Lavash Flatbread with Cottage Cheese and Tomatoes

I have never met such use of thin lavash before, and you know – it’s brilliant! Simple manipulations, a minimum of ingredients – and before you is a wonderful, fragrant, mega-appetizing tortilla stuffed with cottage cheese and tomatoes. This stuffed pita bread is a great breakfast for the whole family!

Cook: 20 mins

Servings: 4

Ingredients

Thin lavash – 160 g (1 pcs.)
Cottage cheese – 130 g
Tomato – 130 g (1 pcs.)
Eggs – 3 pcs.
Milk – 40 ml
Fresh parsley – 3-4 sprigs
Salt to taste
Ground black pepper – to taste
Vegetable oil (for frying) – 30 ml (2 tablespoons)

Directions

Prepare foods on the list. You can safely experiment with the filling of pita bread, replacing cottage cheese and tomatoes with cheese, ham, sausage, mushrooms or other products to your taste.
Cut a sheet of pita bread into several pieces, then fold them on top of each other, roll into a tight roll and cut into strips about 1 cm wide.
Combine eggs, milk, salt and black pepper in a deep bowl.
Whisk the egg mixture with a fork.
Rinse the parsley, dry and chop finely with a knife.
Add the parsley to the egg mixture and stir.
Transfer the strips of pita bread to a bowl, cover with the egg mixture and stir well.
Now prepare the filling. To do this, wash the tomato and remove the stalk. Cut the tomato into small cubes and drain off the juice.
Combine curd and chopped tomato in a separate bowl.
Stir the curd and tomato mass.
Heat vegetable oil in a small pan (18-20 cm) over medium-low heat. Place half of the sliced pita bread in the egg on the bottom of the pan.
Put the curd-tomato filling on top.
Put the rest of the pita bread with the egg on top, covering the filling with it. Press down lightly on the surface of the cake, giving it a neat shape.
Cover and cook over medium-low heat for about 3 minutes on each side, until golden brown.
Unusual pita bread with cottage cheese and tomatoes is ready.
Cut the tortilla into portions and serve.

Bon Appetit!

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