Kitchen Diary


| Nalan for Hygeia


  • 1 egg
  • 1.5 cups (plant-based preferred)
  • 2 cups flour (gluten-free flour or low-level gluten like spelt and Einkorn if you don’t have celiac)
  • one spoon tip sodium carbonate
  • one teaspoon sparkling water (natural), pour it on the carbonate
  • a pinch of salt
  • olive oil or butter/ghee


Mix the egg and milk in a large bowl and slowly add the dry ingredients. Heat oil/butter in the pan. Pour in as much of the dough as you like (e.g. a full tablespoon). When the surface of the dough begins to bubble or its lower surface no longer is sticking to the pan, flip it once with a spatula. Decorate with any ingredients you like.


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