домашних условиях. Готовить нашу лепешку мы будем без тандыра, в простой духовке. Тесто делается быстро и не требует дополнительного восхождения. Лаваш получается пышный и очень вкусный. Обязательно попробуйте и вся ваша семья полюбит этот рецепт. Приятного аппетита. _______________________ Лаваш(лепешка): -Мука 400г. -Вода 300мл. -Свежие дрожжи 12г. -Соль -Сахар _______________________ Сотрудничество : [email protected] Мастер-классы Ильи Лазерсона: https://lazerson.ru

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