This recipe includes a two-ingredient flatbread recipe that you’ll be reaching for time and time again.
Ingredients
1 scant cup Greek yoghurt
1cup self-raising flour
½tsp salt
8 eggs (two per person)
1tbsp tzatziki (for each flatbread)
1tbsp crumbled feta (for each flatbread)
2-3slices fresh tomato (for each flatbread)
2-3leaves fresh mint (for each flatbread)
¼ lemon (for each flatbread)
Instructions
1
In a large mixing bowl place yoghurt, flour and salt. Mix with a spatula to form a rough dough. Turn onto a well floured surface and gently knead. Divide into 8 balls, then roll each out into flatbreads. They will double in thickness when cooked but remain roughly the same width.
2
Place a medium frypan over medium-high heat. Cook flatbreads for 1-2 minutes on each side, til golden and puffed turning once halfway.
3
Repeat until all are cooked.
4
Wipe your pan out (if needed) then add a drizzle of oil and fry the eggs.
5
To serve, place down a flatbread and add a layer of tzatziki, some sliced tomato, feta, mint leaves and a fried egg. Serve with a squeeze of lemon.
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