Turkish · Brunch
Cheese and Egg Flatbread
A gluten-free flatbread made from chickpea and rice flour dough, baked until blistered, then topped with crumbled feta, shredded mozzarella, and a cracked egg. Baked again until the egg white sets and yolk stays soft, finished with fresh parsley and chili flakes.
$3
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
492Calories
19.8gProtein
28.3gFat
38.2gCarbs
1.8gSugar
5.9gFiber
847mgSodium
372mgChol
11.2gSat Fat
285mgPotassium
382mgCalcium
3.8mgIron
0.9mcgVitamin B12
5mgVitamin C
Goes well with
Crisp Pilsner Lager
local
Turkish Çay (Black Tea)
international
gluten-free
vegetarian
high-fiber
gluten-free
Instructions
1
Prep
Whisk chickpea flour, rice flour, salt, and baking powder together, then stir in olive oil and warm water until a soft dough forms.
2
Rest
Cover the bowl and let the dough sit at room temperature for 20 minutes until hydrated and easier to handle.
3
Bake
Roll dough into a thin oval about 1/4 inch thick on a lightly floured surface, transfer to a baking sheet, and bake at 425°F (220°C) for 8 minutes until lightly blistered.
4
Build
Remove flatbread from oven, scatter feta and mozzarella over top, crack egg into center, and leave yolk whole.
5
Bake
Return to oven and bake at 425°F (220°C) for 6 to 7 minutes until egg white is fully set but yolk jiggles slightly.
6
Plate
Slide flatbread onto a plate, scatter parsley, chili flakes, and black pepper over top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 eggs (200g)
- 2.2 oz60g feta
- 2.2 oz60g mozzarella
- 2/3 cup80g chickpea flour
- 1/2 cup70g rice flour
- 2 tbsp30ml olive oil, plus extra for brushing
- 6 tbsp90ml warm water
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp baking powder
- 2 tsp2 tsp fresh parsley
- 1/2 tsp1/2 tsp chili flakes
- 1/4 tsp1/4 tsp black pepper
