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Yoghurt flatbreads with crispy eggs
Rachel Phipps · bbc.co.uk · 2024 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
100g
Water
—
Hydration
—
Salt
1.5%
Yeast
—
Oil
20.4%
Sauce
13g
Cheese
—
Dough weight
122g
Process
Bake temp
500°F / 260°C
Bake time
3-4 min
Oven
home standard
Surface
stone
Ingredients (5)
- salt¼ tsp fine salt0.25 tsp · 1.5g
- flour/3½oz self-raising flour100 oz · 100g
- oil½ tbsp vegetable oil0.5 tbsp · 6.8g
- oiltoasted sesame oil1 tbsp · 13.6g
- sauce tomatodark soy sauce1 tbsp · 12.5g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese/3½oz full-fat Greek-style yoghurt100 oz · 100g
- over cheese2 free-range eggs
- over cheese/1½oz unsalted butter40 oz · 40g
- over cheese/3½oz kimchi100 oz · 100g
- over cheese2 small spring onions
- over cheesetoasted sesame seeds