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Lavash is a universal material for snack dishes on the festive and everyday table. Today we present to you 6 recipes for pita bread snacks that will be appropriate on any day and for any occasion.

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Yoka, Armenian lavash snack

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We will need:

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Lavash portioned (diameter 20 cm) - 2 pcs.

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Chicken eggs - 2 pcs.

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Grated cheese - 2 handfuls

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Butter - 2 tbsp. l.

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Black pepper to taste

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Preparation:

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Of course, for one lavash you need one egg and one handful of cheese, in the photo I have a serving of two, so I wrote it down for two people! Lavash -20 cm in diameter.

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1. Take pita bread, crack a small egg into the center and spread it with a fork to the edges (it will help seal the edges when frying!).

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2. Add grated cheese to taste, a little black pepper, salt if you used unsalted cheese, and fold it into a triangle. Heat a spoonful of butter in a frying pan and place the triangle, seam side down.

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Fry until golden, turn over, fry again and serve immediately!

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But it’s also quite tasty when cooled down; you can take this snack to work or on the road, and serve it hot to a schoolchild for breakfast.

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Hot lavash snack

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This is a very simple recipe for making a hot pita bread snack. What’s remarkable is that this dish cooks very quickly. Great snack for beer, or other drinks. And children will really like this delicacy.

To prepare we will need:
Armenian lavash (thin) – 1 sheet
Crab sticks – 1 package
Soft processed cheese – 1 package (200 g)
Chicken egg – 3-4 pcs.
Garlic – 3-4 cloves
Dill – 1 bunch
Wheat flour – 1-3 tablespoons
Sunflower oil - for frying
Salt - to taste

Preparation:
Chop the crab sticks very finely.
Grate the garlic cloves on a fine grater.
Grate the cheese and mix it with garlic.
Chop the dill very finely.
Cut the pita bread into 4 equal-sized pieces.
Spread cheese and garlic onto a layer of lavash, sprinkle with parsley, and crab sticks on top. And cover with a second sheet of pita bread. Coat the second sheet as indicated above. Next, cover the third sheet with the fourth sheet of pita bread.
Using a very sharp knife, cut the resulting multilayer layer into portions.
Add flour and salt (you can use black pepper) to the chicken eggs and mix. It should be a liquid dough. Lightly beat the mixture.
Dip each piece of lavash into the batter and fry in vegetable oil until golden brown.

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Ruddy lavash rolls with cheese

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Ingredients:

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pita
any greens to taste (dill, parsley, cilantro, green onions, lettuce, spinach, etc.)
feta cheese
vegetable oil

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Cooking method:

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Finely chop the greens, squeeze with your hands, mix with crumbled cheese in proportions to your taste. Cut the pita bread into rectangles of approximately 10 by 7 cm, place 2 tablespoons on each. stuffed with greens and cheese, roll into envelopes (like spring rolls), place in a frying pan with a small amount of heated oil, fry until browned on both sides. These pita rolls with cheese can be served hot, warm or cold.

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You can diversify or slightly change the taste of the rolls by making the filling from other products or adding any meat or sausage products, tomatoes, etc. to the specified products. Try it!

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Hot lavash snack

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Ingredients:

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Thin lavash - 6 pieces
By-products - 200 grams each (chicken gizzards and hearts)
Hard cheese - 150 grams
Egg - 2 pieces
Greens - 1 To taste (onion, dill)
Salt, pepper - 1 To taste
Vegetable oil - 1 To taste (for frying)

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Preparation:

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1. Boil the offal, do not forget to rinse them thoroughly first. Then we send them to the blender.

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2. Chop the greens (onion and dill) with a knife and add to the chopped giblets.

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3. Grate the cheese on a fine grater and add it to the rest of the mixed products. We also send egg yolks there. Pepper it all, be sure to add salt and mix well.

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4. Divide the pita bread into equal triangles. Place the filling in the center of the pita bread and carefully wrap it in the form of an envelope. Lubricate the ends with egg white so that they stick well to each other.

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5. Fry the “envelopes” in a frying pan with vegetable oil. Place the finished snack on napkins to remove excess fat.

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Snack in lavash

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It's quick and easy to make, but I assure you, you won't be able to resist the addition. One sheet of flatbread is enough for one or two people.
I took a little different from the standard lavash, which is sold in large layers, but a round one in a package. It's called "Italian Flatbread". It is softer, a little thicker and, in my opinion, tastier. The taste and softness are reminiscent of the lavash that is used to make rolls at McDonald's.

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You will need:
Italian flatbread (Pita)
Cherry tomatoes
Smoked brisket (can substitute bacon or sausage)
Masdam or Russian cheese (any other can be used)
Butter
Cream cheese
Green onion

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Preparation:
We spread the pita bread for our future snack and grease it completely on the inside with cream cheese. And then we put the products only on half of the cake. First, meat (in our case, slices of brisket cut into strips) and tomatoes (cut into slices), then cheese and chopped green onions on top.

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We fold the cake in half (in half), that is, covering the part on which the main ingredients lie.
We cut our semicircle in half. Firstly, it’s much more convenient to take and fry, and it’s also easier to cut the soft flatbread.

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Heat the frying pan over medium heat (so that the flatbread does not burn and the cheese has time to melt), add a small piece of butter so that the frying pan is not dry and our appetizer in the pita bread is browned. Fry for 1-2 minutes on both sides, turning over with a spatula.

Voila! It's simple! But very tasty!! Crispy flatbread, stretchy cheese, sour tomato, fragrant onion will give the brisket a special taste!

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Video recipe "Pita bread baskets"

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Bon appetit!

