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Quick Flatbreads With Avocado & Feta

Quick flatbreads with avocado & feta

Cumin, rose harissa & yoghurt

Quick Flatbreads With Avocado & Feta

25 mins
Not Too Tricky

serves 4

About the recipe

You’ll want to whip these up every morning after a bite of this delicious, Middle Eastern-inspired flatbread recipe. A beautiful brunch recipe that’s packed with flavour.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

Salt

g

Protein

g

Carbs

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Elspeth Meston

Ingredients

1 teaspoon cumin seeds

250g wholemeal self-raising flour, plus extra for dusting

¾ teaspoon baking powder

350g plain yoghurt

olive oil

2 ripe avocados

75g feta cheese

1 teaspoon rose harissa

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.

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