Hot lavash rolls with tomatoes and cheese

Wash the tomatoes thoroughly and cut into slices. The peel can be removed by first making cross-shaped incisions on the fruits and dousing with boiling water.

Grind greens in any convenient way - in a combine or manually.

Carefully lay out the pita bread, trying to avoid tears in the folds, and evenly distribute the cheese over its surface.

Lay the tomato slices on top of the cheese. Try to keep some distance between the tomato circles, otherwise the finished rolls will turn out to be too “wet” and the crispy crust will quickly soak in excess juice. Tomatoes should be slightly salted and pepper to taste.

It remains to sprinkle the resulting beauty with chopped herbs.

Now you have to roll the roll.

A long roll "sausage" should be cut into several portioned pieces that you can easily place on the surface of the pan.

We send the finished rolls to a preheated pan, at the bottom of which it is recommended to add a little vegetable oil. If you are using non-stick cookware, you can do without it.

Fry the rolls over low heat - so that the cheese is well melted on each level. To get flat pieces with a crispy crust, press the rolls to the bottom of the pan with a suitable lid while frying. Once the bottom half is browned enough, flip the rolls over to the other side.

You can serve fresh tomatoes, herbs or sour cream to the finished dish. However, hot rolls are so tasty and self-sufficient that they do not really need any addition.
Enjoy your meal!