Yoghurt Flatbreads with Sage-Fried Eggs and Lemony Greens - Jessica Elliott Dennison - Another Pantr

Name: Yoghurt Flatbreads with Sage-Fried Eggs and Lemony Greens - Jessica Elliott Dennison - Another Pantr
Ingredients: First, combine the flour and baking powder together in a large bowl to ensure the baking powder is evenly distributed. Stir through the yoghurt and miso or sea salt to make a dough.; Warm a large non-stick frying pan (skillet) over a high heat until it gets really hot and starts to smoke.; Meanwhile, tip the dough onto a lightly-floured work surface. Using your hands, knead the dough for 1–2 minutes or until smooth.; Divide the dough equally into two halves. Using a rolling pin dusted with flour, roll out each piece of dough into a flatbread measuring roughly 18 cm (7 in) in diameter.; Taking great care as the pan will now be incredibly hot, drizzle 1 teaspoon of the oil into the hot pan. Lay a flatbread in the pan and cook for 2 minutes on one side without moving it.; Using tongs, carefully flip the flatbread over and fry on the other side for a further 2 minutes, or until charred at the edges and puffing up in the middle. Transfer to a warm plate.; Reduce the heat to medium, add the remaining teaspoon of oil then repeat with the second flatbread.; Season with plenty of salt and remove from the heat.; In a second pan, warm the remaining 2 tablespoons of oil over a high heat. Add the greens, lemon juice and a pinch of salt to the pan and fry over a high heat for 1 minute, or until wilted.; Place a flatbread on each plate. Divide the wilted lemony greens between the flatbreads and top each with a sage-fried egg. Splash over any sage-infused oil and finish with the lemon zest.

www.anotherpantry.co.uk

A great brunch dish from Jess Dennison's latest book Lazy Baking with simple homemade flatbreads, seasonal greens and eggs.

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Ingredients

First, combine the flour and baking powder together in a large bowl to ensure the baking powder is evenly distributed. Stir through the yoghurt and miso or sea salt to make a dough.
Warm a large non-stick frying pan (skillet) over a high heat until it gets really hot and starts to smoke.
Meanwhile, tip the dough onto a lightly-floured work surface. Using your hands, knead the dough for 1–2 minutes or until smooth.
Divide the dough equally into two halves. Using a rolling pin dusted with flour, roll out each piece of dough into a flatbread measuring roughly 18 cm (7 in) in diameter.
Taking great care as the pan will now be incredibly hot, drizzle 1 teaspoon of the oil into the hot pan. Lay a flatbread in the pan and cook for 2 minutes on one side without moving it.
Using tongs, carefully flip the flatbread over and fry on the other side for a further 2 minutes, or until charred at the edges and puffing up in the middle. Transfer to a warm plate.
Reduce the heat to medium, add the remaining teaspoon of oil then repeat with the second flatbread.
Season with plenty of salt and remove from the heat.
In a second pan, warm the remaining 2 tablespoons of oil over a high heat. Add the greens, lemon juice and a pinch of salt to the pan and fry over a high heat for 1 minute, or until wilted.
Place a flatbread on each plate. Divide the wilted lemony greens between the flatbreads and top each with a sage-fried egg. Splash over any sage-infused oil and finish with the lemon zest.