Lavash with Egg Filling
by Editorial Staff
A simple and tasty dish with a minimum of ingredients – thin lavash with egg filling. Such a “sandwich” of pita bread with a filling becomes slightly stringy and has an elastic texture. A quick, uncomplicated, and very interesting recipe – worth a try!
Cook: 10 mins
Servings: 2
Ingredients
- Thin lavash – 100 g (4 sheets)
- Egg – 1 pc.
- Butter – 20 g
- Salt – 1/2 teaspoon
Directions
- We cut the lavash to the dia of the bottom of the pan using a knife or kitchen scissors. You should get 4 identical circles. Break the egg into a small bowl and shake lightly with a whisk or fork.
Pour about 200 ml of water into a separate deep plate and add salt. We mix. - In a frying pan, melt half the butter (about 10 g). We connect two of the four circles of lavash together and put them in a bowl of salted water for a couple of seconds – this will help the sheets of lavash stick well. Put the pita bread in a skillet with heated butter and fry over medium heat for about 30 seconds.
- Then turn over the pita bread and pour about 1 tablespoon. a spoon of salted water and gently distribute with a spoon or a cooking brush. Pour half the egg mixture onto the pita bread and also gently distribute using a culinary brush or spoon.
- Fry for about 30 more seconds and turn over again. Pour about 1 tablespoon on the pita bread again. a spoonful of salted water. Turn the pita bread over and fry for about 30 more seconds.
- Gently fold the pita bread, in half and transfer to a plate.
- In the same way, the remaining stuffed pita bread is fried.
Bon Appetit!
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