TOAST Magazine

Breakfast Lamachun Flatbread | Time To Make

FOOD & DRINK

N5 Kitchen are an Islington-based cookhouse, creating seasonal menus and supper clubs using carefully sourced, fresh ingredients.

Milly launched N5 Kitchen in 2017, inspired by her childhood in the South of France. Colourful and ingredient-led food with a light hearted feel are at the core of everything she does. Whilst isolation has left Milly and her team with empty diaries, they quickly turned their hands to cooking weekly meals for NHS staff around London hospitals, cheering up doctors, nurses and carers along the way. 

As part of our Time to Make series, Milly talks us through her quick and simple Lamachun flatbread recipe.


INGREDIENTS, to make one

For the flatbread:

75g self raising flour

50g greek yoghurt

½ tbsp baking powder

pinch sea salt

For the topping:

Handful cherry tomatoes

Glug olive oil

Pinch sea salt

Small bunch of wild garlic (spinach would also work well!)

1 free-range egg

1 knob of butter

Parsley, chilli flakes and nigella seeds to garnish (optional)

METHOD

Preheat the oven to 220 degrees celcius.

Halve the cherry tomatoes and put them in heavy based pan with a glug of good olive oil and a pinch of salt. Cook on the hob at a high heat, stirring frequently.

For the flatbread, combine flour, yoghurt and salt in a mixing bowl and knead lightly into a dough. Sprinkle with more flour if it feels too wet. Use your hands or a rolling pin to roll the dough into a rough circle about 3mm thick.

Heat up a frying pan until very hot (or if you have an Aga you can cook the flatbread directly on the cooler ring). Pop your flatbread into the pan and leave for 1-2 mins. It will start to bubble on top and form a crust on the bottom. When it has reached this stage, place it on a baking tray, crust side down, and set aside.

Your tomatoes should now be soft and have released their lovely juices. Finely chop the wild garlic and add these to the pan then remove from the heat.

Spread the cooked tomatoes and wild garlic mixture over the flatbread leaving a border around the edge. Just like a pizza!

Put the flatbread in your preheated oven.

Now for the fried egg! Melt a generous knob of butter in a frying pan on a high heat. When it begins to bubble, crack in your egg and put a lid on the pan.

Check your egg after 1-2 mins depending on how runny you like it. When cooked to your liking, set aside.

Take the flatbread out of the oven. It should have cooked around the edges and will feel slightly crispy.

Slide the egg onto the flatbread, then garnish with sea salt and whatever else you fancy! I like chopped parsley, chilli flakes and nigella seeds but any soft herbs would work well.

Milly wears the Linen Cross Back Apron.

We hope you enjoy this little guide on how to a Lamachun Flatbread. If you do make a dish for breakfast, please share it on Instagram using the #TOASTtimetomake. We would love to see.

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