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These Indian Egg Flatbreads may look super hot but trust me they won't blow your head off! They have so much flavour and are a great new brunch idea.


2 people

Total time

15 minutes




Brunch, Dinner, Lunch


  • 175 g plain flour (plus extra for flouring the surface when kneading)
  • ½ tsp salt
  • 100 ml warm water
  • 2 tbsp Black mustard seeds
  • 1 tbsp rapeseed oil
  • 100 g cheddar cheese (grated )
  • 3 small green chillies (finely sliced)
  • 2 tsp english mustard
  • 4 eggs (fried)


  1. Start by making the flatbread dough. Mix the flour in a bowl along with salt and mustard seeds, mix together. Add the oil and warm water and mix until it forms a smooth dough.
  2. Knead the dough for 3-4 minutes. Cover with oiled cling film and let it rest for 30 minutes.
  3. Preheat the oven 200°C / 400°F / Gas Mark 6. Lightly grease a flat baking tray and place in the oven.
  4. Divide the dough into 2 balls and on a floured surface roll out two oblong shapes (they can look rustic). Transfer to the hot baking tray and cook for 4 minutes on each side or until golden brown.
  5. On each flatbread add the English mustard and spread evenly, leaving an inch around the crust. Add in two of the green chillies with the grated cheese and give it a good mix.
  6. Sprinkle the cheese and green chilli evenly over the flatbreads and then place under the grill for 1-2 minutes until the cheese has melted.
  7. Fry 4 eggs in a pan, you might want to do two at a time instead of overcrowding the pan. Once the eggs are cooked, place two on each flatbread and sprinkle with the rest of the green chilli.
  8. Slice up like a pizza and enjoy!
  9. View the recipe instructions at Globe Scoffers

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