Turkish eggs on bean flour flatbread
Ingredients (serves 2):
200 g Greek-style yoghurt
2 garlic clove
1 tsp sea salt
4 tbsp olive oil
1 tsp chili flakes
For the flatbread:
1/2 package dry yeast
75 g bean flour
175 g wheat flour
150 ml warm water
1 tbsp sea salt
2 tbsp olive oil
In a bowl mix the warm water with the dry yeast until smooth. Let rest for 5 minutes.
Knead in both flours, salt and olive oil until a soft and elastic dough forms. The dough will be a little sticky at first, but after about 10 minutes it will become shapeable. Cover with a tea towel and let rest for approx. 1 hour until it has doubled in size.
Heat the oven to 220°C.
Divide the dough into two balls then flatten each into a disc with the palm of your hand. On a lightly floured surface, roll each disc into an oval shape. Place on a backing tray lined with backing parchment and bake for 10 to 15 minutes until golden. Take out of the oven and let cool off a little.
In the meantime, poach the eggs. Bring a pan of water to a simmer and add a drop of vinegar. Don’t add any salt as this may break up the egg white. Stir the water to create a gentle whirlpool to help the egg white wrap around the yolk. Reduce the heat, so the egg isn’t trough around. Crack the eggs onto a saucer and slowly tip the egg into the center. Cook for 3-4 minutes or until the white is set.
Lift the egg out with a slotted spoon and drain it on kitchen paper. Repeat with the remaining eggs, one at a time.
Chop the garlic and add one clove to the yoghurt. Season with salt and pepper to taste. Roughly chop the dill.
Heat the oil in a saucepan and add the cayenne pepper and remaining garlic. Turn the heat off and set aside.
Place the flatbread on two plates. Spread on the yogurt and place the poached eggs on top. Spoon over the cayenne oil and scatter the dill on top.