Avocado, Ricotta and Fried Egg Flatbread
- Cooking Time10 mins
For the Flatbread
For the Avocado Mix
For the Dough:
Warm the water to be at blood temperature, then add the yeast and dissolve. Mix in the flour and 35g salt.
Mix for about 5 mins until the dough is silky. Place the dough into a bowl and leave to prove in a warm place for 40 minutes.
Knock back the dough and portion into 10 balls, slightly smaller than a tennis ball.
Roll the balls out to circles about 1cm thick. Brush with olive oil and season with salt.
Cook on a char-grill for about 5 minutes each side.
For the Avocado:
Peel and chop the avocado, and place into a mixing bowl.
De-seed and chop the chilli.
Zest and juice the lemon.
Softly mix the above ingredients together and set aside.
Fry the eggs to your liking.
Place the flat bread on a plate.
Make sure the avocado mix is seasoned with salt and olive oil, and then spoon onto the flat bread. Place the fried egg onto and a lemon wedge on the side.
Serve with a side of chilli.
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