No more boring breakfast sandwiches: a one-minute recipe for “envelopes”

A fantastic way to transform ordinary Armenian lavash and fridge leftovers into a luxurious morning dish topped with gooey cheese.

Mornings are always precious, so most of us settle for the usual scrambled eggs or dry sandwiches, which quickly become boring. Many make the same mistake: trying to make complicated lavash rolls with mayonnaise, which end up soggy, tearing in the pan, and turning into a shapeless mess. Evgeny Nikiforov, the chef of a popular city cafe, shared a wonderful quick recipe. If you roll lavash into special flaky "envelopes" and fry them correctly, you'll get the perfect breakfast—with a deliciously crispy crust on the outside and a tender, chewy filling on the inside. It takes exactly 5 minutes to prepare, and there's practically no washing up required.

What's the secret to the perfect crunch?

The trick to this quick dish lies in the multi-layer folding technique and the correct temperature. The lavash shouldn't be left to simmer for too long, otherwise it will simply dry out and become rubbery.

Any thin lavash, even slightly dried-out ones, will work for this recipe. When fried under a lid, the heat from the filling will instantly soften it. The butter during frying will create that golden, crispy, flaky texture reminiscent of Caucasian khachapuri.

Step-by-step recipe for "hearty envelopes" (serves 2)

Thin Armenian lavash - 1 piece (large sheet)

Hard or semi-hard cheese (for example, Russian or Suluguni) - 100 grams

Ham, cooked sausage or boiled chicken fillet - 80 grams

Fresh herbs (dill, green onions) - a few sprigs

Grate the cheese on a coarse grater. Cut the sausage or ham into small cubes or thin strips. Finely chop the herbs with a knife.

In a small bowl, combine two eggs and a pinch of salt and pepper. Lightly beat them with a fork until smooth. Stir in the herbs.

Cut a large sheet of lavash with scissors or a knife into two equal rectangles (approximately the size of a standard school notebook).

Place a small amount of sausage in the center of each rectangle and sprinkle a generous amount of cheese on top. Carefully pour half of the egg mixture directly into the lavash filling—the egg will bind everything together and make the filling juicy.

Roll the lavash into a neat, tight envelope or square, tucking all four edges toward the center so that the filling is completely sealed and does not leak out.

For this recipe, forget about vegetable oil—only natural butter will give the dish a noble creamy taste and a beautiful color.

Heat a dry frying pan over medium heat and melt a piece of butter in it.

Place the envelopes in the pan with the seam facing down—this is critically important, as the heat will cause the lavash to set immediately and the bag will not open.

Cover the pan with a lid and fry for about 1.5–2 minutes. The cheese inside should begin to actively melt. Then remove the lid, flip the wrappers over, and fry for about 1 more minute, uncovered, until the crust becomes crispy and crispy.

Transfer the finished envelopes to a plate and serve immediately, while the cheese is still deliciously stretchy. When you cut into them, you'll hear a delightful crunch, and inside you'll find a tender, juicy filling. This dish pairs perfectly with morning coffee or aromatic tea, providing a boost of satiety and a great mood for the entire day.