Georgian Bread (Lavash/Pita)

Georgian Bread, also called Lavash or Pita, is a delicious aromatic bread with a crisp crust and a soft chewy center. Traditionally it is cooked in a circular brick oven and the raw dough is slapped on the sides of it and allowed to bake. As I am assuming you do not have one of these special ovens in your home kitchen, this is a simple recipe for you to make it at home.

This bread is one of the main cuisine specialties of Georgia, along with Khinkali (Soup Dumplings) and Khatchapuri (Georgian Bread with Cheese and Egg in the middle).

Ingredients:

300 grams Bread Flour (I like Bob’s Red Mill, but anything you have should be fine, even All Purpose if you’re in a pinch).

200 ml Warm Water

5 Grams (1 tsp) Dry Yeast

5 grams (1 tsp) Salt

5 grams (1 tsp) Sugar

Georgian Bread Instructions:

1. In a bowl, mix all the dry ingredients together. Slowly add the water and combine well.

2. Pour dough onto a counter top and start kneading it until it is doughy and tacky. Place back in the bowl and cover with a damp towel for about an hour.

3. After an hour you can stretch the dough into a circle or oval and punch a hole in the middle. You can use your finger or a chopstick…doesn’t really matter.

4. Place dough into a preheated oven at 220°C or 430°F for about 10 minutes. About 5 minutes in, I like to quickly open the oven and spritz the top of the bread with water to help create the crusty brown spots on top.

Notes:

Georgian Bread is best eaten the same day it is made, preferably straight out of the oven. I like to pair it with my Shakshuka since it tastes great with the tomato sauce and egg. If you want a super authentic Georgian recipe to serve this with, you can also make Chakhokhbili, a chicken stew recipe I found in a 1939 old Soviet cookbook.

Georgian Bread (Lavash/Pita)

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Bread

Cuisine Georgian

Servings 1 Bread

Calories

Ingredients

  

• 300 grams Bread Flour
• 200 ml Warm Water
• 1 tsp Salt
• 1 tsp Dry Yeast
• 1 tsp White Sugar

Instructions

 

• In a bowl, mix all the dry ingredients together. Slowly add the water and combine well.
• Pour dough onto a counter top and start kneading it until it is doughy and tacky. Place back in the bowl and cover with a damp towel for about an hour.
• After an hour you can stretch the dough into a circle or oval and punch a hole in the middle. You can use your finger or a chopstick…doesn’t really matter.
• Place dough into a preheated oven at 220°C or 430°F for about 10 minutes. About 5 minutes in, I like to quickly open the oven and spritz the top of the bread with water to help create the crusty brown spots on top.

Notes

Georgian Bread is best eaten the same day it is made, preferably straight out of the oven. I like to pair it with my Shakshuka since it tastes great with the tomato sauce and egg.

Keyword Georgian Bread