Flatbread with Poached Egg

2 Instructions

1. 1

   In a bowl, mix together the flour, sugar, and salt.

2. 2

   Add the warmed milk with activated yeast, Greek yogurt, and olive oil to the dry ingredients.

3. 3

   Mix with a spatula and then knead by hand until a dough forms.

4. 4

   Let the dough ferment for 30 minutes until it doubles in size.

5. 5

   Once fermented, divide the dough into balls weighing 80-90 grams each.

6. 6

   Let the dough balls rest for another 20 minutes.

7. 7

   In a pot, bring water to a boil and add salt and vinegar for poaching the eggs.

8. 8

   Poach the eggs in the boiling water for 1-2 minutes, then remove with a slotted spoon to drain excess water.

9. 9

   On a floured surface, flatten each dough ball into a mini pizza shape.

10. 10

    Fry the flatbreads in hot oil until golden brown on both sides.

11. 11

    Serve the flatbread topped with poached eggs, hummus, salsa macha, and a green salad dressed with yellow lemon and salt.