Thin Armenian pita bread in the oven

A great alternative to bread is Armenian lavash, which consists exclusively of flour and water. Of course, the original is baked in special ovens, but something very similar can happen even in a conventional oven.
The advantage of this method against frying in a pan is the much larger size of pita bread, which will be more convenient to use in the future for cooking rolls with various fillings, shawarma, etc.
Cooking time 6 large pita bread, the size of a sheet of baking sheet, less than an hour. Therefore, I recommend taking this recipe into service.

Ingredients:

• a) flour - 360 g,
• b) small salt - 4 g,
• c) vegetable oil - 20 g,
• d) very hot water - 200 ml.

Cooking pita bread in the oven:

1. Saturate the flour with oxygen by passing it through a sieve. To salt.
2. Add water and vegetable oil to the recess.
3. In order not to burn yourself, first stir the mixture with a spoon, and then continue kneading by hand. Form a ball.
4. Put it in a bag and give it a rest.
5. After 20 minutes roll 6 identical balls from the dough.
6. A little grease the hands and work surface with vegetable oil. Roll each piece as thin as possible and use a rolling pin to transfer it to a baking sheet (you do not need to lubricate it).
7. The temperature of the oven is 220 degrees. Korzh will begin to inflate there and blush on thinner places. It takes about 3 minutes (no need to flip cakes).
8. Remove the pita bread from the baking sheet and be sure to spray water from the spray bottle, cover with a bag, and then with a towel. After some time, the hard cake will become soft and supple.
All baked pita bread moistened with water and stacked on top of each other, lay under a towel and softened. Now they can be rolled up, spread with curd cheese, sprinkled with herbs and enjoy a wonderful taste.
It is possible that pita bread prepared with a similar recipe will appeal to you more than in the original. Awesome taste! Bon Appetit!