No time for words today – things are so hectic! But just thought I’d squeeze in a little recipe to share with guys! It’s one of those ones that is perfect any time of the day, even dinner.
(will make 12, more than you need for the recipe but you’ll be happy to have left over bread!)
- 350 g self raising flour
- 1 tsp baking powder
- 350 g plain yoghurt
- pinch of salt
- 1 cup tomato passata
- 1 tsp cumin seeds
- 4 eggs (fried)
- 4 labne balls (about 1 Tbsp per ball)
- chopped herbs or spring onion to garnish (optional)
- To make the flat bread, combine the flour, baking powder, salt and olive yoghurt in a large mixing bow. Start out with a wooden spoon (and some elbow grease!) and mix until ingredients combine, then transfer dough on a lightly floured bench top and use your hands to knead it together for a minute. Cover with a tea towel and set aside for 15 mins.
- Pop a small skillet over medium heat and dry toast the cumin for 30 seconds, or until they become fragrant. Add the tomato passata and a pinch of salt and leave to reduce over low heat for 5 – 10 minutes. Taste for seasoning and adjust if necessary and set aside.
- Divide the dough in half then each half into 6 equal portions (so you have 12 in total). Mould each into a ball and over a lightly floured bench top use a rolling pin to roll out into thin rounds. Place a large heavy based pan over high heat and grill the flat breads for a minute or two on each side. It should have kinda golden brown spots over the surface.
- Fry your eggs to your liking, top each flat bread with tomato/cumin sauce, just as you would a pizza. Lay a fried egg over the top of each and crumble on a labne ball on top of every egg.
- Garnish with herbs or chopped spring onions if you like, or leave plain.