Go to all recipes
Breakfast flatbreads

Breakfast flatbreads


This colourful weekend brunch dish makes the most of yogurt, using it in the easy flatbreads and in the savoury topping too

  • Feeds 4 Feeds 4
  • Ready in 25 minutes

Each serving contains

  • Energy
    2671kj 639kcal
  • Fat
    High 50%
  • Saturates
    High 52%
  • Sugar
    Low 8%
  • Salt
    Med 27%

% of adult’s reference intake | Carbohydrates per serving : 56g

Bring Co-op to your front door

Big Bag Option


  • 275g Co-op plain flour, plus extra for dusting
  • ½ tsp baking powder
  • 250g Co-op 0% fat Greek style natural yogurt
  • 2 tbsp Co-op olive oil
  • 4 Co-op British free range eggs
  • 2 tbsp chilli sauce
  • 2 avocados, thinly sliced
  • ¼ red onion, finely chopped
  • 10 cherry tomatoes, halved
  • 100g Co-op Greek Feta cheese
  • 2 tbsp coriander, roughly chopped
  • Lime wedges, to serve


  1. Mix the flour and baking powder in a large bowl
  2. Make a well in the centre then stir in 175g of the yogurt and half the olive oil, using a fork
  3. Once a dough starts to form, shape into a ball with your hands
  4. Knead for 5 mins on a floured surface until the dough is smooth and elastic
  5. Put back in the bowl, cover and set aside for 10 mins
  6. Divide the dough into 4 equal balls, dust the work surface with flour again, then roll each one out to a thickness of about 5mm
  7. Heat a griddle pan to medium and cook the flatbreads, in batches, for 1-2 mins on each side, until charred, then keep them warm
  8. Heat the rest of the olive oil in a nonstick frying pan and cook the eggs for 2-3 mins, or until they’re cooked to your liking
  9. Mix the remaining yogurt with the chilli sauce, then spread a little over each flatbread
  10. Arrange some avocado on top, then scatter over the onion and tomato, and crumble over the Feta
  11. Top with an egg each and some coriander, then serve with the lime wedges on the side

Explore more recipes