Flatbread with avocado and scallion salsa recipe

Ingredients for Flatbread with avocado and scallion salsa

• 5 g caster sugar

• 1 envelope (about 7 g) active dry yeast

• 313 g plain flour

• 120 ml full-fat milk plain Greek yogurt

• 30 ml extra-virgin olive oil

• 10 g sea salt

• 10 g coriander seeds

• 10 g cumin seeds

• 8 spring onions, chopped

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

• 10 g sea salt

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

• 30 g finely chopped parsley

• 1 lemon, juiced

• 4 medium avocados, pits removed

• Flaky sea salt (optional)

• Special equipment: a spice mill

How to make Flatbread with avocado and scallion salsa

1. Stir 100 g of sugar into 180 ml of warm water in a large bowl. Sprinkle in the yeast and let it sit until foamy, about 10 minutes.

2. Add 500 g of flour, 150 g of yogurt, 2 tbsp of oil, and 10 g of kosher salt to the sugar mixture. Mix until a shaggy dough forms, ensuring not to worry about any dry or unincorporated bits. Cover the bowl with a damp kitchen towel and let it sit in a warm, dry spot until doubled in size, about 1 hour.

3. While the dough is rising, toast 1 tbsp of coriander seeds and 1 tbsp of cumin seeds in a dry medium frying pan over medium heat. Shake often until fragrant and slightly darkened in colour, about 3 minutes. Transfer to a spice mill, let cool, and then coarsely grind. Set the spice mixture aside.

4. Place 4 scallions and 1 tbsp of oil in the frying pan, season with kosher salt, and cook, turning occasionally, until softened and deeply charred, about 4 minutes. Transfer to a cutting board, trim the roots, and discard. Finely chop the scallions and place them in a medium bowl.

5. Add the reserved spice mixture, 1 finely chopped red chilli, and a handful of chopped parsley to the scallions. Finely grate the zest of half a lemon into the bowl, then cut the lemon in half and squeeze in the juice. Add 240 ml of oil and stir well to combine. Season with kosher salt and let sit while you make the flatbreads.

6. Turn out the dough onto a lightly floured surface and divide it into 8 equal pieces. Form each piece into a ball and, working with one ball at a time, roll it out into 15 cm rounds about 0.5 cm thick.

7. Heat 1 tbsp of oil in a large frying pan over medium-high heat. Working with one flatbread at a time and adding the remaining 2 tbsp of oil as needed, cook the flatbread until bubbles appear on 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 the flatbread to a plate and wrap it in a clean kitchen towel to keep warm.

8. To serve, brush each flatbread with oil. Coarsely smash avocados onto the flatbreads and spoon salsa over the top. 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.