Lavash with Egg in a Frying Pan
A simple, fast and delicious breakfast for every day! Pita bread with an egg in a frying pan will appeal to all lovers of morning dishes made in a hurry from simple products. It can be supplemented with anything: cheese, mushrooms, vegetables, sausage, ham, bacon, herbs. It is good for a snack, for breakfast and for dinner.
Servings Prep Time
2 5minutes
Cook Time
30minutes
Servings Prep Time
2 5minutes
Cook Time
30minutes
Ingredients
Instructions
  1. How to make fried pita bread with an egg? Gather all the necessary ingredients. Begin by washing the egg and patting it dry with a napkin. Crack the egg into a bowl and whisk it with a fork.
  2. Using kitchen scissors, cut out circles from the pita bread that match the size of your frying pan, ensuring you have an even number of these pita bread rounds.
  3. In a separate bowl, dissolve some salt in water by stirring until the salt dissolves completely.
  4. Place a frying pan on the stove and heat it. Add a teaspoon of butter to the pan and let it melt.
  5. Briefly dip two pita bread circles entirely into the prepared saltwater mixture for a few seconds. The circles will adhere to each other firmly, which is what we want.
  6. Carefully place the pita bread in the hot-oiled frying pan. Adjust the stove heat to medium and fry one side of the pita bread for about half a minute.
  7. Flip the pita bread to the other side.
  8. Pour a tablespoon of water directly onto the pita bread in the frying pan, using the same water mixture in which the pita bread was soaked. Be cautious not to get burned by the steam!
  9. Brush the pita bread with a portion of the beaten egg mixture using a pastry brush or a tablespoon if you prefer not to dirty the brush.
  10. Carefully flip the pita bread so that the “egg” side is down. Be sure to use a good-quality frying pan to prevent the egg from burning.
  11. Add another tablespoon of water to the pita bread. Be cautious of the hot steam produced by this step.
  12. Flip the pita bread again and fold it in half. Your dish is ready! Serve it while it’s hot. Enjoy!
Recipe Notes

Surprisingly, the key to this dish is to prevent the pita bread from drying out both during and after cooking; it should not turn crispy.
Thanks to the moisture, the pita bread with the egg filling takes on a pleasantly elastic and slightly viscous texture, which I really enjoy. I could indulge in this dish every day.
Since the pita bread is soaked in pre-salted water before cooking, each piece becomes evenly seasoned.
If you prefer, instead of cutting circles to match the inner diameter of the pan, you can simply cut the pita bread sheets into equal-sized squares, eliminating any wastage.
As a last resort, pita bread fried in butter can be stored in the refrigerator until your next breakfast. However, it is best served immediately after cooking.
Enjoy your meal!

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