Yoka from pita bread is simply a brilliant cheese and omelet snack that can be eaten at any time of the day. Yoka is exactly the kind of snack that can cause real addiction! Because it’s very easy to prepare and always turns out delicious! This kind of breakfast never gets boring, and even more so: you’ll want to eat this snack for lunch and dinner too! Don't believe me? Try it!

Ingredients:

• thin Armenian lavash - 1 piece;
• one egg;
• a couple of tablespoons of milk;
• 50 grams of any hard cheese;
• salt/pepper to taste;
• butter for frying;
• If desired, you can add sausages, sausages, ham.

Yoka is an Armenian snack made from lavash. Step by step recipe

1. Beat the egg with salt and milk, add finely grated cheese. Slice sausage or ham if desired. Mix everything. You can also add greenery, it will be very tasty.
2. Grease the pan with butter. Place either half of the pita bread, or, if the pita bread is large, divide it into two parts and cut out a circle, shaped a little larger than the frying pan (including the sides).
3. Make sure the fire is small.
4. So, back to the pita bread: place it in the pan so that the edges extend slightly beyond the sides.
5. If the pita bread is dense, you can sprinkle it with a little water.
6. Pour in the egg mixture and, if possible, fold the edges of the pita bread nicely. But I’ll say right away - this doesn’t always work out, so you can accept it and be happy with what happened))).
7. Fry the pita bread until golden brown on both sides (over medium heat). If the fire is too high, the pita bread will simply burn, and the filling will remain raw inside.

Yoka is a kind of omelette in pita bread. But is it really so delicious that you crunch it on both cheeks? Oh, and I forgot to say: cook the second portion of food right away, you may have to repeat it!

Still wondering what to cook for breakfast other than banal scrambled eggs? Then especially for you - a recipe for a Caucasian dish with the funny name “yoka”. A snack of pita bread with egg and cheese is being prepared. It turns out to be a kind of crispy envelope, inside of which a cheese omelet is fried. In addition to the three main components, you can add any other goodies that you can find in the refrigerator to yoku: sausage, boiled or smoked meat, ham, vegetables, herbs, etc.

You can cook yoku in two ways, so that the egg inside is completely fried or remains soft-boiled, that is, a little liquid. In the latter case, a kind of sauce is obtained that makes the dish juicier; the yolk slowly spreads and envelops the filling hidden under the crispy shell. In the recipe with a photo, I will describe in detail how to prepare yoku in both ways, and you can choose for yourself what tastes best to you.

Ingredients

• thin pita bread 1 sheet
• chicken egg 2 pcs.
• hard cheese, suluguni or mozzarella 50 g
• vegetable oil 0.5 tbsp. l.
• butter 30 g
• salt 1-2 chips.
• sausage or ham (optional) 50 g
• greens optional 10 g

How to cook Abkhazian yoku

1. First, I prepare the filling: I cut the sausage into small cubes, grate the cheese on a coarse grater, and finely chop the herbs.
2. 
   I cut the lavash sheet into 2 equal parts - you get two servings.
3. 
   Heat a frying pan over medium heat, pour vegetable oil into it and add a piece of butter. I lightly moisten the pita bread with my hand dipped in water. It should be a little damp, but not too wet or it will tear when you turn it over. Carefully place it in the pan and immediately beat in the egg and add a pinch of salt. If you have very salty sausage or ham, you can omit the salt.
4. 
   I add a little sausage. I generously sprinkle with grated cheese and finely chopped herbs.
5. 
   I lift the edges of the pita bread and wrap them inside.
6. 
   The result is a kind of envelope with stuffing inside. Fry over medium heat for 2 minutes, then turn over to the other side and cook for the same amount of time.
7. 
   If you want the yolk to remain liquid, you can stop cooking and immediately remove from heat. If you prefer the egg to be completely cooked, then after turning, reduce the heat to low, cover the pan with a lid and fry for about 4 minutes. I cooked it the first way.

That's all - delicious crispy lavash envelopes with melted cheese, sausage and egg are ready. Yoka should be served hot; it can be supplemented with vegetables or salad. Have a delicious breakfast and bon appetit!

On a note

Cook not on maximum, but on medium heat, otherwise the pita bread will burn and the filling inside will not have time to cook.

Recipe Abkhazian eka:

Before preparing a dish, you should prepare all the ingredients in advance. Since the whole process of preparing the eka will take place very quickly, they must first be washed and cut. Grate the cheese, wash and chop the herbs, chop the ham or vegetables if you decide to add additional ingredients to the recipe. At the same time, place a frying pan on the stove to preheat it.

Take the pita bread or part of the pita bread (if it is too large), lightly moisten it with water (no longer than 2-3 seconds under the tap).

Place a piece of butter in a hot frying pan, and when it melts, place moistened pita bread on the frying pan. All actions must be performed carefully so that the pita bread does not tear. Fry on both sides for 1 minute, then reduce the heat to low flame.

When both sides of the pita bread are fried, place the grated cheese in a heap in the middle, immediately forming a small depression in the center. It will be needed so that the egg beaten at the next stage does not spread over the pita bread.

Break the egg into the cavity, salt it, and then immediately wrap the pita bread with a “corner”, bending the edges.

Fry the food on both sides for 3-4 minutes until deep golden brown, turning with a spatula. During this time, the egg white should curl, but the yolk should remain liquid.

Eka is served on the table immediately! Hot, bursting with heat, until the melted, delicious cheese filling “came to its senses.”

Sprinkle the tree with fresh herbs, make a cut in the center... If a sunny stream from the yolk appears on the plate, you did everything right! All that's left to do is enjoy a wonderful breakfast! Eka in Abkhazian style is ready!