Bakery products

Shoti Lavash

Ingredients for Shot Pita

  1. Wheat flour 500 grams for dough and 3 tablespoons for baking sheets and rolling
  2. Purified water 300 milliliters for dough and 50 milliliters for spraying
  3. Granular dry yeast 2 teaspoons
  4. Salt 2 teaspoons
  5. Sugar 1 teaspoon
  6. Vegetable oil 3 tablespoons
  7. Sesame at will and taste
  8. Poppy according to desire and taste
  • Main ingredients Flour, Sugar
  • Portion10-12
  • World Cuisine


Kitchen scale, Measuring cup (for water), Tablespoon, Teaspoon, Table fork, Stove, Stewpan, Fine mesh strainer, Deep bowl, Kitchen towel, Oven, Metal spatula or kitchen knife, Rolling pin, Spray gun, Non-stick baking tray - 2 pieces, Kitchen gloves, Metal grill, Kitchen spatula, Large flat plate

Cooking Shota Lavash:

Step 1: prepare the dough.

Shot-lavash dough is easy to prepare, just like regular bread. First of all, pour the required amount of purified water into a small stewpan, put it on medium heat and heat the liquid up to 38-40 degrees Celsius. It should not be hot, only slightly warm, so as not to get burned. After the water is heated, pour it into a small bowl. Pour granulated sugar, dry granular yeast there, mix everything with a tablespoon until smooth and put in a warm place on 15-20 minutes.

Step 2: prepare the dough.

After the required time has passed, sift the wheat flour into a deep bowl, add salt, vegetable oil and risen dough, that is, diluted yeast, to it. With clean hands, knead elastic, non-sticky dough from these products, cover it with a kitchen towel and let stand warm 1-2 hours.

Step 3: form Shoti Lavash.

After a few hours, when the semi-finished flour is infused and increases in size by about 2.5-3 times, turn on and preheat the oven up to 230 degrees Celsius. After that, sprinkle non-stick baking sheets, as well as a countertop, with a thin layer of wheat flour and spread the dough on it. We roll it with a sausage and divide it with a metal kitchen spatula or a sharp knife into 10-12 equal parts.

Then, using a rolling pin, we roll them in turn in the form of a rectangle or sickle the size of 20 by 8 centimeters. It is desirable that the thickness of each raw Shoti-pita does not exceed two centimeters.

Then spread on prepared baking sheets 5-6 layers of dough. Using a spray gun, spray them with ordinary running water, pierce in several places with a table fork or make incisions crosswise, sprinkle with sesame or poppy seeds to taste and proceed to the next step.

Step 4: bake Shoti-lavash.

Now send the Shoti Lavash to the preheated oven on 8-10 minutes. During this time, the bread will brown and reach full readiness. As soon as this happens, we put on kitchen gloves in our hands, remove the baking sheets from the oven and rearrange them on the countertop.
Using a kitchen spatula, we transfer pita bread to a metal wire rack and allow them to cool slightly or completely to room temperature.

Step 5: serve Shoti Lavash.

Shoti-lavash is served warm or at room temperature. It is completely laid out on a large flat plate and served with dishes of meat, poultry, fish, game, as well as hot or sweet and sour sauces. Enjoy it!
Enjoy your meal!

Recipe Tips:

- for sprinkling, you can use both white and black sesame;

- very often rolled dough is sprayed not with water, but with vegetable oil;

- sometimes baking sheets are covered with sheets of baking paper or greased with any fat;

- An excellent substitute for dry yeast - natural fresh.