Ingredients
For the flat breads:500g strong white bread flour
10g Sugar
10g fresh yeast
10g Cornish Sea Salt
25ml extra virgin olive oil
300ml water at 37 ̊c
Cornish Sea Salt Original for dry frying the breads.
For the guacamole:
2 ripe avocados
1 orange segmented and chopped zest and juice of 1 lime
1 red chilli, deseeded and finely chopped
1 banana shallot, finely chopped
A handful of fresh coriander
A table spoon of extra virgin olive oil
Instructions
- Dissolve the sugar and yeast in the warm water.
- Place the flour and salt in a large bowl and make a well in the middle. Pour in the olive oil followed by the yeast mixture. Mix quickly until all the ingredients are combined. Cover with a tea towel or a piece of oiled cling film and leave in a warm place until doubled in size.
- Meanwhile, make the guacamole. Cut the avocados in half lengthways and discard the stones. Scoop out the flesh with a spoon and place in a bowl before mashing with a fork. Mix in the other ingredients then have a little taste to check the seasoning.
- Once the bread dough has doubled in size, knock it back and place to one side.
- Heat a heavy frying pan over a medium heat. Sprinkle the pan with a generous pinch of Cornish Sea Salt.
- Divide the bread dough into ping pong ball sized pieces. Rub a little oil onto your work surface and rolling pin to stop the dough from sticking then roll out the dough pieces until about 3mm thick.
- Place the flat bread onto the salted pan, you should hear it sizzle a bit. Cook for 2-3 mins until the dough begins to bubble up, then flip over, the cooked surface should be turning golden in colour. Cook the other side for a further 2-3 mins. The breads should feel firm with a good crust when cooked. Adjust the heat if necessary.
- Repeat the process with the remaining dough keeping the breads warm in the oven if you wish. Serve with the guacamole.
