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Yoghurt flatbreads with crispy eggs
Fruit and vegetables
2 small
spring onions
, thinly sliced, to serve
Cooking ingredients
¼ tsp fine
salt
100g/3½oz
self-raising flour
, plus extra for dusting
½ tbsp
vegetable oil
1 tbsp toasted
sesame oil
1 tbsp dark
soy sauce
Dairy, eggs and chilled
100g/3½oz full-fat Greek-style
yoghurt
2 free-range
eggs
40g/1½oz unsalted
butter
Other
100g/3½oz
kimchi
, roughly chopped, to serve
Back to recipe
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