Armenian lavash made from whole grain flour in a panrich in vitamins and minerals such as: vitamin B1 - 32.5%, vitamin B5 - 11.7%, vitamin B6 - 19.8%, vitamin PP - 24.1%, potassium - 14.1%, magnesium - 33 , 4%, phosphorus - 43.4%, iron - 19.5%, manganese - 197.7%, copper - 39.9%, selenium - 109.2%, zinc - 21.1%

Why is Armenian lavash made from whole grain flour in a frying pan useful?

• Vitamin B1 is a part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine \u200b\u200bin the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin PP participates in the redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Selenium - an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and extremities), Keshan disease (endemic myocardiopathy), hereditary thrombastenia.
• Zinc is a part of more than 300 enzymes, participates in the processes of synthesis and decomposition of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient intake leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

You can see a complete guide to the most useful products in the application.

My children love thin pita bread, sometimes I even buy it! They cut it with scissors, drag it around the apartment, half dries up, half becomes moldy, and they still eat it.And I would like to stuff something useful into them, but lavash made of white flour, which is not useful in everything! I decided to make a knight's move and bake whole grain, then my imagination played out and the idea came to add freshly ground buckwheat, in general, take: wholegrain brown lavash! Children, by the way, did not approve, the adults liked it.

Making them is very simple and quick, especially if you have a pasta machine with which you can easily roll out the dough evenly and smoothly, much better than with your hands.

For the test:

100 g buckwheat flour (I ground a green grind);

200 gr. whole wheat wheat;

165-170 gr. hot water;

5-7 gr. salt.

Process:

Pour salt into hot water, stir a little, add flour. Mix everything until the flour is completely moistened and smooth.

Wrap in plastic wrap or bag and leave for 20 minutes.

Remove and knead until elastic. The dough will be sticky at first, then firm, as the gluten develops. You can knead it, leaving it to lie down from time to time, so the process will go faster and more efficiently.

Kneaded dough scraper cut into small pieces.

Form a ball from each piece, cover with a film or bag.

Press on a ball of dough, roll it with a rolling pin into a cake about 0.5 cm thick.

Roll out the dough with the help on the first or second division when the rollers are wide enough. If necessary, the rolled dough can be cut into two or three parts so that the pieces fit in the pan, because after rolling it again it will become much longer.

Move the cutting knob to the middle division and pass the dough through the rollers again.

Heat a skillet well without oil, ideally a cast iron. Bake pieces of pita bread on it for a few seconds on each side. As soon as you notice bubbles on the surface, it's time to turn over.

Sprinkle the finished pita bread with water from a spray bottle and put it in a bag to soften. If you do not splash water or hide it in a bag, the lavash will turn out to be crispy and brittle, like chisps, which is also delicious.

Done! I baked the same just from whole wheat flour, it was wonderful!

Good luck and see you soon!

There are no whole grain pita breads on sale, are you on a diet? Then my recipe will be useful to you. Diet rolls with grilled vegetables, chicken and fish can be made with whole grain pita bread. Suitable for both a snack and a full meal!

Whole grain lavash: ingredients

• Water - 1 tbsp.
• Yeast - dry: 1 tsp, fresh - 1 cube
• Sugar - 1 tsp
• Salt - 1 tsp
• Vegetable oil (ideally olive oil) - 1-2 tablespoons
• Whole wheat flour - 3 tbsp.

For the sauce and filling:

• Low-fat sour cream - 2 tablespoons
• Low-fat kefir - half a glass
• Garlic - 1 clove
• Vegetables, chicken or fish - optional

Whole wheat lavash: preparation

Dissolve yeast with warm water and add sugar, wait until it begins to foam, add salt and half of all flour. Mix everything well, cover with a towel and leave for half an hour in a warm place for the dough to come up.

Add the olive oil and the rest of the flour to the dough, knead properly so that the dough lags behind the edges of the container in which you are kneading, and again leave to rise for a longer time, 1-2 hours.

Roll out thin tortillas the size of the pan in which you will bake them. Put the cake in a dry frying pan, brown it a little, but do not dry it out, so that the cake can be rolled into a roll. Put the finished cakes in a column in a plate, cover with a clean towel so that they do not get chapped. Mix the ingredients for the sauce, add your favorite filling - whole-grain pita bread is delicious and healthy! Enjoy your meal!

"Whole grain flour is a treasure trove of benefits! It is fiber, protein, wheat germ, and microelements. For a long time in my kitchen there is no premium flour. Whole-grain lavash is very fragrant and incredibly tasty!"

Ingredients for 19 servings

• Whole grain flour 750 grams
• Pure drinking water 400 ml
• Salt 4.5 grams

How to cook

1. For the dough, you need 600 grams of sifted flour. The rest of the flour will be used for sprinkling when rolling lavash. So, sift the flour. From 600 grams of flour, 19 pita breads with a diameter of about 28 cm are obtained, that is, quite a lot.

   
   

2. Cool the pre-boiled water to about 40 degrees, add salt to it, stir. The water should be warm, but not cold or hot - this affects the taste of pita bread. Flour from different types of wheat requires different amounts of water. One variety required 400 ml of water for 600 g, another for 600 g 390 ml. As a result, the dough should not be tight, but soft and pliable. Pour water into flour.

   
   

3. Knead the dough. Then we put it in a bag and give 40 minutes to "rest".

   
   

4. After 40 minutes, knead the dough and divide into balls (the size depends on your pan). I have it for 50 grams in a frying pan with a diameter of 28 cm. We put the balls under cellophane, so as not to wind up.

   
   

5. Roll out the pita bread. Do not be afraid to sprinkle generously with flour in the process so that it does not stick to the table and rolling pin. The pita bread should be rolled out thinly.

   
   

6. We put the pan to warm up in advance, do not grease with anything. After warming up, reduce the heat to low and spread the pita bread. To make the pita bread lie well, without folds, I begin to spread it on the side of the pan that is farther from me. I bake in a cast-iron pan, but I think you can use another. Bake for about 2 minutes on one side until characteristic spots appear, then turn over and bake for about 1.5 minutes on the other.

   
   

7. As a result, pita bread turns out to be dry and hard, like large chips :) I store it like this, I just put it in bags. Dry lavash is stored for a long time.

   

8. Before eating, in 12 minutes I moisten the required amount of pita bread with drinking water using a silicone bottle (you can also moisten it with a spray bottle). I put the soaked pita bread in a bag and after 10 minutes they become soft, flexible and very tasty! I tried to wet everything at once, but then they quickly grow moldy and lose their taste ... You can wrap anything in such pita bread. And how delicious it is to eat it with olive oil! Cook with love!

   
   

Such unleavened bread was prepared for a very long time, when the flour of the highest grade was not yet produced. On my blog, I talk about this recipe and a lot more interesting and useful things!