Composition / ingredients
Step-by-step cooking
Step 1:
How to make pita bread in a frying pan? Prepare the necessary ingredients for the dish. Eggs for batter may need one or two, depending on the size of the eggs themselves and the volume of the envelopes.
Step 2:
Wash, dry and cut the tomato into small cubes. Small pieces will not tear the pita bread when forming envelopes. Tomatoes are better to choose fleshy, not watery, so that they do not soak the pita bread. If a lot of juice is released during slicing, it needs to be drained.
Step 3:
Grate the cheese on a coarse or medium grater.
Step 4:
Wash, dry and finely chop the greens.
Step 5:
Cut the lavash into rectangles about 15 ×30 cm in size. I had pita bread with one sheet and the size was 75 by 30. It is very convenient to cut it into 5 parts.
Step 6:
For each piece of pita bread, stepping back from the edge, put 1-2 tbsp tomatoes, 1 tbsp grated cheese and 1 tsp chopped greens. Lightly season the filling with salt and pepper. If the cheese is already salty, then it is not necessary to additionally salt the filling.
Step 7:
Bending the edges so that the filling does not fall out, roll the pita bread into an envelope or a triangle.
Step 8:
Form all the other envelopes in the same way.
Step 9:
Prepare the batter. Beat the egg (or eggs) until smooth.
Step 10:
Dip the resulting envelopes into the beaten egg from all sides.
Step 11:
Heat the vegetable oil in a frying pan. Place the prepared envelopes seam down and fry over medium heat for about 3-4 minutes until golden brown. Then turn the envelopes to the other side and also fry until golden brown.
Step 12:
Put ready-made envelopes of pita bread with tomatoes and cheese on a plate and serve hot. Bon appetit!
How to choose the right pita bread? First of all, look at the date of manufacture on the package. Do not take expired pastries. Fresh pita bread should have a pleasant smell. Take a good look so that there are no stains and signs of mold on it.
To check whether the oil has warmed up well enough in the pan, you can do it in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Armenian lavash - 236 kcal/100g
- Lavash - 277 kcal/100g
- Salt - 0 kcal/100g
