Mix the dry ingredients

• In a large bowl combine the flour, yeast, sugar and salt.
• Mix well.

Knead the dough

• Add the lukewarm water and knead lightly.
• Add the rosemary and knead until the dough is smooth.

Proof the dough

• Place the dough in a clean large bowl.
• Cover with plastic wrap and a kitchen towel.
• Let it proof until doubled in size.

Shape the pitas

• Divide the dough into balls of about 100 g each.
• Roll each ball with a floured rolling pin into a circle about 0.5 cm thick.
• Place the pitas on a kitchen towel, spaced out, and cover with another towel.

Second proof

• Let the pitas proof until puffy.

Make the herb and garlic topping

• Mix the parsley, garlic and olive oil together.
• Set aside.

Cook the pitas

• Preheat a non-stick pan over medium-high heat.
• Cook one pita at a time without oil, flipping every 20-30 seconds until ready.
• Just before removing from the pan, brush lightly with the olive oil-herb mixture.

Prepare the spicy butter

• Heat the butter in a non-stick skillet over medium-high heat.
• Add the paprika, Aleppo pepper, salt and pepper, mix and set aside.

Make the yogurt base

• In a small bowl mix the garlic, Greek yogurt, lime zest and lemon juice.
• Season with salt and pepper and mix.

Poach the eggs

• Poach the eggs in gently simmering water until the whites are set and the yolks runny.

Assemble and serve

• Spread the yogurt on a plate and place the poached eggs on top.
• Season with black pepper and drizzle over the spicy butter.
• Finish with dill and serve with the warm herb pitas.