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Breakfast flatbread

Quick Breakfast Flatbread with Guacamole Dip

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Swop toast in your usual avo toast brekkie for your very own homemade flatbread.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 10 mins
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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

For the Flatbreads

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.

Dust a clean work surface with flour, then tip out the dough.

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).

Put the dough into a floured-dusted bowl and cover with a plate, leave aside for 10 minutes.

Whilst the dough is resting make the guacamole and heat a griddle pan on the stove.

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.

Brush the hot grilled pan with a little oil and place bread pieces on the pan.

Cook for 2 minutes and flip over, they should be light golden brown and cooked through.

Serve hot with guacamole.

For the Guacamole

Mix all the ingredients together in a bowl, mashing with a fork if a smoother texture is required.

Serve in a bowl with flatbread.