Delicious yoghurt flatbreads- 30 minute breakfast recipe
These genius yoghurt flatbreads are incredibly quick and simple to make, taking just moments to bring together with no need for yeast or long proving times. The dough is soft, pliable and easy to work with, making it perfect for rolling out and cooking straight away. Once cooked, the flatbreads turn beautifully golden with a slightly charred exterior and a soft, fluffy interior that makes them ideal for wrapping or topping.
With less than 30 minutes to prepare and just 10 to 20 minutes to cook, they’re a brilliant option when you want something fresh, homemade and satisfying without spending much time in the kitchen. The yoghurt in the dough adds a subtle tang and helps keep the flatbreads tender, while also giving them a light, pillowy texture that works perfectly with both savoury and slightly rich toppings.
To make them even more delicious, they’re topped with soy-butter eggs-soft, silky eggs cooked in a savoury soy-infused butter that adds depth, umami and richness. The combination of warm flatbreads and glossy, flavour-packed eggs makes for a speedy yet comforting meal that works just as well for breakfast as it does for lunch or dinner.
Whether you serve them fresh off the pan or stack them with toppings for a quick wrap-style meal, these flatbreads are versatile, satisfying and endlessly customisable. They’re the kind of recipe you’ll find yourself returning to whenever you need something fast, flavourful and homemade.
¼ teaspoon of fine salt
100g/3½oz self-raising flour + more for dusting
100g/3½oz Greek-style full-fat yoghurt
Half a tablespoon of vegetable oil
1 tbsp toasted sesame oil
Two eggs that are free-range
Unsalted butter, 40g/1½oz
One tablespoon of dark soy sauce
To serve, 100g/3½oz of finely chopped kimchi, two thinly sliced spring onions, and toasted sesame seeds (optional)
To make the flatbreads, start by placing the flour into a large mixing bowl and adding the salt. Stir the salt through the flour thoroughly so it is evenly distributed, which helps ensure the flatbreads are well seasoned throughout and not patchy in flavour. Next, add the yoghurt and vegetable oil to the bowl. The yoghurt is what gives these flatbreads their soft, tender texture and slight tang, while the oil helps bring the dough together and keeps it pliable and easy to work with. Using a fork at first, gently mix everything together, gradually incorporating the wet ingredients into the flour. At this stage, the mixture will look a little shaggy and uneven, which is completely normal.
Once the ingredients begin to come together, switch to using your hands. Bring the dough together by gently kneading it in the bowl, pressing and folding until it forms a smooth, soft ball. It should feel slightly tacky but not overly sticky-if it feels too dry, you can add a tiny splash more yoghurt; if too wet, sprinkle in a little extra flour. Continue working the dough for a minute or two until it becomes elastic, smooth, and uniform in texture. This brief kneading step helps develop structure without making the flatbreads tough. Once ready, the dough should feel soft, supple, and easy to shape, making it perfect for rolling out and cooking straight away in a hot pan.
Divide the dough in half and shape each piece into a ball. Lightly flour a clean surface, then roll each portion out into a flatbread about two-thirds the size of a large dinner plate, aiming for an even thickness so they cook uniformly. Heat a large non-stick frying pan over a medium-high heat until hot. Cook each flatbread in the dry pan for 3-4 minutes on one side, until bubbles begin to form and the underside is golden in places. Flip and cook for another 3-4 minutes on the second side, until puffed, cooked through and lightly charred in spots. Once cooked, remove from the pan and set aside, keeping them warm while you cook the second flatbread.
To make the eggs, first wipe out any excess flour or leftover bits from the pan so it is clean and ready for cooking. Then increase the heat to high and add the sesame oil, allowing it to heat until it becomes hot and starts to shimmer slightly in the pan. Carefully crack the eggs directly into the hot oil, giving them enough space so they don’t run into each other. As soon as they hit the pan, the edges should begin to sizzle and set. Using a metal spoon, gently baste the egg whites by spooning the hot oil over the top of them. This helps the whites cook quickly and evenly while keeping the yolks soft and runny. Continue basting for a minute or so, until the whites are fully set and beginning to turn crisp at the edges. The eggs are ready when the edges are deeply golden and crispy, with a slightly lacy texture, while the yolks remain glossy and soft in the centre. Remove from the pan immediately to prevent overcooking.
After turning off the heat, add the butter straight into the hot pan so it melts gently in the residual warmth. As it begins to melt, swirl or swish the pan carefully to help the butter spread around the eggs, picking up all the caramelised bits and remaining sesame oil left behind from cooking. This creates a rich, glossy base for the sauce without needing any extra heat. Next, pour in the soy sauce and swish the pan again so it combines with the melted butter and sesame oil. The mixture should come together quickly into a loose, savoury sauce that coats the base of the pan and lightly glazes the eggs, adding a deep umami flavour.
Gently place one egg on top of each warm flatbread, letting the runny yolk sit proudly in the centre if you like it soft. Spoon over a little of the buttery soy sauce from the pan, allowing it to soak slightly into the bread for extra flavour. Finish by scattering over the kimchi, finely sliced spring onions, and sesame seeds if you’re using them. Sprinkle them directly into the remaining buttery sauce in the pan first, then lift them out so they are lightly coated before adding on top. This adds crunch, freshness, and a hit of tangy heat that balances the richness of the eggs and butter perfectly.