Turkish · Brunch
Cheese and Egg Flatbread
A round of yufka-style flatbread dough is rolled thin, filled with a mix of beaten egg and crumbled Turkish white cheese, folded, and griddled in butter until the crust blisters and the egg sets soft inside. Served warm with fresh parsley scattered on top.
$3
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
452Calories
35.2gProtein
17.9gFat
43.8gCarbs
1.3gSugar
2gFiber
1042mgSodium
281mgChol
10.3gSat Fat
240mgPotassium
520mgCalcium
2.8mgIron
0.9mcgVitamin B12
2.1mgVitamin C
vegetarian
protein-rich
herb-salt
all-time-classics
weekend-brunch
vegetarian
Instructions
1
Prep
In a mixing bowl, combine flour, salt, olive oil and warm water; bring together into a soft dough.
2
Knead
Turn the dough onto a lightly floured counter and knead by hand for 5 minutes until smooth and elastic.
3
Rest
Cover the dough with a damp cloth and let it rest at room temperature for 20 minutes.
4
Build
Whisk the egg, crumbled feta and parsley together in a small bowl until just combined.
5
Roll
On a floured counter, roll the rested dough into a thin 10-inch round, thin enough to see shadows through it.
6
Fill
Spread the egg-feta mixture over one half of the round, leaving a bare border, then fold and press edges to seal.
7
Griddle
Melt the butter in a wide skillet over medium heat; slide in the flatbread and cook 3 to 4 minutes per side until golden-blistered and egg sets firm when pressed.
8
Plate
Transfer to a board, brush with remaining butter, cut into wedges and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/2 cup190g all-purpose flour
- 14 oz394g feta cheese
- 22 large eggs
- 6 tbsp90ml warm water
- 2 tsp2 tsp olive oil
- 2 tbsp28g butter
- 2 tbsp2 tbsp parsley
- 2 pinch2 pinch salt
