Once again, another recipe to use up ripe avocados. Thought of making guacamole because it was a simple healthy snack that didn’t require many ingredients. Only one problem though, I had no crackers.
Coincidently, I had flatbread on the brain from some article I read a few days before
First flatbread experience, so I went with this recipe.
- 2 1/4 tsp active yeast
- 1/2 teaspoon sugar
- 1 3/4 cup WW flour
- 1/2 teaspoon coarse salt
- 3/4 cup water (might need more)
- 1 teaspoon oil
- In a bowl combine the yeast, sugar, flour, and salt. Mix well to incorporate everything. Add the water and mix with a fork until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.
- Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.
- When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles.
- Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately.
So good fresh off the stove. I liked it better with a bit more crunch, so I cooked it a little longer.
- 1 ripe avocado
- 1 tbsp onion, finely chopped
- 1/4 tsp garlic powder
- 1/2 tbsp lime juice
- Salt and pepper
- Magic bullet everything until smooth. Alternatively, you could also mash everything together with a fork if you don’t have a blender.
Great snacking option, perfect for school or work or whenever. I unfortunately can’t tell you how the flatbread tasted the next day, because there was none left…