Sift the flours and 1 tsp salt into a large bowl. Add 1 tbsp of the oil and 150ml warm water. Bring together into a soft but not too sticky dough (you may need up to 175ml water). If it feels too wet, add some flour. If it’s too dry, add water.
Tip onto a floured surface and knead for 4-5 mins, or until smooth. Put the dough in an oiled bowl, cover and leave for 30 mins.
Tip onto a floured surface. Divide into six balls and roll each out into a thin, 18-20cm wide circle using a rolling pin. If you prefer, you can divide again into twelve balls to make smaller flatbreads.
Brush a heavy-based pan with oil and cook one flatbread over a high heat for 1-2 mins on each side, or until golden and starting to puff. Put on a plate and brush with butter. Repeat with the rest of the dough.
Meanwhile, for the eggs, heat the oil in a small non-stick pan and cook the tomatoes briefly until just softened. Season. Crack the eggs into the pan, add the cheese and cream, cover and cook for 2 mins. Remove the lid. Cook until the egg whites are set, then serve from the pan with the flatbreads, making sure the pan has cooled a little first.