Actually, this dish is so simple that its name contains the whole recipe. All you need is:
- Several lavash flatbread sheets (hello from Trader Joe’s again!) or thin pitas or large wheat tortillas
- Thinly sliced prosciutto or speck (smoked prosciutto), about 3 slices per lavash
- Fresh mozzarella (ciliegine - cherry size), about 3-4 ciliegine per lavash
- Fresh basil leaves, rolled and thinly sliced, about 2 medium leaves per lavash
- Oil, for frying, 1-2 tsp per lavash
Put a lavash on a counter/table. On one half arrange prosciutto slices, evenly top them with mozzarella, torn into small pieces, and sprinkle with basil. Fold the other half of the lavash over the filling and press lightly to flatten it out.
Heat oil in a wide pan (I prefer a griddle). Put a folded lavash into the pan and fry on both sides, occasionally pressing with a spatula, until the cheese melts and the lavash turns golden brown.
Slice each lavash in 2-3 pieces and serve right away.
Besides being a fast and delectable snack, stuffed lavash makes a great lunch, if served with green salad, appetizer before dinner or party food.
In Italy, stuffed unleavened bread is called piadina, so occasionally I call it this way. Especially when I make it with wheat tortilla that bears the most resemblance to piadina bread.
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