If you’re in the mood for something savory that combines delicious carbs with healthy fats and lots of flavors, this recipe is perfect for you! We enjoyed making this flatbread on a Sunday as a hearty, veggie-filled meal that’s chock-full of different spices – and while it was a bit of a project, because there’s some amount of prep work and assembly involved, we really enjoyed how tasty our results were. We based this flatbread on a recipe from Bon Appétit, and we think this could become your go-to vegetarian summer recipe because it’s an oven-free treat that gets its tastiness from cool avocado and a rich dough as a base.
To make this, you’ll need:
- Sugar
- A 1 1/4-ounce packet (or 2 1/4 teaspoons) of yeast
- Flour
- A small container of Greek yogurt
- Olive oil
- Coriander seeds
- Cumin seeds
- A bunch of scallions
- A jalapeño
- Parsley
- A lemon
- 4 avocados
First you’ll want to make the dough for the flatbreads: measure 3/4 cup of warm water into a bowl and stir in 1 1/2 teaspoons of sugar, then sprinkle in the yeast. After 10 minutes or so it should start to foam up – at that point, mix in 2 1/2 cups of flour, 1/2 cup of Greek yogurt, 2 tablespoons of olive oil, and 2 teaspoons of salt. Once you have a mostly smooth dough, shape it into a ball and place in a bowl covered with a towel to rise for an hour.
When the dough is ready, place it on a floured surface and divide into 8 equal pieces. Roll these pieces into balls and then roll them out to 6-inch rounds.
Warm a tablespoon of olive oil over medium-high heat either in a large skillet or on a griddle. Cook each piece of dough for 1-2 minutes on each side, until the flatbread browns in spots on both top and bottom and bubbles up a little. Add extra oil to the pan or griddle as needed and cook the rest of the dough.
Set the flatbreads aside wrapped in a towel. Take your scallions and place them in the skillet with another tablespoon of olive oil for around 5 minutes, until they’re charred.
Set the scallions aside and measure out 2 teaspoons each of coriander and cumin seeds. Toast them in a small skillet over medium heat, without any oil, for three minutes, then pour them out on a cutting board and crush them with the flat part of a large knife.
Place these in the bowl, then slice up your scallions and put them in the bowl as well. Chop your jalapeño finely and add that to the bowl, along with the zest and juice from your lemon and around a cup of chopped parsley leaves. Stir all of these ingredients together.
Finally, cut each of your avocados in half. Take a piece of flatbread and mash one avocado half on it, then top with the parsley-scallion mixture and sprinkle extra salt on top. Do the same for each flatbread, and you should end up with 8 servings.
We absolutely loved this recipe: the flatbread turned out both chewy and toasty, the avocado with rich and delicious, and the scallions and parsley on top, mixed with the spices, added in some extra greens and flavors. Besides being incredibly tasty, the vegetable-centered toppings on the flatbread made this a little healthier than just shoveling bread into your mouth. You do need to plan a little ahead of time if you want to make this, since it takes an hour for the dough to rise, but it’s a great meal to prepare if you have some time and want to try something new. And if your upcoming summer plans involve grilling, this flatbread could easily be made over a barbecue – so you can enjoy some vegetarian fare during this season’s outdoor cookouts!