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Pita bread sandwiches with cheese in a frying pan

Pan-Fried Lavash Pockets with Cheese

Crispy lavash pockets with a savory cheese filling. Simple, tasty sandwiches don't have to start with sliced bread — thin lavash flatbread works beautifully too. Pan-frying it gives you a crunchy crust wrapped around a soft, melty cheese filling.

Anna

Recipe author

Pita bread sandwiches with cheese in a frying pan

Composition / ingredients

Servings:

Lavash thin

200

Hard cheese

150

Eggs

Dill

Vegetable oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 14 g

Fats 29 % 15 g

Carbohydrates 44 % 23 g

288 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 15 min

Step 1:

Gather all the ingredients. Use thin wheat lavash — the kind that folds easily without cracking. Any cheese you like will work. I use fresh dill, but parsley, or a mix of parsley and dill, is just as good. Hard-boil the eggs ahead of time: put them in cold water, bring to a boil, and cook at a gentle boil for about 10 minutes, then cool them in cold water.
Step 2:

Peel the cooled hard-boiled eggs and grate them on the medium holes of a box grater. Grate the cheese on the coarse holes. Rinse the fresh dill under cold running water, dry it, and chop it finely. In a deep bowl, combine the grated eggs, cheese, and chopped dill. Taste, and add a little salt if the cheese isn't very salty.
Step 3:

Lay the lavash sheets out on the counter and cut them into strips. Spoon the filling onto one end of each strip.
Step 4:

Fold the corner over to start a triangle, then keep folding the strip flag-style down its whole length to seal the filling inside.
Step 5:

You'll end up with neat, snug triangles that hold the filling well. You can shape the lavash however you like, though — roll it into tubes, fold it into envelopes, or make triangles.
Step 6:

Set a skillet over medium heat, add vegetable oil (working in batches), and let it warm up. Lay a few pockets in the pan and fry until golden brown on both sides.
Step 7:

Serve the lavash cheese pockets hot or chilled. Made for breakfast, they're a real treat to start the day.

These lavash pockets came out really tasty, with a crispy crust and melted cheese inside. They're great for breakfast or to pack for work or a road trip — they hold the filling securely. My only note is that they turned out a touch dry, probably because of the cheese I chose. To fix that, try a softer cheese in the filling, or stir in a little sour cream or mayo for a creamier texture.