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Za’atar Feta and Egg Flatbread

Instant yoghurt flatbreads are a delicious and fast alternative to class pizza dough. Here za’atar, salty feta and juicy sundried tomatoes set a wonderful base of flavour, topped with a squeeze of lemon, olive oil and fresh fragrant coriander.

  • Author: Flaevor
  • Total Time: 30 Minutes
  • Yield: 1 large flatbread 1x
  • Category: flatbread

Ingredients

Scale

Flatbread

  • 180g self-raising flour (or 180g plain flour + 1.5 tsp baking powder)
  • 160g yoghurt
  • Good pinch sea salt
  • 1/2 tsp garlic powder

Topping

  • 2 heaped Tbsp cream cheese
  • 1 tsp za’atar
  • 50g feta cheese, chopped into small cubes or crumbled
  • 23 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

 

  1. Preheat oven to 200°C
  2. 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.
  3. Roll dough out as thin as possible without tearing. Transfer to a baking tray and drizzle with olive oil.
  4. 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.
  5. 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.

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