Herbed avocado flatbreads with a yogurt dip
Curries With Bumbi · ♥ 573 likes · 9.1K views · 9 min video
Timestamp
Ingredients
Method
Techniques
- 2 whole avocados
Halve the avocados and remove the stones on the cutting board with the knife, or by pressing from outside with the fingers.
Pitting avocados safely
- 1 tbsp lemon juice
- ½ tsp salt
- 1 whole green chili
- sweet basil
- coriander leaves
Blend avocado, lemon juice, salt, green chili, basil and coriander leaves into a paste in a food processor.
Herbed avocado paste
- 3 tbsp plain unflavored yogurt
- water
- 1 tbsp herbed avocado paste
- chopped parsley or coriander leaves
- salt
- ½ tsp roasted cumin seed powder
For the dip, whisk the yogurt smooth, thin with a few tablespoons of water, then mix in one tablespoon of the avocado paste, chopped herbs, a little salt and the roasted cumin powder.
- 2 cup all-purpose flour
- ¼ tsp salt
- 1 tsp dried thyme
- 1 tbsp oil
Combine the flour, salt, dried thyme, the rest of the avocado paste and the oil.
- 1 tbsp all-purpose flour
Knead to a soft dough, neither sticky nor hard, adding a sprinkle of water if tight or a tablespoon of flour if sticky.
- all purpose flour
Dust the surface and each ball lightly with flour and roll out gently and evenly, neither too thin nor too thick.
Rolling out the flatbreads
- oil
Heat a heavy-bottomed cast iron pan well, then cook each flatbread over medium-low heat: a few seconds, flip, oil, flip, oil the other side.
Cooking on cast iron
Flip and cook until brown spots appear all over; avoid high heat and overcooking, which make them hard. The oil can be skipped, but it keeps stored flatbreads soft.