Lavash in the kitchen is a kind of magic wand, it is an opportunity to prepare a dish very quickly, literally in 10-15 minutes, which will be tasty, spectacular and inexpensive. I suggest you cook achma from pita bread in a pan. This is a very lazy recipe that does not pretend to be authentic, but is guaranteed to please all lovers of cheese dishes.
How to cook achma from pita bread in a pan

Ingredients:

Lavash – 2 pcs.
Curd – 200 g
Greens – to taste
Hard cheese – 200 g
Egg – 1 pc.
Vegetable oil – 1 tbsp.
Salt – to taste
Black pepper – ground to taste
Cooking:

one.
So, the base product in this recipe is, of course, pita bread. I take a package of thin pita bread, in which there are two large sheets. It is very convenient to use Lebanese pita bread for this dish, if you have it on sale (it is convenient because it has a round shape, you can immediately put it in a pan, and the achma turns out to be even and beautiful).

All other ingredients are filling, that is, varieties of cheeses. The original recipe for achma uses suluguni cheese. If you have such an opportunity, then it will be the most harmonious here.

For my family, I make a filling from different types of cheese in this dish, in this case I used cottage cheese and hard cheese.

Cottage cheese must be mixed with chopped herbs. In order for it to acquire a creamy consistency, you can add 1-2 tablespoons of sour cream or mayonnaise. Greens use the one that you like best (or the one that you currently have in the refrigerator). The curd filling should be salted to taste.
2.
Hard cheese (choose varieties that melt well) must be grated on a coarse grater.

3.
And we will prepare in advance the filling, which will hold together all the layers of the achma. To do this, you just need to break one raw chicken egg into a bowl, salt it, pepper it and shake it a little.

four.
Now let’s prepare the pita bread. We will need three layers of pita bread for achma. Therefore, we need to cut three mugs of pita bread with culinary scissors according to the diameter of the pan. However, do not be afraid that you will have to return to labor lessons. Not at all. I love this recipe also because some negligence is even welcomed here. Right on the frying pan, you can correct an inaccurate layer of pita bread, tuck, bend, etc.

So, we can proceed to the “assembly” of the achma.

First, put a frying pan with vegetable oil on the fire.

We take the first layer of pita bread, moisten it with cold water (you can do it right under the tap!) And spread it on a heated frying pan. Why does it need to be wetted? The answer is simple: so that the bottom layer does not dry out and does not burn while we put the whole future pie on the pan.

On the bottom layer of pita bread lay out the curd mass with herbs. It will not spread well, feel free to help yourself with your hands, remember that all great chefs said that the dish loves human hands, not electronic gadgets.

We cover the cottage cheese with another circle of pita bread. Top with grated hard cheese. It remains to cover with the last layer of pita bread and pour egg filling. After pouring the egg, you need to slightly twist the pan (the movements are similar to those with which we distribute the dough in the pan when we bake pancakes). It is necessary to ensure that the egg fills all the voids.

Now cover the pan with a lid and fry the achma for about 5 minutes, until the bottom layer is lightly browned.

5.
A delicious meal is ready! Hot melted cheese, spicy cottage cheese and crispy pita bread – it’s incredibly delicious!