Boiled Egg and Spring Onion Flatbreads with Yogurt Sauce – Page 2

Instructions:

1. Prepare the Flatbreads:

In a mixing bowl, combine the flour, salt, and baking powder. Add the olive oil and mix it in with your hands or a spoon until the mixture resembles coarse crumbs.
Gradually add water, little by little, and knead the dough until it forms a smooth, elastic ball. If the dough is too sticky, add a little more flour; if it’s too dry, add a bit more water.
Cover the dough with a clean kitchen towel and let it rest for about 15-20 minutes.

2. Cook the Flatbreads:

Divide the dough into 4 equal-sized portions and roll each one into a ball.
On a lightly floured surface, roll each ball into a flat, round shape about 6-8 inches in diameter.
Heat a non-stick skillet or griddle over medium-high heat. Place the flatbread onto the hot skillet and cook for 1-2 minutes on each side or until golden brown spots form. You’ll see bubbles forming on the surface—this is a sign that they’re cooking properly.
Repeat with the remaining dough balls, setting each flatbread aside on a plate.

3. Prepare the Yogurt Sauce:

In a small bowl, whisk together the Greek yogurt, lemon juice, garlic powder, and fresh dill (if using). Season with salt and pepper to taste.
Adjust the consistency by adding a little water if you want a thinner sauce, or keep it thicker for a creamier texture.

4. Assemble the Flatbreads:

Spread a generous amount of the yogurt sauce over each flatbread.
Arrange the sliced boiled eggs evenly across the top, and sprinkle with sliced spring onions.
Optionally, drizzle with a bit of extra yogurt sauce and garnish with additional herbs, such as parsley or cilantro, for added freshness.

Tips for Perfect Boiled Egg and Spring Onion Flatbreads:

Customize the Sauce: Add some chili flakes or fresh herbs like mint or parsley to the yogurt sauce for extra flavor.
Make it Gluten-Free: Use a gluten-free flour blend to make the flatbreads suitable for those with gluten sensitivity.
Make Ahead: The flatbreads can be made in advance and stored in an airtight container. You can also prep the yogurt sauce and keep it in the fridge for up to 2-3 days.
Additional Toppings: Feel free to add any extra toppings you like—grilled vegetables, feta cheese, or even a sprinkle of paprika.

Serving Suggestions:

As a Main Course: This dish makes for a filling breakfast or light lunch. Pair it with a side of mixed greens or a simple tomato salad.
As a Snack: Serve smaller portions as a snack or appetizer. Perfect for entertaining or a quick bite.
Meal Prep: You can easily prep these for a busy week. Just store the components separately and assemble when needed.

Final Thoughts:

Boiled Egg and Spring Onion Flatbreads with Yogurt Sauce are a deliciously satisfying and nutritious meal, ideal for any time of the day. Whether you’re craving something comforting or light and fresh, this recipe offers the perfect balance of flavors. It’s quick, easy, and highly customizable, making it a great go-to meal for busy mornings or when you want to impress guests with a homemade dish. Give it a try today and enjoy the perfect combination of warm flatbreads, creamy yogurt sauce, and hearty boiled eggs!

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