PHILLY POP-TART

One of our favorite breakfast creations - the Philly Pop-Tart - hit our bagel and lox with cream cheese craving square between the eyes. A lemon essential oil sour cream base - well, just give me a spoon.

INGREDIENTS

FOR FLATBREAD

2 c. all-purpose flour, plus more for surface - may substitute gluten-free all purpose flour

2 tsp. baking powder

1 tsp. kosher salt

1/2 tsp. baking soda

1 c. plain Greek yogurt

2 tbsp. extra virgin olive oil

Vegetable oil, for pan

FOR TOPPING

8 oz Lox

1 medium Red Onion

dōTERRA Lemon Essential Oil

1/4 c. Extra Virgin Olive Oil

6 oz Sour Cream - may be non-dairy

Fresh Dill removed from stems and loosely chopped

1/4 c. Olive Oil

6 Hard Boiled Eggs sliced

Capers

Salt to taste

PREPARATION

FOR FLATBREAD

Preheat oven to 400°. In a large bowl, whisk to combine flour, baking powder, salt, and baking soda. Add yogurt and oil and mix until no dry spots remain.

Lightly flour a clean work surface. Transfer dough to surface and knead until smooth, 3 to 4 minutes, adding more flour if the dough is sticky. 

Divide dough into 3 pieces, then roll each piece into 1/4" thick round. Heat a large skillet or griddle over medium-high heat and add enough vegetable oil to coat the bottom of the pan.

Cook flatbreads until golden on both sides, about 2 minutes per side. Continue cooking flatbreads, adding more vegetable oil as needed.

FOR TOPPING

In a glass or stainless mixing bowl, add sour cream and 14 drops of dōTERRA Lemon Essential Oil. Combine sour cream and the lemon oil well. Set aside.

In a small glass or stainless bowl, add olive oil and dill and mix lightly. Set aside.

Thinly slice red onion - paper thin.

Slice hard boiled eggs into 1/4” slices.

Take flat bread and spread a generous amount of the sour cream mixture over the entire surface.

Assemble the flat bread , layering smoked salmon , sliced egg, red onion, and capers. Top with a drizzle of the dill oil.

Cut the flatbread into wedges and serve. We preferred making rectangular flatbreads and cutting them into larger rectangular pieces for serving.