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Serve fresh and warm, topped with the egg mixture.
Leftover flatbreads can be wrapped in foil and refrigerated for up to 2 days.
Reheat in a skillet or warm oven before serving. Prepare the egg topping fresh for best texture.
Variations:
Add crumbled feta or shredded cheese to the dough for extra richness.
Mix chopped spinach or scallions into the egg topping for added flavor and texture.
Swap dill for parsley or mint if preferred.
FAQ:
Q: Can I use Greek yogurt instead of plain?
A: Yes, but you may need to add a little extra water since Greek yogurt is thicker.
Q: Can the flatbreads be baked instead of cooked in a pan?
A: Yes, bake at 400°F (200°C) on a preheated tray for 5–7 minutes per side until golden.
Q: Is the egg topping similar to scrambled eggs?
A: No, it’s more like a thin, buttery egg sauce—light and pourable, not firm.
Q: Can I make the dough ahead of time?
A: Yes! You can refrigerate the dough for up to 24 hours. Let it sit at room temperature for 30 minutes before rolling and cooking.
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