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Homemade pita bread roll with filling

Homemade Lavash Roll with Filling

The lavash for a party roll can be made right at home! There are tons of lavash-roll recipes. Usually you spread the lavash with cream cheese and layer on the filling. I decided to bake the lavash myself, and for the cream cheese I made a homemade Almette-style soft cheese. Everyone was happy with the result. The Almette recipe is familiar to many, so to save you hunting for it, I'm including it right here. The filling for the roll is entirely up to your taste—it can be anything you like.

Julia

Recipe author

Composition / ingredients

Servings:

Wheat flour

1.3

Salt (a pinch)

Water (hot)

Cottage cheese

125

Butter (room temperature)

Cucumbers (fresh)

Dill

Tomatoes (large)

Pork (store-bought smoked-cooked)

Crab sticks

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 8 g

Fats 26 % 9 g

Carbohydrates 50 % 17 g

184 kcal

GI: 12 / 0 / 88

Cooking method

Step 1:

For the dough, dissolve the salt in the hot water. Sift the flour, make a well, and pour in the water. Working quickly, mix the water into the flour and knead a smooth dough. Don't add all the flour at once—hold back about 2 tablespoons and work it in later if you need it.
Step 2:

The dough should come out soft. Roll it into a ball, cover it, and let it rest for half an hour.
Step 3:

Meanwhile, make the soft cheese. Blend the room-temperature butter, cottage cheese, and chopped cucumber in a blender until smooth. Salt to taste. Your Almette-style soft cheese is ready.
Step 4:

Divide the dough into 4 pieces. Flour your work surface well so the rolled dough won't stick. Roll each piece out very(!) thin. I trimmed each lavash to a plate about the size of my skillet (mine is 9 inches / 22 cm).
Step 5:

Heat the skillet well. Using the rolling pin, carefully transfer the rolled sheet to the skillet, then reduce to medium heat.
Step 6:

Cook the lavash on the dry skillet until dark spots appear, about 1 minute per side. When bubbles form on the flatbread, pierce them so the whole surface sits flush against the pan.
Step 7:

Take the finished lavash off the heat and mist it with water from a spray bottle. Cook the rest of the lavash sheets the same way.
Step 8:

Now start building the roll. Spread a lavash with the soft cheese.
Step 9:

Sprinkle with finely chopped fresh dill.
Step 10:

Then top with finely chopped crab sticks. It's best to keep the filling about 3/4 inch (2 cm) from the edge so nothing squeezes out when you roll it up.
Step 11:

Cover with a second sheet of lavash. Spread it with soft cheese and sprinkle with dill in the same way.
Step 12:

On one half I laid thinly sliced tomato, and on the other, the smoked pork cut into strips. Make the filling however you like—it's all up to your taste.
Step 13:

Then roll it up tightly, wrap it in plastic wrap, and refrigerate for 2 hours so it soaks and softens. I ended up with 2 rolls.
Step 14:

Before serving, cut the roll into individual pieces. Enjoy!