Quick flatbreads with avocado and MEVGAL Feta Cheese & MEVGAL Yogurt

90 minutes

Difficulty

Serves 8

Try making this delicious flatbread and make the difference. Suitable for any time of the day and any occasion!

Ingredients

1 teaspoon cumin seeds

250g wholemeal self-raising flour, plus extra for dusting

¾ teaspoon baking powder

350g plain MEVGAL yogurt

Olive oil

2 ripe avocados

75g MEVGAL feta cheese

1 teaspoon rose harissa

Instructions

Lightly toast the cumin in a dry pan, then tip into a bowl.

Add the flour, baking powder and seasoning with 250g of the MEVGAL yogurt and mix together. Place in a lightly greased bowl, cover with a damp tea towel and put to one side.

Turn out onto a highly floured surface and knead until the dough comes together. Place in a lightly greased bowl, cover with a damp tea towel and put to one side.

Peel, destone and chop the avocado into chunks, then place in a bowl. Crumble in the MEVGAL feta. Add a drizzle of oil and season to taste.

In another bowl, stir the harissa into the rest of the yogurt.

Divide the dough into 8 balls. Roll each one on a lightly floured surface into an oval shape, roughly 3mm thick.

Place a griddle pan over a high heat. Once hot, griddle each flatbread for 2 to 3 minutes, until puffed up and charred turning halfway.

Off the heat, brush the flatbread with a little oil, then serve with the avocado salad and harissa yogurt.

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