BBC Good Food - 04.2020

Shoot director BEN CURTIS

| Food stylist KATY GILHOOLY

| Stylist AMY KINNEAR

68 bbcgoodfood.com APRIL 2020

the pan, add the cheese and cream,

cover and cook for 2 mins. Remove

the lid. Cook until the egg whites

are set, then serve from the pan

with the flatbreads, making sure

the pan has cooled a little first.

PER SERVING349 kcals•fat 21g•saturates 7g•

carbs 27g•sugars 1g• fibre 3g• protein 11g• salt 1.2g

110g self-raisingflour, plus

extra for dusting

110g atta or plain wholemealflour

3 tbsp rapeseed oil, plus extra

for proving and frying

small knob of butter, melted

For the eggs

1 tbsp olive oil

12 cherry tomatoes, halved

4 large eggs

25g grated cheddar

2 tbsp double cream

1 Sift the flours and 1 tsp salt into

a large bowl. Add 1 tbsp of the oil

and 150ml warm water. Bring

together into a soft but not too

sticky dough (you may need up to

175ml water). If it feels too wet, add

some flour. If it’s too dry, add water.

2 Tip onto a floured

surface and knead

for 4-5 mins, or until

smooth. Put the

dough in an oiled

bowl, cover and

leave for 30 mins.

3 Tip onto a floured

surface. Divide into

six balls and roll

each out into a thin,

18-20cm wide circle

using a rolling pin.

(You can divide again

into twelve balls for

smaller flatbreads.)

4 Brush a heavy-

based frying pan

with oil and cook

one flatbread over a high heat for

1-2 mins on each side, or until

golden and starting to puff. Put

on a plate and brush with butter.

Repeat with the rest of the dough.

5 For the eggs, heat the oil in a small

pan and cook the tomatoes briefly to

soften. Season. Crack the eggs into

Flatbreads with

brunch-style eggs

SERVES 6 PREP20 mins plus

30 mins provingCOOK 15 mins

EASYV