These Boiled Egg and Spring Onion Flatbreads are a savory, fluffy, and nutritious option for any meal of the day. The batter, made with kefir or yogurt, spring onions, and boiled eggs, creates a soft yet hearty flatbread that pairs beautifully with the cool, garlicky cucumber-dill yogurt sauce. Quick to prepare and full of protein, these flatbreads are great for breakfast, lunch, or dinner and can be served with a variety of toppings!
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
For the Flatbreads:
- 4 boiled eggs, chopped
- 75g (¾ cup) spring onion, finely chopped
- 1 raw egg
- 1 teaspoon baking powder
- Salt, to taste
- Black pepper, to taste
- 300ml (1 ¼ cups) kefir or thick yogurt
- 200g (1 ½ cups) flour
- Olive oil, for frying
For the Yogurt Sauce:
- 1 cucumber, grated
- 3-4 tablespoons thick yogurt
- 1-2 garlic cloves, finely grated
- Fresh dill, finely chopped
Directions
Step 1: Boil the Eggs
- Place 4 eggs in a pot of boiling water and cook for 10 minutes.
- Drain, cool under cold running water, peel, and chop into small cubes.
Step 2: Prepare the Batter
- In a large bowl, combine chopped spring onion, raw egg, salt, baking powder, and black pepper.
- Add kefir (or yogurt) and mix well.
- Gradually add the flour, mixing until a smooth batter forms.
- If the batter is too thick, add another egg to adjust the consistency.
Step 3: Cook the Flatbreads
- Heat olive oil in a non-stick pan over low heat.
- Pour a portion of batter into the pan and flatten it slightly into a flatbread shape.
- Cover and cook until golden brown, flipping halfway through.
- Repeat with remaining batter.
Step 4: Prepare the Yogurt Sauce
- In a bowl, combine grated cucumber, chopped dill, thick yogurt, and finely grated garlic.
- Mix well until smooth and creamy.
Step 5: Serve
- Serve the warm flatbreads with a generous dollop of yogurt sauce.
- Garnish with extra dill or a drizzle of olive oil if desired.
Serving Suggestions
- Pair with a fresh salad for a complete meal.
- Serve alongside a warm bowl of soup for a hearty lunch.
- Top with smoked salmon or avocado slices for added flavor.
Cooking Tips
- Use a non-stick pan for even cooking.
- If the batter feels too thick, add more yogurt or a little milk.
- Cook over low heat to prevent burning and ensure even cooking.
- Let the flatbreads rest for a minute before serving for a better texture.
Nutritional Benefits
- Eggs: High in protein, vitamins, and healthy fats.
- Spring Onions: Rich in antioxidants and fiber.
- Kefir/Yogurt: A probiotic powerhouse, great for digestion.
- Cucumber: Hydrating and packed with vitamins.
Dietary Information
- Vegetarian: Yes
- Gluten-Free: No (Use gluten-free flour as an alternative)
- Dairy-Free: No (Use dairy-free yogurt)
Nutritional Facts (Per Serving, Approx. 4 Servings)
- Calories: 280 kcal
- Carbohydrates: 34g
- Protein: 12g
- Fat: 10g
- Fiber: 3g
- Sugar: 3g
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month in a sealed bag.
- Reheating Tip: Warm in a pan over low heat for 2 minutes per side.
Why You’ll Love This Recipe
- Soft, flavorful, and packed with protein.
- Easy to make with simple ingredients.
- Perfect for meal prep—store and reheat anytime.
- Pairs with a variety of toppings and sauces.
Conclusion
These Boiled Egg and Spring Onion Flatbreads offer the perfect blend of savory richness and refreshing creaminess. The combination of soft, golden flatbreads and cool yogurt sauce creates a balanced and satisfying meal that’s perfect for any occasion. Try it today for a delicious, protein-packed dish that’s both comforting and nutritious!
Frequently Asked Questions
- Can I use regular yogurt instead of kefir? Yes! Just make sure it’s thick yogurt for the best consistency.
- Can I make these flatbreads gluten-free? Yes! Use gluten-free all-purpose flour.
- What can I use instead of spring onions? Try chives, green onions, or parsley for a different flavor.
- Can I add cheese to the batter? Absolutely! Grated cheese will add extra richness.
- How do I keep them crispy? Serve immediately or reheat in a dry pan over medium heat.
- Can I use whole wheat flour? Yes, but the texture will be denser.
- Can I bake these instead of frying? Yes, bake at 180°C (350°F) for 12-15 minutes.
- Can I add more vegetables? Yes! Spinach, zucchini, or bell peppers work well.
- What’s the best oil for frying? Olive oil or butter both work great.
- Can I make the yogurt sauce ahead of time? Yes! Store it in the fridge for up to 2 days.