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Turkish Egg Flatbread

Prep Time 15 minutes
Cook Time 10 minutes
Servings 2
Calories 466kcal

Ingredients

Turkish Egg Flatbread

  • 1 cup All purpose flour
  • ¼ tsp Salt
  • ½ cup Warm water more as needed
  • 1 TBSP Extra-virgin olive oil for the dough
  • 2 Eggs
  • ¼ tsp Paprika
  • 1 Pinch Salt
  • Black pepper to taste
  • 2 TBSP Greek yogurt
  • 2 TBSP Feta cheese crumbled, optional
  • 2 TBSP Pickled onions
  • 1 TBSP Fresh parsley
  • 1 TBSP Fresh dill

Fruit banana pear papaya kiwi

  • ½ Banana sliced
  • ½ Pear ripe and yielding slightly to gentle pressure, cored and sliced
  • ¼ small Papaya ripe with mostly yellow or orange skin and yielding slightly to touch, peeled, seeded, and sliced
  • 1 Kiwi ripe, peeled, and sliced

Coffee

  • Coffee
  • Your choice of sweetener optional
  • Your choice of creamer optional
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Make the flatbread dough. In a bowl, mix flour and salt. Add warm water and olive oil, then mix into a soft dough. Knead for 1 to 2 minutes and divide into balls.
  • Cook the flatbread. Roll each ball into a thin oval or circle. Heat a pan over medium heat with oil. Cook each flatbread for 1 to 2 minutes per side until golden and puffy. Keep warm.
  • Cook the eggs. Bring a pot of water to a boil. Lower in the eggs. Cook for 6 minutes for soft boiled or 10 for hard. Then remove to an ice bath. Peel before serving.
  • Brew and prepare the coffee to your liking.
  • Top flatbreads with yogurt, pickled onions, egg, and parsley and dill. Serve with fresh fruit and coffee. Enjoy your Turkish style breakfast.

Nutrition

Calories: 466kcal | Carbohydrates: 69g | Protein: 16g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 194mg | Sodium: 597mg | Potassium: 399mg | Fiber: 5g | Sugar: 12g | Vitamin A: 681IU | Vitamin C: 39mg | Calcium: 146mg | Iron: 4mg