Turkish Egg Flatbread | BeefEater BBQ Recipe
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- 140g wholemeal flour
- 140g plain flour
- 1 tsp Maldon salt
- 2 tbsp olive oil
- 180ml hot water
- x4 eggs (Burford brown eggs in the video)
- 20g butter
- 2 tbsp harissa
- 2 tbsp Greek yoghurt
- x1 red chilli - thinly sliced
- x4 wild garlic leaves
- Freshly ground black pepper
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- Mix all top ingredients (both flours, salt, oil and hot water) to make the flatbreadÂ
- Sprinkle with chilli and drizzle with olive oil.
- Dough, flatten out into very thin round chapattis. Char the flatbreads on a dry cast iron griddle until slightly puffed and blistered on both sides.
- Melt the butter in a non-stick pan and fry the eggs, seasoning with salt and pepper.
- To serve, top the flatbreads with Harissa, yogurt and the fried eggs. Wilt the wild garlic leaves in the hot egg pan then place 1 leaf on each egg.
