Quick flatbreads with avocado & feta

Name: Quick flatbreads with avocado & feta
Total time: 25 min
Yield: 4
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

Cumin, rose harissa & yoghurt

Vegetarianv

Serves 4

Cooks In25 minutes

DifficultyNot too tricky

Jamie Magazine Bread Fruit Feta Healthy lunch ideas Healthy vegetarian recipes

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

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

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Jamie Magazine

By Elspeth Meston

Tap For Ingredients

Method

Lightly toast the cumin in a dry pan, then tip into a bowl.
Add the flour, baking powder and seasoning with 250g of the yoghurt and mix together until you have a rough dough.
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.
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.
In another bowl, stir the harissa into the rest of the yoghurt.
Divide the dough into eight balls. Roll each one on a lightly floured surface into an oval shape, roughly 3mm thick.
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.
Off the heat, brush the flatbread with a little oil, then serve with the avocado salad and harissa yoghurt.