Even khachapuri from lavash can be prepared with different fillings. For example, here is such a juicy and tender version with tomatoes and cilantro. I tell you how to do everything correctly so that you don't have to waste time on the dough.
Ingredients
Step-by-step cooking recipe
Finely chop the tomatoes and drain the excess juice.
Chop the cilantro, grate the suluguni and mix the filling.
Grease a frying pan with oil and lay out one sheet of pita bread so that the edges hang down.
Cut the second sheet into pieces. Whisk kefir with egg.
Put some pieces on the pita bread, the filling, the pieces again, and pour in the egg mixture.
Put the filling, the pieces and the egg mixture again.
Turn up the edges of the lower lavash.
Fry khachapuri on low heat under the lid until ruddy, gently turn over and fry on the other side.
