Thin Armenian lavash. Ancient tradition and modern technology.

MONDAY, OCTOBER 3, 2011 Thin Armenian lavash. Ancient tradition and modern technology. Bakery production. Domestic production of grain, significantly different from the industrial production of bakery products. You can for example cause a lot of differences between homemade bread and industrially derived bakery. In this article I want to consider one of the most popular foods bakery industry-thin without yeast Armenian lavash What is a pita: Pita-fresh white bread in the form of a thin flat bread made of wheat flour has been distributed in many nations of the East. In Mesopotamia (modern Iraq), scientists have found traces of an early production of bread. Initially used wild grasses. These were the progenitors of wheat, barley, oats, rye, millet. Ancient learned to rub them with the help of two specially treated stones and get the croup, and then the flour which is mixed with water. Its in the form of gruel eaten. People learned to bake fresh bread on the stones. It is with the advent of these cakes, baked on hot stones, and began baking the earth history. There are various devices that allow grind flour of cereals - Hand mortars, mills "garosta." Then invent a millstone "tuhna" with which began to receive the flour of fine grinding. Of her baked bread in the form of tortillas, pita bread resembling today. The name "pita", based on the root "luash" (knead, kneading), hence the "batch" "luyasha" and paste "Alex" - Assyrian origin. Pita baked in a special oven or tanurta Tanura - and Assyrian descent. All of these words later hit the languages ​​in the Middle East and the Caucasus, slightly evolved, they have a new sound - pita bread, tonir, tanir and so on. Lavash is prohibited to throw on the ground, cut with a knife, which is associated with the ancient custom of veneration as a saint of bread product, because it was used in place of bread in the Eucharist ceremony, besides breaking it easier than cutting. If necessary, pita bread was taken out of storage, slightly pissed water. Within 5-10 minutes, he turned into a ready-made fresh bread to the table. Typically, a thin pita traditionally produced for centuries in the home. In my family, thin pita bread baked paternal grandmother. Helped her in this difficult process, the whole family. Baked pita thin usually on Saturday or Sunday. Baked pita margin was calculated for about a week for the entire extended family, many relatives, friends, guests, and sometimes to the neighbors. Grandma usually sifted whole lot of flour on their own. Was prepared for mixing water. On a large, clean, wooden table stood in the big bowl for mixing. For each family member was assigned certain responsibilities. My aunt and sister were doing and got a great batch dough. Then the dough balls were made smaller and were laid neatly on a specially prepared surface with sifted white flour in the air. Laying the balls with a clean cloth to dust settled on the future procurement of delicious thin pita. Pita is baked in the bakery, which consisted of a small stone room, tonir on the floor (Tandoor oven, the ancient Armenian, to barbecue, bread, pita bread and more), small benches, wooden tables with short legs, round table top for rolling dough. Early in the morning, Grandpa bonfire in tonir, and within hours the fire was supported by an additional portion of the wood. By noon, from the raging fire wood, leaving only the coals were heated and intense heat in tonir. Women preparing everything needed for baking pita bread. Tables for rolling out dough, rolling pin, sieve the flour, shape dough, aprons, scarves on her head for hair. Children in the baking process took an active part. Balls of dough placed on a small dressing and bring your children to women, bake delicious and fresh bread. The whole weekend was devoted to the process of baking. The aroma of fresh pita bread, baked in the hot tonir spread everywhere in the district. In the evening a wonderful roller coaster of a thin bread grew in height, delighting the senses of smell and sight. The finished product wrapped in a large cloth made of cotton, specially designed for storage of pita, and then put everything into a large bread bowl. During the day, time to cool down after a pita hot tonir and it was placed on deposit already cooled down. According to the tradition of our family immediately after the first few baked pita bread, the whole family gathered to taste Grandma's pita. Tasting pita was one of the best moments of my childhood. On a large platter laid out cottage cheese made from sheep's milk with addition of fresh meadow greens, or home. Huge sweet red onion, lots of fresh herbs, vegetables and delicious black tea with lemon was required for the process of tasting. All wrapped in a delicious supplement thin bread and a huge roll of pita bread, cheese, green onions and fresh fruit was supplied to each guest Grandma's house bakery. Try Grandma's house pita agreed set of relatives and neighbors. All who have tried fresh bread and tender cheese made from sheep's milk, too, by the way my grandmother's cooking, be sure to tell her thanks for the yummy bread. Thank people for their warm and fresh bread was the best payment for her work. We do not sell bread, but simply gave the people. Grateful relatives or neighbors to give back something delicious from their families, such as cheese or fresh herbs, chocolates, tea, a good grade.Some of the guests brought with them expensive Armenian brandy (cognac). Well, that's another story ))))). The tradition of baking home, without yeast, small Armenian lavash in each family was his family and was carrying a piece of history and tradition to the next younger generation. My grandmother is long gone from us. and I'm one of those kids in our family who are bright and vivid memories of everything that was connected with the process of baking pita bread at home. In 2006, I visited Armenia for. Today's young generation in my family had long been baked pita bread at home. Plain bread is purchased from the store on a daily basis in many families. Pita in Armenia from home technologies have long been transformed into a semi-automated or fully produced product. Still love the pita all the families in Armenia and around the world, many consumers. Ancient tonir, cold and waiting for the fire, thin dough and warm caring hands ..... 

************">************  Who will keep the ancient tradition of baking a wonderful, subtle and delicious with no yeast pita bread in the modern age? Requirements for a favorite product increases, the geography of a traditional thin pita enormous. Is it possible to produce industrially product has a long tradition of manufacturing at home and not lose as a product? To convey to consumers the best. What else fits the traditional Armenian lavash? This product is a noble part of the menu of many restaurants and cafes. Thin pita bread is a very simple product, and thus is suitable for cooking, not only at home, but also for the manufacture of many culinary delights, both at home and in restaurants, cafes and bars. Rightful place on the table a professional chef pita already won! Good luck and enjoy your meal! Quality of service to you and delicious pita bread, dear readers and professionals! Regards. October 3, 2011. Especially for Publishers "Le Corsaire" city of Kiev. For publication of bakery and Confectionary. Author: Armen Lavrentyevich / Armen at 6:14 Lavrent'evich