Instructions

• Place flour, pinch of sea salt, 4 tbsp yogurt, and 1 tbsp olive oil into a bowl. Form a ball of dough with ingredients.
• Cut dough in half, then roll out each piece on a flour-dusted surface until just under ¼ in (½ cm) thick.
• Place a large non-stick skillet over medium-high heat. Cook the flatbread for 3 minutes, or until golden, turning halfway through. Wrap in a clean tea towel to keep warm and repeat the process with second flatbread.
• Add another 1 tbsp olive oil to the skillet and crack in the eggs. Put a lid on the pan and fry to your liking.
• Dot the mango chutney and remaining yogurt over the bread and arrange the eggs on top.
• Garnish with chili and season with salt and pepper to serve.