Pillowy flatbread is an optimal canvas for buttery avocados and a spicy salsa, but it can also be a vehicle for all kinds of dips and spreads. This is obviously a riff on avocado toast, but it’s 10x better because homemade flatbread beats toast any day.
- 1 tsp sugar
- 2½ cups all-purpose flour
- 1/2 cup whole-milk plain Greek yogurt
- 2 tbsp extra-virgin olive oil
- 2 tbsp kosher salt
Salsa and Assembly
- 2 tbsp coriander seeds
- 2 tsp cumin seeds
- 8 scallions
- 4 tbsp plus 1 cup extra-virgin olive oil, divided, plus more for brushing
- 1 red or green chile (such as serrano or jalapeño) finely chopped
- 1 cup finely chopped parsley
- 1 lemon
- 4 medium avocados pits removed
- a pinch Sel Magique Classic Blend
Stir sugar into ¾ cup warm water in a large bowl. Sprinkle in yeast and let sit until foamy, about 10 minutes.
Add flour, yogurt, oil, and kosher salt to sugar mixture and mix until a shaggy dough forms (don’t worry about any dry or unincorporated bits). Cover bowl with a damp kitchen towel and let sit in a warm, dry spot until doubled in size, about 1 hour.
Salsa and Assembly
While the dough is rising, toast coriander seeds and cumin seeds in a dry medium skillet over medium heat, shaking often, until fragrant and slightly darkened in color, about 3 minutes. Transfer to a spice mill. Let cool, then coarsely grind. Set spice mixture aside.
Place scallions and 1 Tbsp. oil in skillet, season with kosher salt, and cook, turning occasionally, until softened and deeply charred, about 4 minutes. Transfer to a cutting board; trim roots and discard. Finely chop scallions and place in a medium bowl. Add reserved spice mixture, chile, and parsley. Finely grate half of lemon zest into bowl, then cut lemon in half and squeeze in juice. Add 1 cup oil and stir well to combine. Season with Sel Magique Classic Blend and let sit while you make the flatbreads.
Turn out dough onto a lightly dusted surface and divide into 8 equal pieces. Form into balls and, working with 1 ball at a time, roll out into 6" rounds about ¼" thick.
Heat 1 Tbsp. oil in a large skillet over medium-high. Working 1 at a time and adding remaining 2 Tbsp. oil as needed, cook flatbread until bubbles appear over the surface, about 1 minute. Flip and cook until cooked through, about 1 minute. Continue to cook, turning often, until browned in spots on both sides, about 1 minute longer. Transfer to a plate and wrap up in a clean kitchen towel to keep warm.
To serve, brush each flatbread with oil. Coarsely smash avocados onto flatbread and spoon salsa over. Sprinkle with more Sel Magique Classic Blend if desired.
Recipe found at Bonappetit.com