Instructions
Boil the eggs
Place 4 chicken eggs in a pot of boiling water and cook for 10 minutes.
Drain and cool the eggs under cold running water, then peel and cut into cubes.
Prepare the batter
In a large bowl, combine the chopped spring onion, 1 raw chicken egg, salt, baking powder and black pepper.
Add kefir or thick yogurt and mix well.
Gradually add the flour and mix until a smooth batter forms. If the batter is too thick, add another egg to adjust the consistency.
Cook the unleavened breads
Heat the olive oil in a pan over low heat.
Pour some of the batter into the pan and flatten it into a flatbread.
Cover the pan and cook over low heat until the unleavened breads are golden brown and cooked through, turning them halfway through cooking.
Prepare the yogurt sauce
