Flatbreads with Eggs Brunch Style

• self-raising flour↗110g g

  plus extra for dusting

• atta or regular whole-grain flour↗110g g
• rapeseed oil↗3 tbsp tbsp

  plus extra for bowl and frying

• butter↗small knob of

  melted

• olive oil↗1 tbsp tbsp
• cherry tomatoes↗12

  halved

• large eggs↗4
• grated cheddar25g g
• double cream↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Sift the flours and 1 tsp salt into a large bowl. Add 1 tbsp oil and 150 ml warm water. Knead a soft but not overly sticky dough (you may need up to 175 ml water). If the dough is too wet, add a little more flour. If it’s too dry, add water.

2. 2

   Turn the dough onto a flour‑dusted surface and knead for 4–5 minutes, or until smooth. Place the dough in an oiled bowl, cover and let rest for 30 minutes.

3. 3

   Place the dough on a flour‑dusted surface. Divide into six balls and roll each into a thin circle 18–20 cm in diameter using a rolling pin. Optionally, split each again into twelve balls for smaller flatbreads.

4. 4

   Heat a heavy skillet with oil and cook one flatbread over high heat for 1–2 minutes per side until golden and puffed. Transfer to a plate and butter. Repeat with the remaining dough.

5. 5

   Meanwhile, for the eggs, heat oil in a small non‑stick pan and quickly sauté the cherry tomatoes until just softened. Season. Crack the eggs into the pan, add cheese and cream, cover and cook for 2 minutes. Remove the lid and cook until the whites set, then serve straight from the pan with the flatbreads, ensuring the pan has cooled slightly.