Basic Scrambled Eggs on Yoghurt Flatbreads

Preparation 00:10
Cook Time 00:10
Total Time 0:20
Serves 2     adjust servings

 

Ingredients

YOGHURT FLATBREAD

  • 1 cup natural or Greek yoghurt
  • 1 cup self raising flour
  • extra flour for dusting

SCRAMBLED EGGS

  • 2 eggs
  • 2 tbsp cream

Instructions

 YOGHURT FLATBREAD

In a bowl combine the yoghurt and flour until mostly mixed together.

Dust the bench lightly with the extra flour and tip mixture out onto bench.

Knead for about 5 minutes or until the dough comes together.  It will start out quite crumbly with bits all over the bench, but as you knead it, pick those extra bits up and after about 5 minutes it will come together to form a smooth dough.

Break off small balls and roll out flat with a flour dusted rolling pin.

Place a dry fry pan (no oil) over med-high heat and shake off any excess flour, then place a bread into the fry pan.  After about a minute it will start to bubble up just slightly, flip over and cook for about the same time on the other side.

Use a dry tea towel or cloth, to wipe out any flour from the fry pan between breads as this will start to burn.


SCRAMBLED EGGS

In a bowl lightly whisk the eggs and cream with a fork.

Heat a fry pan to medium heat and pour in egg mixture.

Use a rubber spatula to continuously move the eggs around as they are cooking.  Remove from heat just before they are fully cooked as they will continue to keep cooking.


Serve eggs over flatbread and season with salt and pepper.

Recipe Notes

 For a dairy free version just omit the cream in the eggs and serve on regular toast.

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