The recipe for snack pita bread with potatoes is another interpretation; in fact, you can add any ingredients to pita bread and you will get something new every time.
First you need to prepare the ingredients for filling the pita bread. Potatoes are peeled and boiled until full readiness. Then it is grated on a coarse grater.
At the same time, the second filling is being prepared - mushrooms.
They are washed, cut into small cubes, the onion is also chopped and fried in a frying pan in sunflower oil. During cooking, be sure to salt and pepper the mushrooms and potatoes so that the final dish has the full range of full flavor.
The next step will be preparing the minced meat. It needs to be combined with chopped onions and grated carrots.
All components are fried in sunflower oil until half cooked.
When all the filling is ready, you need to move on to forming a lavash roll. Take one pita bread and cut it into two parts. Place potatoes on the top, grated on a coarse grater in a thin layer. Here you need to add salt, pepper and chopped garlic.
Mushrooms are placed on top.
If the family prefers pickled cucumbers, then they can be added to this layer in sliced form, replacing fried mushrooms. This will give the dish a certain zest.
When the layers are laid out, carefully roll the pita bread into a roll and place it on a baking sheet or in special form for baking.
In a separate bowl, mix 1 egg and sour cream with a whisk. Fill the laid out lavash sour cream sauce and place the pan in an oven preheated to 220 degrees.
Since all the products were brought to readiness during their preparation, baking in the oven will take 10-15 minutes. The readiness of the dish can be seen by the beautiful golden crust, which will appear on the surface of the pita bread.
The finished pita bread is taken out of the oven and cut into portions. The dish is very filling, so a pita bread up to 5 centimeters wide is enough for one person.
It is better to eat the prepared dish warm, perhaps with or.
On a Sunday or holiday during Lent, I highly recommend preparing this Lenten dish from lavash with potatoes in the form of a roll. It is prepared extremely simply, quickly and turns out very tasty, beautiful and appetizing. You can serve the roll as follows: independent dish or as a snack, even cold, it does not lose its appeal. Lavash with potatoes can go perfectly with any fresh or salted vegetables.
Ingredients:
- 2 thin pita bread
- 2 onions
- 5 - 6 potatoes
- 3 tbsp vegetable oil
- salt, pepper, seasonings
- greenery
- olives
Cooking method
Set the peeled potatoes to cook until done. During this time, peel the onion, cut it into thin half rings and sauté for vegetable oil. It should not be cooked for a long time, only until it becomes transparent, so that it retains its softness and juiciness. Then mash the potatoes, maybe not even until they become a homogeneous puree, but so that they can be evenly distributed over the pita bread. Add the onion to it along with the juice that formed in the frying pan, finely chopped greens, salt, pepper and mix. We spread the potatoes and onions in an even, thin layer on the pita bread, retreating from the far edge and carefully wrap the roll. If you serve it as cold snack, then just let it soak a little. If you do hot snack or the main dish, then place it on a baking sheet and bake for 15 minutes in an oven well preheated to 190 C. Bon appetit.
- Package Armenian lavash– at least 2 large sheets,
- Soft Adyghe cheese – 500 g,
- Mashed potatoes – 1 cup,
- Salt,
- Garlic (to taste and at the discretion of the hostess),
- Butter for greasing the mold.
For liquid filling:
- Raw eggs - 3 pieces,
- Ryazhenka, kefir or sour cream - 350 ml,
- Pepper and spices - to taste.
Cooking process:
Prepare ingredients for savory pie.
Grind the Adyghe cheese by crumbling it with your hands or grating it on a coarse grater. Mix the mashed potatoes and cheese mixture well and add salt to taste. If desired, you can add garlic crushed through a press and chopped herbs.
Beat the eggs and fermented baked milk with a fork or whisk until homogeneous mass, add some freshly ground pepper. Pour half of the filling into another cup.
Tear half of one sheet of lavash into pieces with your hands and place in one cup with the filling.
Mix the pieces of dough, trying to dip each one.
Prepare a baking dish for baking a pie in the oven or a multicooker bowl. Grease the bottom of the mold with oil, lay out the first sheet of thin pita bread, the edges of which should hang slightly over the edges. A few pieces of soaked dough in the filling are placed on the bottom.
Then a thick layer of cheese and potatoes is added.
Next you need to lay out the remaining soaked pieces.
Cover the filling with half a sheet of pita bread that has not been torn. Fill with some of the filling that was set aside.
Fold the remaining edges of the pita bread over the top layer. After all the layers are ready, you need to press the cake a little with your hands so that the cake becomes less airy. From egg filling it will still rise, and if it is not pressed down, it will flake when cutting.
Pour the remaining filling over the top of the pie.
The oven should be preheated to 180 degrees, the cake is baked depending on the shape and size from 30 minutes to beautiful golden brown crust.
