Quick breakfast flatbread with guacamole dip

23
Mar

Ingredients

 

For the flatbreads

  • 350g self-raising flour
  • 2 tablespoons avocado oil (or olive oil)
  • 1 teaspoon mixed dried herbs
  • 350g Greek yoghurt

 

For the guacamole

  •  2 avocados, peeled and chopped
  • ½ red onion, finely chopped
  • 1 lemon, juice and zest
  • 2 spring onions chopped
  • 1 small tomato, diced
  • 1 teaspoon smoked paprika or chipotle powder

 

Method

For the flatbreads

  1. Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
  2. Dust a clean work surface with flour, then tip out the dough.
  3. Knead for a minute to bring it all together (this is not a traditional bread recipe with yeast , so you don’t need to knead it for long – it will be soft and if very sticky add a little extra flour).
  4. Put the dough into a floured-dusted bowl and cover with a plate, leave aside for 10 minutes.
  5. Whilst the dough is resting make the guacamole and heat a griddle pan on the stove.
  6. To make the flat breads, dust a clean work surface with flour, divide the bread dough into six equal pieces and roll out each piece on the floured surface.
  7. Brush the hot grilled pan with a little oil and place bread pieces on the pan.
  8. Cook for 2 minutes and flip over, they should be light golden brown and cooked through.
  9. Serve hot with guacamole.

 

For the guacamole

  1. Mix all the ingredients together in a bowl, mashing with a fork if a smoother texture is required.
  2. Serve in a bowl with flatbread.
DOWNLOAD ATTACHMENT: AddAnAvoFlatbreadGuac
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