Avocado, Ricotta and Fried Egg Flatbread

  • Cooking Time10 mins
  • DifficultyEasy

For the Flatbread

1.5kg spelt flower
900ml water
30g yeast
35g salt
2 tablespoons coarse salt
Olive oil

For the Avocado Mix

4 avocado
1 red chilli
2 lemons
1 cup mixed herbs dill, parsley and mint
Olive oil
4 eggs - fried

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.

Chop herbs.

Softly mix the above ingredients together and set aside.

Fry the eggs to your liking.

To serve:

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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