Yoghurt flatbreads with crispy eggs
Ingredients
- ¼ tsp fine salt
- 100g/3½oz self-raising flour, plus extra for dusting
- 100g/3½oz full-fat Greek-style yoghurt
- ½ tbsp vegetable oil
- 1 tbsp toasted sesame oil
- 2 free-range eggs
- 40g/1½oz unsalted butter
- 1 tbsp dark soy sauce
- 100g/3½oz kimchi, roughly chopped, to serve
- 2 small spring onions, thinly sliced, to serve
- toasted sesame seeds, to serve (optional)
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