Egg & mango chutney flatbread

Ingredients (2 portions)

• 100 g self-raising flour, plus extra for dusting
• 6 tbsp natural yoghurt
• olive oil
• 4 large eggs
• 2 tbsp non-UPF mango chutney (I like Geeta's)
• 1 fresh red chilli (chopped)

Method

1. In a bowl, mix the flour, a pinch of sea salt, 4 tbsp yoghurt and 1 tbsp olive oil until you have a dough.

2. Tip out onto a clean, floured surface, and stick together with your hands.

3. Split into two, and gently roll out into a flatbread shape.

4. Heat a dash of olive oil in a non-stick pan.

5. At the same time, put a pan of boiling water onto the heat and gently lower in the eggs - time for 5 minutes 30 seconds. Once done empty the pan and fill with cold water. Peel the eggs.

6. Cook flatbreads one at a time in the frying pan until golden brown, turning half way (around 3 mins)

7. Put the flatbreads on plates, dollop natural yogurt and mango chutney, peeled eggs (cut in two) then sprinkle with salt, pepper, olive oil and the chilli and rocket

These flatbreads are so easy to make and you can top them with anything!