Wholegrain flat bread with smashed avo and toasted seeds

by Tereza Poljanic

​Nothing beats homemade, especially when it comes to bread. Here’s a tasty recipe from the lovely Tereza at Teresamisu, that’s perfect for leisurely weekend lunching.


Ingredients

Flatbread

  • 2 1/2 cups Chantal wholemeal flour
  • 1 tsp Chantal baking powder
  • 350g plain coconut or greek yoghurt
  • 1 tbsp olive oil

Smashed avocado

  • 2 avocados
  • 1 tbsp Chantal kale powder
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • Salt and pepper to taste

Toasted seeds

  • 3 tbsp Chantal sunflower or pumpkin seeds

Method

1. Add all of the flatbread ingredients to a mixing bowl and combine with a spoon. Then use clean hands to pat and bring mixture together into a ball.

2. Dust a clean work surface with flour then knead dough for a minute until everything comes together.

3. Put the dough into a floured-dusted bowl, cover with a plate, then leave aside.

4. Meanwhile make the smashed avocado. Open two ripe avocados and scoop out into a bowl with the rest of the ingredients. Mash together with a fork.

5. Next you can toast the seeds. Simply add the seeds to a pan and toast gently until golden brown.

6. For the flatbreads, dust a clean work surface and rolling pin with flour, then divide the dough in half. Then divide each half into 6 or 7 equal-sized pieces.

7. With your hands, pat and flatten the dough, then use a rolling pin to roll each piece.

8. Place the pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side or until lightly golden.



Serving Suggestions

Serve flat breads warm topped with smashed avocado, toasted seeds

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