Crispy Cheesy Lava Lavash with Molten Garlic Butter Center
Cheesy Lava Lavash
Golden, crispy flatbread stuffed with a blend of gooey, melted cheeses and fresh herbs.
Nutrition (per serving)
This Cheesy Lava Lavash is the ultimate comfort food hack that turns simple flatbread into a gooey, molten masterpiece. By layering different textures of cheese—stretchy mozzarella and sharp cheddar—inside a delicate sheet of lavash, you create a pocket that rivals any grilled cheese you’ve ever had. It’s crispy on the outside, incredibly soft on the inside, and bursts with savory flavor in every single bite.
The secret to that signature lava effect is a low-and-slow pan-fry in plenty of golden butter. As the lavash crisps up, the cheese core reaches a perfect melting point, mingling with fresh herbs and a hint of garlic. It’s the kind of snack that’s just as fun to make as it is to eat, perfect for sharing with friends during a movie night or as a quick, indulgent lunch when you need a cheesy pick-me-up.
Ingredients
- Lavash bread:4 pieces
- Shredded mozzarella cheese:2 cups
- Shredded sharp cheddar cheese:1 cup
- Unsalted butter:4 tbsp
- Garlic powder:1 tsp
- Fresh parsley, finely chopped:2 tbsp
- Red pepper flakes:½ tsp
Instructions
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In a medium bowl, toss together the shredded mozzarella, cheddar, chopped parsley, garlic powder, and red pepper flakes until well combined.
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Lay one sheet of lavash flat on a clean work surface. If the sheets are very large, you can cut them into rectangles roughly 8x10 inches.
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Place about 3/4 cup of the cheese mixture in the center of the lavash sheet, leaving a wide border on all sides.
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Fold the bottom edge over the cheese, then fold in the sides, and roll up tightly like a burrito to ensure no cheese escapes during cooking.
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Melt the butter in a large non-stick skillet over medium heat.
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Place the lavash rolls seam-side down in the skillet. Cook for 2-3 minutes until the bottom is deep golden brown and crispy.
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Flip carefully and cook for another 2-3 minutes on the other side. The cheese inside should be completely molten.
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Remove from the heat and let rest for one minute before slicing in half. Serve immediately while the cheese is gooey.
Tips & Notes
- If your lavash is a bit dry and cracks when folding, lightly mist it with water or cover it with a damp paper towel for a minute to soften it up.
- Try adding a thin slice of ham or some sautéed spinach inside the roll for extra flavor and texture.
- Keep the heat at medium or medium-low; you want the cheese to melt fully before the thin bread burns.