Cooking a pie with cheese and potatoes in a Panasonic multicooker is not as fast as in the oven, but to be honest, I like multicooker baking better in taste. It is not recommended to use light lavash for cooking; it is advisable if it is crispy, then ready dish it will look more beautiful. In a Panasonic multicooker with a power of 670 W, such baked goods will take 90 minutes to cook; the temperature is not set manually, it is an automatic mode. First, set the cooking time to 65 minutes on the “baking” program, then add another 25 minutes without opening the lid. Afterwards, let the lavash pie stand in the multicooker for a while with the lid open.
Then remove using a steaming container and tip the cake onto a tray. Cool on a wooden surface or wire rack.
You can serve with cheese either hot or cold, with vegetable salad, or just with chopped fresh vegetables, and as an additive to chicken or meat broth. It also tastes great with sweet coffee for breakfast!
Bon appetit and good recipes Anyuta wishes.
My household loves rolls in pita bread with various fillings. The simplest and most delicious filling for such rolls it is crushed potatoes and sausages. This time I baked delicious lavash rolls stuffed with potatoes and sausage in the oven until golden brown. Hence the name “hot”. This is a simple, tasty and nutritious dish You can do it yourself by reading my step-by-step recipe with photos.
We will need:
- sausages – 10 pcs.;
- potatoes – 500 gr;
- sour cream – 50 ml;
- egg – 1 pc.;
- white sesame – 2 tsp;
- black sesame – 2 tsp;
- salt - to taste;
- butter – 100 g;
- thin pita bread – 2 pcs.
How to make lavash rolls stuffed with potatoes and sausage
We start cooking by boiling the potatoes for the filling. The potatoes need to be peeled and boiled as for.
Then, water from boiled potatoes drain completely and add to the saucepan butter and, while the potatoes are hot, carefully mash them with a potato masher.
As a result, you get this kind of crush - dense and homogeneous in consistency. Set aside the potatoes to cool until they are barely warm.
While the potatoes are cooling, we can cut the pita bread into square segments the size as in the photo. I got five such squares from one large pita bread.
For this dish I prepared sausages in natural casing and we will not cleanse them. But if you have sausages in cellophane, then you must clean them.
Fry white and black sesame seeds in a dry frying pan for 5-7 minutes over high heat, stirring constantly with a spatula.
Mix the chicken egg with sour cream and salt. This We will grease the rolls with this mixture before baking.
When all the ingredients are ready, we can start forming the rolls. Place a thin layer of crushed potatoes on a square of pita bread so that the edges of the pita bread are free from the filling.
Place the sausage closer to the top edge, as in the photo.
Fold the edges of the pita bread over the sausage and gently roll it with your hands.
This is how you get a roll with potatoes and sausage in pita bread - neatly rolled, shaped like a cigar.
Line a baking tray with baking paper, place the filled rolls and, using a pastry brush, brush them with a mixture of egg and sour cream.
Sprinkle toasted sesame seeds on top and place the baking sheet in a preheated oven over high heat for ten minutes.
Since we used ready-made products for the filling, this time is just enough for the dish to brown a little.
Appetizing hearty and very tasty hot with sausage and crushed potatoes in pita bread served piping hot with fresh herbs or canned vegetables.
And this is what the dish looks like in cross section. The photo shows that the crushed potatoes are not too dry, and the sausage remains appetizing and juicy.
Prepare this dish yourself and see that the simplest stuffed ones can be very tasty? Prepare simply and eat with pleasure!
Lavash with mashed potatoes and nettle - tasty and quite filling spring snack. In addition, this dish is lean, because it contains no animal products. The main ingredient is tender mashed potatoes prepared with vegetable broth. Young nettle goes well with it, giving the filling a pleasant emerald color and the taste of young cucumbers. Green onions add a spicy flavor to the dish. The filling is “packed” into pita bread, which is then fried until light golden brown in vegetable oil.
Ingredients
- thin rectangular lavash or oval shape– 2 sheets
- potatoes – 400-500 g
- nettle – 100 g
- green onion – 1/2 bunch
- sunflower oil - for frying
- freshly ground black pepper - to taste
- salt - to taste
Preparation
1. Wash the potatoes using a vegetable brush and peel them. Cut each tuber into 2 or 4 pieces depending on size. Place the potatoes in a saucepan and pour cold water so much so that it is 2 fingers above the level of the tubers. Place the pan on the heat, bring the liquid to a boil and cook the potatoes for about 20 minutes.
2. Meanwhile, sort out and rinse the nettles well. Place the greens in a colander and scald with boiling water.
3. Let the water drain, then cut the nettle into thin strips.
4. Wash the onion, dry it and cut it into rings.
5. Next, start preparing the puree. Potato broth(100 ml) pour into a cup, pour the rest of the liquid away. Without letting the potatoes cool, mash them with a wooden pestle or masher. Pour in the broth, add salt and pepper to taste and mix thoroughly. Let the puree cool slightly.
6. Add nettles and green onions. Stir. Divide the filling into 8 parts.
7. Cut each sheet of pita bread into 4 equal parts.
8. Place the filling on the edge of a piece of lavash.
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