Ingredients
- 1 teaspoon cumin seeds
- 250 gr. wholemeal self-raising flour, plus extra for dusting
- ¾ teaspoon baking powder
- 350 gr. plain yoghurt
- olive oil
- 2 ripe avocados
- 75 gr. feta cheese
- 1 teaspoon rose harissa
Method
- Lightly toast the cumin in a dry pan, then tip into a bowl.
- Add the flour, baking powder and seasoning with 250 grams 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 3 mm thick.
- Place a griddle pan over a high heat.
- Once hot. griddle each flatbread for 2 – 3′, 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.