Lavash with sprats

8 servings
1 hour 30 min

How to make pita bread with sprats? Prepare all the necessary ingredients. Mayonnaise can be replaced with yogurt with a teaspoon of mustard. Adjust the amount of garlic according to your tastes and preferences. You can add more of it, or do without it altogether.

Wash and clean the carrots. Boil it until ready. Depending on the size and variety of carrots, it may take from 10 to 15 minutes. Readiness is easy to check by puncturing carrots with a knife. If the knife easily enters the carrot, then it means that it has boiled. If not, leave her to cook again.

Cool the boiled carrots and rub over a coarse grater.

Peel the bulb onions and cut into small cubes. If you do not like the harsh taste of onions, then you can pour boiling water on it for a minute, and then drain the water. This will help make the taste of the onion softer.

Boil the eggs hard-boiled in salted water. This is necessary so that the shell does not crack during cooking. Cook the eggs for 10-12 minutes after the water has boiled. So the yolk and protein will fully combine, and the eggs will be easier to grate. Hold the boiled eggs for 10-15 minutes in cold water so that they are better cleaned.

Rub the boiled eggs on a coarse grater.

Open the sprat jar and drain the oil. If this is not done, then the filling will be too liquid and too fatty.

Open the sprays with a fork. If desired, you can leave the fish intact.

Peel the garlic from the husks, pass through the press and put to the mayonnaise. Stir. The refueling is ready.

Flush the rice to clean water. Transfer it to a small saucepan or saucepan, fill with clean water in a ratio of 1: 1. 5 (approximately 110 ml of water will be needed for 70 grams of rice). Bring to a boil, add some salt and boil over a low heat until tender.

Spread one pita bean sheet on the working surface, grease with half of the dressing.

Place a strip of onions on the edge of the pita, place sprats nearby, then rice, followed by eggs and carrots. Put the layers of filling close to each other.

Cover the pita bread with the filling with the second pita bread leaf, press lightly with your hand. Grease the top pita bean with the second half of the dressing.

Very carefully roll the pita bread into a roll. Do not push hard so that the filling does not leak out.

Wrap the finished roll in cling film and put in the refrigerator for half an hour or more.

After half an hour, the roll can be served on the table. It is better to cut such a roll, so the snack looks more beautiful and appetizing. Enjoy your meal!