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Yoghurt flatbreads with ham and egg salad
Yoghurt flatbreads with ham and egg salad
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Budget-friendly dinner: Homemade yoghurt flatbreads with ham, eggs, and sweet chilli sauce.
Ingredients:
  • 200g plain Greek-style yoghurt
  • 82.50 ml fresh coriander leaves
  • 21.00 gm lemon juice
  • 112.50 gm self-raising flour, plus extra, for dusting
  • 3.00 gm baking powder
  • Pinch of sea salt flakes
  • 41.20 gm milk
  • 36.40 gm extra virgin olive oil
  • 1 red onion, cut into thin wedges
  • 200g shaved ham
  • 80g mixed salad leaves
  • 1 Lebanese cucumber, peeled into ribbons
  • 8 hard-boiled eggs, quartered
  • 90.75 gm sweet chilli sauce
Instructions:
  • In a bowl, combine half of the yoghurt with finely chopped coriander and lemon juice. Season with salt and pepper, stir well to mix, and chill until ready to serve.
  • In a large bowl, combine flour, baking powder, and sea salt, then make a well in the center. Pour in the remaining yogurt and enough milk to create a soft dough. Transfer the dough onto a lightly floured surface, knead for 1 minute until smooth, then divide it into 4 equal pieces. Roll out each piece with a rolling pin into a 2mm-thick, 16cm round, and brush with oil.
  • Heat a greased chargrill pan over high heat. Grill the rounds individually for 1 to 2 minutes on each side until golden, slightly charred, and fully cooked. Place them on a plate and cover to keep warm. Grill the onion for 2 minutes on each side until beginning to char, then transfer to a heatproof bowl. Grill the ham for 5 minutes, turning occasionally, until charred. Add salad leaves, cucumber, and the rest of the coriander to the onion and toss to combine.
  • - Place warm flatbreads on a plate and top them with a fresh salad mixture, ham slices, and boiled eggs. Add dollops of seasoned yogurt on top. Serve with a generous drizzle of chili sauce.

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