Boiled Egg and Spring Onion Flatbreads with Yogurt Sauce 🥚🧄🥙
Description
These savory, soft flatbreads are packed with the flavor of boiled eggs and fresh spring onions, creating a unique and satisfying dish. The tangy yogurt sauce complements the richness, making this a perfect breakfast, brunch, or light meal. These flatbreads are easy to make, nutritious, and incredibly delicious!
Ingredients
For the Flatbreads:
- 4 boiled eggs, finely chopped
- 75g spring onion, finely chopped
- 1 raw egg (for binding)
- Salt, to taste
- 1 teaspoon baking powder
- Black pepper, to taste
- 300 ml kefir or thick yogurt
- 2 cups all-purpose flour (adjust as needed)
- 1 tablespoon olive oil or melted butter (for cooking)
For the Yogurt Sauce:
- ½ cup Greek yogurt or sour cream
- 1 garlic clove, minced
- 1 tablespoon fresh dill or parsley, chopped
- 1 teaspoon lemon juice
- Salt and black pepper, to taste
Instructions
Step 1: Prepare the Dough
- In a large bowl, mix boiled eggs, spring onions, raw egg, baking powder, salt, and black pepper.
- Gradually add kefir (or thick yogurt) and flour, stirring until a soft dough forms.
- Knead the dough lightly for 2–3 minutes until smooth.
- Cover and let it rest for 10–15 minutes.
Step 2: Shape the Flatbreads
- Divide the dough into small balls (about 6–8 pieces).
- Roll out each piece into a thin, round flatbread (~¼ inch thick).
Step 3: Cook the Flatbreads
- Heat a non-stick skillet or griddle over medium heat and brush with olive oil.
- Cook each flatbread for 2–3 minutes per side, until golden brown and slightly puffed.
Step 4: Make the Yogurt Sauce
- In a bowl, mix Greek yogurt, garlic, fresh herbs, lemon juice, salt, and pepper.
- Stir well and let it sit for 5 minutes to blend flavors.
Step 5: Serve & Enjoy
- Serve the warm flatbreads with yogurt sauce on the side.
- Garnish with extra spring onions or fresh herbs.
Notes & Tips
✅ No kefir? Use buttermilk or Greek yogurt mixed with a little water.
✅ For extra crispiness, cook the flatbreads in ghee or butter.
✅ Add extra flavor! Mix in cheese, chili flakes, or cumin seeds to the dough.
✅ Make-ahead tip: Cook and freeze the flatbreads, then reheat in a pan.
Servings & Nutritional Info
Servings: 6–8 flatbreads
Calories per serving: ~220 kcal
- Protein: ~9g
- Carbs: ~30g
- Fat: ~7g
Health Benefits
🥚 Eggs – High in protein, vitamins B12 & D, and great for muscle health.
🧄 Garlic – Supports immune function and heart health.
🥛 Kefir/Yogurt – Packed with probiotics, good for gut health.
🌿 Spring onions – Rich in antioxidants and vitamin C.
Q&A
Q: Can I use whole wheat flour instead?
A: Yes! Replace up to 50% of the all-purpose flour with whole wheat for a healthier version.
Q: How do I store leftover flatbreads?
A: Store in an airtight container at room temp for 1 day or refrigerate for 3–4 days.
Q: Can I reheat them?
A: Yes! Warm them in a dry pan for 1–2 minutes or in a toaster.
Q: What can I serve these with?
A: They pair well with hummus, avocado spread, or spiced butter.
These Boiled Egg and Spring Onion Flatbreads are a delicious, protein-packed, and easy-to-make dish that you’ll love. Try them and enjoy a new twist on traditional flatbreads! 🥚🥙✨