Recipe: Za’atar Feta and Egg Flatbread
Save time making pizza with this instant oven-roasted 2 ingredient flatbread
Quicker, easier, and thinner than traditional pizza, this 2 ingredient flatbread dough can be made instantly with flour and yogurt, requires no rising time, and produces a lovely crunchy crust.
What does yogurt do to dough?
Combined with flour, yoghurt produces a hydrating effect, keeping the flatbread dough bouncy and elastic. Once oven-baked it also helps for form a nice crispy golden base.
Pre-cook the base before adding Toppings
To avoid a soggy bottom it’s best to cook the flatbread base for 10 minutes and allow it to crisp up nicely before adding wet toppings such as sauces and cheese. Once returned to the oven the flatbread pizza only needs another 5 minutes or so to heat up and combine topping ingredients.
Toppings
Topping options are endless (like this Lamb Yoghurt Flatbread recipe) however this combination of salty feta cheese, herby za’atar, sundried tomatoes, fresh lemon, coriander and a creamy egg is not only simple but a flavour bomb promised to satisfy.
Za’atar Feta and Egg Flatbread
Ingredients
Flatbread
- 180 g self-raising flour or 180g plain flour + 1.5 tsp baking powder
- 160 g yoghurt
- Good pinch sea salt
- 1/2 tsp garlic powder
Topping
- 2 heaped Tbsp cream cheese
- 1 tsp za’atar
- 50 g feta cheese chopped into small cubes or crumbled
- 2 – 3 sundried tomato pieces cut into chunks
- 1 egg
- 1 spring onion sliced
- Small squeeze of lemon juice
- Coriander leaves olive oil and crushed chilli flakes for garnish
Instructions
- Preheat oven to 200°C
- Place flour, yoghurt, salt and garlic powder in a bowl and knead into a smooth ball of dough. Be careful not to over-knead otherwise dough will become too sticky to roll out. Also note: Yoghurt consistency changes with each brand so if the dough is too wet, add a little more flour to make it nice and firm. If the dough is too dry, add a little more yoghurt.
- Roll dough out as thin as possible without tearing. Transfer to a baking tray and drizzle with olive oil.
- Bake for 10 - 12 minutes or until golden brown. Remove from the oven and spread flatbread evenly with cream cheese. Scatter over za’atar, feta and chopped sundried tomatoes. Crack egg into the middle, scatter with sliced spring onion, season flatbread, including egg with sea salt flakes and return to the oven for 5 - 7 minutes or until white of the egg is set.
- Remove flatbread from the oven and finish with a squeeze of lemon. Drizzle again with olive oil and scatter with chopped coriander leaves and a little crushed chilli flakes.
Swiss Version here: Zaatar Feta und Ei Fladenbrot
If you like this recipe you may also like this Lamb Yoghurt Flatbread
