Flatbread With Avocado and Spring onion Salsa

Ingredients for Flatbread With Avocado and Spring onion Salsa

• 1 1/2 teaspoons sugar

• 1 (5g) envelope active dry yeast (about 2 1/4 teaspoons )

• 600ml (313 g) plain flour

• 120ml whole-milk plain Greek yoghurt

• 2 tablespoons extra-virgin olive oil

• 2 teaspoons kosher salt

• 2 teaspoons coriander seeds

• 2 teaspoons cumin seeds

• 8 spring onions

• 60ml plus 240ml extra-virgin olive oil, divided, plus more for brushing

• Kosher salt

• 1 red or green chilli (such as serrano or jalapeño), finely chopped

• 1 cup finely chopped parsley

• 1 lemon

• 4 medium avocados, pits removed

• Flaky sea salt (optional)

• Special Equipment: A spice mill

Stir sugar into 180ml warm water in a large bowl. Sprinkle in yeast and let sit until foamy, about 10 minutes.

Add flour, yoghurt, oil, and kosher salt to sugar mixture and mix until a shaggy dough forms (don’t worry about any dry or unincorporated bits). Cover bowl with a damp kitchen towel and let sit in a warm, dry spot until doubled in size, about 1 hour.

While the dough is rising, toast coriander seeds and cumin seeds in a dry medium skillet over medium heat, shaking often, until fragrant and slightly darkened in colour, about 3 minutes. Transfer to a spice mill. Let cool, then coarsely grind. Set spice mixture aside.

Place spring onions and 1 tablespoon oil in skillet, season with kosher salt, and cook, turning occasionally, until softened and deeply charred, about 4 minutes. Transfer to a cutting board; trim roots and discard. Finely chop spring onions and place in a medium bowl. Add reserved spice mixture, chilli, and parsley. Finely grate half of lemon zest into bowl, then cut lemon in half and squeeze in juice. Add 240ml oil and stir well to combine. Season with kosher salt and let sit while you make the flatbreads.

Turn out dough onto a lightly dusted surface and divide into 8 equal pieces. Form into balls and, working with 1 ball at a time, roll out into 6" rounds about 1/4" thick.

Heat 1 tablespoon oil in a large skillet over medium-high. Working 1 at a time and adding remaining 2 tablespoons oil as needed, cook flatbread until bubbles appear over the surface, about 1 minute. Flip and cook until cooked through, about 1 minute. Continue to cook, turning often, until browned in spots on both sides, about 1 minute longer. Transfer to a plate and wrap up in a clean kitchen towel to keep warm.

To serve, brush each flatbread with oil. Coarsely smash avocados onto flatbread and spoon salsa over. Sprinkle with sea salt if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.