Skillet Lavash Pockets with Cheese and Tomatoes
A tasty, simple, and quick hot snack. This skillet lavash with cheese and tomatoes is perfect when you need new ideas for a filling breakfast. These little pockets are fast and easy to make!
Updated : 03 March, 2026
Easy
About 10 min.
Ingredients
360 grams
Thin lavash
3 tablespoon
Vegetable oil
100 grams
Hard cheese
1
Tomato
5 grams
Parsley
5 grams
Dill
to taste
Ground black pepper
to taste
Salt
1 sluoksnis
1
Eggs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make lavash in a skillet? Prepare the needed ingredients. You may need 1-2 eggs for the batter, depending on egg size and the size of the pockets.
Step 2
Pat the tomato dry and cut it into small cubes. Small pieces won’t tear the lavash while shaping. Choose firm, fleshy tomatoes so they won’t soak the lavash. If a lot of juice releases, drain it off.
Step 3
Grate the cheese on a coarse or medium grater.
Step 4
Pat the herbs dry and finely chop them.
Step 5
Cut the lavash into rectangles about 15×30 cm (6×12 in). Mine was one sheet 75×30 cm (30×12 in), which was easy to cut into 5 parts.
Step 6
On each piece of lavash, leaving a small border, add 1-2 tbsp tomatoes, 1 tbsp grated cheese, and 1 tsp chopped herbs. Lightly season with salt and pepper. If the cheese is already salty, you may skip extra salt.
Step 7
Fold the edges so the filling doesn’t fall out, then fold into a pocket/envelope or a triangle.
Step 8
Shape the remaining pockets the same way.
Step 9
Make the batter: beat the egg (or eggs) until smooth.
Step 10
Dip each pocket in the beaten egg on all sides.
Step 11
Heat vegetable oil in a skillet. Place the pockets seam-side down and fry over medium heat for about 3-4 minutes until golden. Flip and fry the other side until golden.
Step 12
Transfer the finished lavash pockets with tomatoes and cheese to a plate and serve hot. Enjoy your meal!
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