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Make the Dough:
In a large mixing bowl, combine the yogurt, warm water, vegetable oil, and salt. Stir in the baking powder and gradually add the flour, mixing until a soft, smooth dough forms.
Knead for about 5–7 minutes until elastic. Cover and let rest for 15–20 minutes.
Divide and Roll:
Divide the dough into equal pieces (6–8 portions). Roll each one into a thin circle or oval on a floured surface.
Cook the Flatbreads:
Heat a dry skillet or nonstick pan over medium heat. Cook each flatbread for 1–2 minutes per side until golden and puffed, brushing with melted butter as they come off the pan. Set aside.
Prepare the Egg Topping:
In a saucepan, bring 500 ml of water to a simmer. In a bowl, beat the eggs. Slowly whisk in a few tablespoons of the hot water to temper the eggs.
Then slowly pour the tempered eggs back into the simmering water, stirring constantly. Cook gently until slightly thickened (do not scramble). Remove from heat and stir in the soft butter and chopped dill.
Serve:
Pour the warm egg-dill mixture over the freshly made flatbreads. Serve immediately while warm and buttery.
Serving and Storage Tips:
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