Quick Breakfast Flatbread with Guacamole Dip
- Prep Time: 10 miunutes
- Cook Time: 10 miunutes
- Total Time: 0 hours
- Yield: 4 servings
Description
Swop toast in your usual avo toast brekkie for your very own homemade flatbread.
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
Instructions
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.
