Name: Ham, egg and cheese on fresh flatbread
Prep time: 25 min
Cook time: 40 min
Total time: 120 min
Yield: 6 sandwiches; one 8-inch square pan of bread
Ingredients: 281 g Sunrise Flour Mill white flour; 334 g Chobani Lowfat Plain Greek yogurt (lactose-free), tempered to 58–62°F; 37.5 g Beaten egg; whisk one large egg and weigh what you need; 20 g Olive oil, plus more for the pan and brushing; 9.5 g Honey; 7.25 g (about 1¾ tsp) Double-acting baking powder; 1.1 g (about ¼ tsp) Baking soda; 5.5 g Fine salt; As needed Flaky salt, for the top; Optional Everything bagel seasoning, za'atar or finely chopped fresh rosemary; 6 Flatbread squares, split (top and bottom); 6 Eggs; 12 oz Sliced ham (about 2 oz a sandwich); 6 Slices American cheese; As needed Salt and pepper for the eggs

Ham, egg and cheese on fresh flatbread

Fresh-baked Greek yogurt flatbread, split and filled with ham, egg and melted American cheese. I start this sandwich with the bread.

Published Sep 8, 2026 · Updated Oct 2, 2026

Servings

6 sandwiches; one 8-inch square pan of bread

Total time

About 2 hours, including resting and cooling the bread

Fresh bread makes the sandwich

Ham, egg and cheese. It's not rocket science. But make the bread in a sheet pan and you've entered meal prep territory. Now you can put together a whole batch of sandwiches, wrap them and put them in the freezer for a busy week.

I make the flatbread with Sunrise Flour Mill white flour and Greek yogurt. The yogurt brings protein, and the bread comes out soft and fluffy without yeast or kneading. The mixing is easy. The hard part is leaving it alone until it is completely cool. Cut into it warm and you'll shred the bread.

Keep it simple, or change the top

I keep it pretty simple for the kids. At home, you can go with everything bagel seasoning, za'atar, or rosemary, olive oil and flaky sea salt for a little cheater focaccia. Same dough. Plenty of ways to make it your own.

The home batch makes six sandwich pairs in an 8-inch square pan, with enough filling for all six. Double it in a 9-by-13-inch pan if you want extras for the freezer.

Instructions

Flatbread

Weigh the yogurt. You need 334 g, which is more than one 40 oz tub. For a half batch in a 9×13-inch pan, halve the weights and use 75 g beaten whole egg. Start checking the smaller batch earlier.

Let the yogurt lose its refrigerator chill, to about 60°F.
Heat the oven to 325°F convection. Use 350°F for a conventional oven. Line and oil the pan.
Whisk flour, baking powder, baking soda and salt together. Separately whisk yogurt, egg, oil and honey.
Fold the wet mixture into the dry with a sturdy spatula just until no dry flour remains. Scrape the bottom and corners of the bowl; stop before the batter turns smooth.
Cover and rest 20 minutes. Spread evenly in the pan with oiled hands, smoothing the top gently. Brush with oil. If using everything bagel seasoning, za'atar or chopped rosemary, sprinkle it lightly over the top now.
Bake about 20 to 25 minutes, rotating if the oven browns unevenly. Start checking at 18 minutes. The center should reach 205°F; if the top darkens first, tent it with foil and continue.
Brush with oil or melted butter and add a little flaky salt, going lightly if your topping already contains salt. Tent loosely for 10 minutes, then transfer to a rack to cool uncovered.
Let the bread cool completely so it slices without tearing. Cut into six rectangles, three across and two down. Split each square horizontally with a serrated knife, keeping its top and bottom together. This makes six matched sandwich pairs.

Filling for six sandwiches

Cook and season the eggs in a skillet until set, reaching 160°F. Shape them to fit the bread.
Warm the ham in the skillet.
Build each sandwich with bread, egg, ham and cheese. Briefly cover in a warm skillet if needed to melt the cheese, then serve.
Serve with cut melon and yogurt if you like.

Ham, egg and cheese on fresh flatbread

Fresh bread makes the sandwich

Keep it simple, or change the top

In the kitchen