Jamie Oliver

Quick flatbreads with avocado & feta

Quick flatbreads with avocado & feta

Serves 4
Cooks In25 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    213
    11%
  • Fat
    10.3g
    15%
  • Saturates
    3.7g
    19%
  • Protein
    8g
    16%
  • Carbs
    23.6g
    9%
  • Sugars
    8g
    9%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Elspeth Meston
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Ingredients

  • 1 teaspoon cumin seeds
  • 250 g wholemeal self-raising flour , plus extra for dusting
  • ¾ teaspoon baking powder
  • 350 g plain yoghurt
  • olive oil
  • 2 ripe avocados
  • 75 g feta cheese
  • 1 teaspoon rose harissa
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Elspeth Meston

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Tap For Ingredients

Method

  1. Lightly toast the cumin in a dry pan, then tip into a bowl.
  2. Add the flour, baking powder and seasoning with 250g of the yoghurt and mix together until you have a rough dough.
  3. Turn out onto a lightly floured surface and knead until the dough just comes together. Place in a lightly greased bowl, cover with a damp tea towel and put to one side.
  4. Peel, destone and chop the avocado into chunks, then place in a bowl. Crumble in the feta. Add a drizzle of oil and season to taste.
  5. In another bowl, stir the harissa into the rest of the yoghurt.
  6. Divide the dough into eight balls. Roll each one on a lightly floured surface into an oval shape, roughly 3mm thick.
  7. Place a griddle pan over a high heat. Once hot. griddle each flatbread for 2 to 3 minutes, until puffed up and charred, turning halfway.
  8. Off the heat, brush the flatbread with a little oil, then serve with the avocado salad and harissa yoghurt.

Tip

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Nutrition per serving
  • Calories
    213
    11%
  • Fat
    10.3g
    15%
  • Saturates
    3.7g
    19%
  • Protein
    8g
    16%
  • Carbs
    23.6g
    9%
  • Sugars
    8g
    9%

Of an adult's reference intake