Yoghurt flatbreads with crispy eggs
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
These genius yoghurt flatbreads take just moments to make and are so worth it. Top with soy-butter eggs for a speedy breakfast, lunch or dinner.
Ingredients
For the flatbreads
- ¼ tsp fine salt
- 100g/3½oz self-raising flour, plus extra for dusting
- 100g/3½oz full-fat Greek-style yoghurt
- ½ tbsp vegetable oil
For the soy-butter eggs
- 1 tbsp toasted sesame oil
- 2 free-range eggs
- 40g/1½oz unsalted butter
- 1 tbsp dark soy sauce
- 100g/3½oz kimchi, roughly chopped, to serve
- 2 small spring onions, thinly sliced, to serve
toasted sesame seeds, to serve (optional)
Method
To make the flatbreads, stir the salt into the flour in a large bowl. Add the yoghurt and vegetable oil. Use a fork to mix and then use your hands to bring everything together into a smooth dough.
Divide the dough in half. Roll out the dough pieces on a floured surface into two flatbreads that are approximately two thirds the size of a large dinner plate.
Heat a large, non-stick frying pan over a medium–high heat. Cook the flatbreads in the dry pan for 3–4 minutes on each side until puffed and golden. Set aside.
To make the eggs, wipe any excess flour from the pan and increase the heat to high. Add the sesame oil and, once it is shimmering, crack the eggs into the pan. Baste the egg whites with the oil, using a metal spoon, to ensure the eggs cook through quickly without overcooking the yolk. The eggs are done when they have crispy, dark golden edges.
Remove the pan from the heat and add the butter. Swish the pan around to help the butter melt around the eggs. Add the soy sauce and swish again so the melted butter, soy sauce and sesame oil make a loose sauce.
To serve, carefully place an egg on top of each flatbread. Spoon over the butter from the pan and sprinkle over the kimchi, spring onions and sesame seeds, if using.
