for 4 person

Chilli oil

3 tbsp	oil
1	red chilli pepper, finely chopped
1	garlic clove, finely chopped
½ bunch	flat-leaf parsley, finely chopped

Dough

300 g	white flour
¼ tsp	baking powder
½ tsp	dry yeast
½ tsp	salt
150 g	plain greek yoghurt
1 dl	full-cream milk
1 tbsp	liquid honey

To cook

	clarified butter
6	fresh egg, cracked one at a time
½ bunch	parsley, leaves torn off
	salt and pepper to taste

How it's done

Chilli oil

Heat the oil, chilli pepper, garlic and parsley in a pan, cover and leave to infuse for approx. 15 mins.

Dough

Mix the flour, baking powder, yeast and salt. Add the yoghurt, milk and honey, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To cook

Divide the dough into 6 portions and shape into balls. On a lightly floured surface, roll the dough into longish flatbreads (each approx. 15 cm in diameter). Heat the clarified butter in a non-stick frying pan. Reduce the heat, cook the flatbreads over a medium heat for approx. 7 mins. per batch, turn, place an egg on top of each flatbread, cover and cook for a further 7 mins., remove. Top with the chilli oil and parsley, season and serve immediately.

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