Ghahve khunee omelette (street-food tomato omelette)

Instructions

1. If you are making the flatbread, combine the yeast and ½ cup (125 ml) warm water in a jug, then cover and set aside for 10 minutes until frothy.
2. Pour the yeast mixture into a large bowl and add the remaining ingredients along with 1 cup (250 ml) water. Mix with your hands to bring the dough together, then turn out onto a lightly floured work surface and knead for 10 minutes or until you have a very smooth dough.
3. Divide the dough into eight even-sized portions and roll the portions into balls. Set aside, covered with a clean tea towel, to prove for 40 minutes.
4. Working with one portion at a time, roll the dough balls out on a lightly floured work surface into 1 mm thick circles.
5. Heat a large frying pan over high heat until very hot, then reduce the heat to low. Add one of the dough circles to the dry pan and cook, pressing the dough gently with a spatula as it puffs up and flipping regularly, for 5 minutes until lightly golden with a few crispy bits. Transfer to a plate and repeat with the remaining dough. If you would like a crispier bread to serve with dips, cook each side for an extra 2 minutes.
6. To make the herb platter, score a cross into the top half of each radish. Clean any dirt from the herbs, then soak all of the ingredients in a large bowl of cold water for 15 minutes. Drain, then rinse and set aside to completely dry. Roughly chop the herbs and spring onions into 4 cm lengths, then store the herbs, spring onion (if using) and radishes, loosely wrapped in paper towel in a plastic bag in the fridge, for 2–3 days. Enjoy sabzi khordan with your meal or wrap with feta in Persian flatbread for a tasty lunch.
7. To make the omelette, heat the olive oil in a small frying pan over high heat. Add the tomato and tomato paste and cook, stirring, for 2 minutes. Season with salt and pepper, then reduce the heat to low and push the mixture to one side of the pan. Crack the eggs into the now-empty side of the pan and use a spoon to gently separate the yolks from the whites. Mix the egg whites through the tomato mixture and cook for 1 minute, until the egg whites are just set. Spoon the yolks on top, then gently swirl them over the mixture and briefly cook until they are heated through but still a little runny.
8. Serve the omelette in the pan or transfer to a plate, and serve with flatbread and sabzi khordan on the side.