less than 30 mins
10 to 30 mins
By Anna Haugh
From Saturday Kitchen
For the flatbreads
- 250g/9oz plain flour, plus extra for dusting
- ½ tsp ground turmeric
- 2½ tsp baking powder
- pinch salt
- 1½ tsp caster sugar
- 50g/1¾oz plain yoghurt
- oil, for brushing
- 35g/1¼oz crème fraîche, to serve
For the chorizo and asparagus
- 2 free-range eggs, at room temperature
- 1 bunch asparagus, trimmed
- 1 cooking chorizo (picante) sausage, sliced
- 50g/1¾oz kale, chopped
- 2 tbsp chopped fresh parsley, to garnish
To make the flatbreads, place the flour, turmeric, baking powder, salt and sugar in a large bowl and mix to combine. Add the yoghurt to the bowl. Mix together until it starts to form into a ball. If the mixture is too dry, add 1 tablespoon of water to bring the dough together. Knead for 5–10 minutes on a lightly floured surface until smooth and elastic. Divide into 4 pieces and roll each piece into a circle about 10cm in diameter with a rolling pin. Brush each flatbread with the oil.
Cook the flatbreads on each side in a hot dry frying pan. It should take about 2 minutes on each side. Keep warm.
To make the chorizo and asparagus, cook the eggs for 6 minutes in a saucepan of boiling water then remove to cool. Blanch the asparagus in a saucepan of boiling, salted water for 2–3 minutes. Peel the eggs and cut in half.
Gently fry the chorizo in a frying pan until the oil is released and it starts to crisp up. Add the kale to the pan and cook for another 2 minutes, until wilted.
Brush each flatbread with the crème fraîche and place on warmed plates. Top with the asparagus, chorizo, kale and eggs. Garnish with parsley and serve.