Did someone say tortillas?
A fluffy flatbread is an optimal canvas to spread buttery avocados accompanied by hot sauce, but it can also be the vehicle for all kinds of sauces and accompaniments.
Ingredients for the dough:
- 1 ½ teaspoons sugar
- 1 ¼ oz. dry yeast (about 2 ¼ teaspoons)
- 2 ½ cups (313g) flour
- ½ cup plain Greek yogurt
- 2 tablespoons extra virgin olive oil
- 2 teaspoons coarse sea salt
Ingredients for the sauce:
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 8 chives
- 4 tablespoons and 1 cup of virgin olive oil (separated). Plus a little more to spread with a brush.
- coarse sea salt
- 1 red or green bell pepper (ex: serrano or jalapeno), finely chopped
- 1 cup finely chopped parsley
- 1 lemon
- Flour (for dusting)
- 4 medium avocados, pitted
- Flaked sea salt (optional)
- Special equipment: a spice mill
Much more than just avocado toast
Preparation of the dough:
Stir sugar into ¾ cup warm water in a large bowl. Sprinkle with yeast and let stand until foamy, about 10 minutes.
Add flour, yogurt, oil and coarse sea salt to the sugar mixture and stir until a rough-looking dough forms (don't worry about dry bits or bits that don't incorporate).
Cover the bowl with a damp kitchen cloth and let it rest. in a warm, dry place until doubled in size, about an hour.
A pinch of flour and... knead!
Preparation of the sauce and assembly:
As the dough rises toast the coriander seeds and cumin seeds in a medium dry skillet over medium heat, stirring frequently, until fragrant and slightly dark in color, about 3 minutes. Transfer to a spice mill. Let cool and then crush. Set the spice mixture aside.
Place the chives and 1 tablespoon of oil in a frying pan, Season with coarse sea salt and cook, turning occasionally, until softened and charred, about 4 minutes. Transfer it to a cutting board; cut the roots and discard them.
Finely chop the chives and place them in a medium bowl. Add reserved spice mix, bell pepper and parsley. Finely grate half of the lemon peel in a bowl, then cut the lemon in half and squeeze out the juice.
Add 1 cup of oil and stir well to combine. Season with coarse sea salt and let stand while we prepare the flatbread.
Pour the dough onto a lightly dusted surface and divide it into 8 equal parts. Form balls and, working with these one by one, roll out into 15cm circles 0.6cm thick.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Working one at a time, adding the remaining 2 tablespoons of oil as needed, cook the bread until bubbles appear on the surface, about 1 minute.
Flip and cook until done, about 1 minute. Continue cooking, turning frequently, until browned in spots on both sides, about 1 minute more. Transfer to a plate and wrap in a clean kitchen towel to keep warm.
To serve, brush each loaf with oil. Mash the avocados on top of them and pour the sauce on top. Sprinkle with flake salt if desired.
Avocado lovers: take note!
Report originally published in Bon Appétit.