Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
Dust a clean work surface with flour, then tip out the dough.
Knead for a minute until everything comes together.
Put the dough into a flour-dusted bowl and cover with a plate, then leave aside.
Meanwhile make the smashed avocado. Scoop the flesh of two ripe avocados into a bowl with the rest of the ingredients. Mash with a fork or spoon.
Toss the seeds in a pan until brown and toasted.
For the flatbreads, dust a clean work surface and rolling pin with flour, then divide the dough in half. Divide each half into 6 or 7 equal-sized pieces.
With your hands, pat and flatten the dough, then use a rolling pin to roll each piece.
Place the pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side.
Brush the flatbreads all over with Olive Black.
Serve with the smashed avocado, sprouts and toasted seeds.
Ingredients
Directions
Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
Dust a clean work surface with flour, then tip out the dough.
Knead for a minute until everything comes together.
Put the dough into a flour-dusted bowl and cover with a plate, then leave aside.
Meanwhile make the smashed avocado. Scoop the flesh of two ripe avocados into a bowl with the rest of the ingredients. Mash with a fork or spoon.
Toss the seeds in a pan until brown and toasted.
For the flatbreads, dust a clean work surface and rolling pin with flour, then divide the dough in half. Divide each half into 6 or 7 equal-sized pieces.
With your hands, pat and flatten the dough, then use a rolling pin to roll each piece.
Place the pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side.
Brush the flatbreads all over with Olive Black.
Serve with the smashed avocado, sprouts and toasted seeds.
