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Fast and tasty
Pita bread envelopes in a frying pan

Pan-Fried Lavash Pockets

An original yet simple appetizer! Lavash is a thin flatbread made of flour, salt, and water, and you can turn it into all sorts of interesting, tasty dishes — wraps, rolls, pies, hand pies, and other unusual snacks. Lavash pairs with just about anything, so you can fill these pockets with absolutely whatever you like.

Snezhana

Recipe author

Composition / ingredients

Servings:

Thin lavash

200

Cottage cheese

200

Green onion

100

Sour cream

Salt

Ground black pepper

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 9 g

Fats 23 % 9 g

Carbohydrates 54 % 21 g

201 kcal

GI: 5 / 0 / 95

Cooking method

Cooking time: 20 min

Step 1:

How do you make pan-fried lavash pockets? Gather your ingredients. You can fold the pockets into any shape. The process is simple, but a few rules will keep them looking neat and tasting great. Open the lavash package right before you start so it doesn't dry out. If the lavash does dry out, it can crack at the folds — to prevent that, mist it lightly with water.
Step 2:

You can fill the pockets with anything you like. A filling of cottage cheese and green onion is both tasty and easy. Wash the green onion and pat it dry with paper towels, then chop it finely with a knife or scissors. Use cottage cheese of any fat content you like. Put it in a bowl and add a couple of tablespoons of full-fat sour cream. You can use mayonnaise instead, but sour cream makes for a lighter filling.
Step 3:

Add the prepared green onion to the bowl of cottage cheese. Season with salt and ground black pepper to taste and stir. If you like, add some grated hard cheese to make the filling stretchy and more flavorful.
Step 4:

For neat, even pockets, cut the lavash into squares with scissors rather than a knife. If the lavash seems too dry, brush it with a thin layer of mayonnaise. Spoon the filling into the center, gently fold in the edges of the lavash so it doesn't crack at the folds, and wrap it up like an envelope.
Step 5:

Pour a little vegetable oil into a skillet and heat it. Place the lavash pockets seam-side down so they don't unfold while cooking. Lower the heat to medium.
Step 6:

Once the pockets are golden on one side, flip them and let them brown on the other. Cover the pan with a lid and let the filling steam for a little while — no more than 7 minutes.
Step 7:

Take the cottage-cheese-filled lavash pockets off the heat and serve them as an appetizer, breakfast, or a snack between meals with tea, coffee, or whatever you like. Enjoy!

How do you pick good lavash? First, check the date on the package — don't buy anything past its prime. Fresh lavash should smell pleasant. Look it over carefully for any spots or signs of mold.
Important! For curd dough or filling to turn out well, choosing the right cottage cheese matters. A poor-quality product can ruin the dish, since it directly affects the texture, taste, and final result. It's worth reading up on how to choose cottage cheese for dough or filling.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. For how to gauge frying temperature, pick the best oil for the job, and know which oils to skip altogether, read more here.