Indian · Brunch
Layered Egg Flatbread
A layered Indian flatbread enriched with beaten egg folded into the dough during rolling, then pan-fried in ghee until golden and flaky. Onion, green chili and cilantro are worked into the layers before cooking. Served hot with plain yogurt or pickle alongside a chai breakfast spread.
$2
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
520Calories
18.8gProtein
30.2gFat
43.2gCarbs
2.2gSugar
5.9gFiber
850mgSodium
408mgChol
15.3gSat Fat
280mgPotassium
110mgCalcium
4mgIron
0.8mcgVitamin B12
5mgVitamin C
vegetarian
high-fiber
herb-salt
all-time-classics
weekend-brunch
vegetarian
Instructions
1
Prep
Combine whole-wheat flour, salt and water; knead by hand for 2 minutes until a smooth, stiff dough forms.
2
Rest
Cover the dough with a damp cloth and leave at room temperature for 10 minutes.
3
Build
In a bowl, whisk the beaten eggs with the onion, green chili, cilantro and turmeric until evenly combined.
4
Roll
On a lightly floured surface, roll the dough into a thin 6 inch round using a rolling pin.
5
Layer
Pour the egg mixture over the dough, fold into a triangle to seal the filling, then gently roll out again to 1/4 inch thick.
6
Fry
Heat a griddle over medium heat, add ghee and lay the paratha on it; fry 2 minutes per side, pressing gently with a spatula until golden-brown with crisp spots and the egg is fully set.
7
Plate
Transfer to a plate, cut into wedges and serve hot with plain yogurt on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (100g), beaten
- 1 cup120g whole-wheat flour, plus extra for dusting
- 4 tbsp60ml water, as needed for kneading
- 40g40g onion
- 22 small green chili
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp ground turmeric
- 2 tbsp28g ghee, for cooking
- 4 tbsp60g plain yogurt, to serve
