Jamie Oliver

Quick flatbreads with avocado & feta

Cumin, rose harissa & yoghurt

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%
  • Sugars 8g 9%
  • Salt -g 0%
  • Protein 8g 16%
  • Carbs 23.6g 9%
Of an adult's reference intake
Recipe From

Jamie Magazine

By Elspeth Meston
Tap For Method


  • 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
Recipe From

Jamie Magazine

By Elspeth Meston
Tap For Ingredients


  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.


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