**For the flatbreads:
  • 350g self-raising flour
  • 2 tablespoons avocado oil (or olive oil)
  • 1 teaspoon mixed dried herbs
  • 350g Greek yoghurt
**For the guacamole:
  • 2 avocados, peeled and chopped
  • ½ red onion, finely chopped
  • 1 lemon, juice and zest
  • 2 spring onions chopped
  • 1 small tomato, diced
  • 1 teaspoon smoked paprika or chipotle powder


**For the flatbreads
  1. Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
  2. Dust a clean work surface with flour, then tip out the dough.
  3. Knead for a minute to bring it all together (this is not a traditional bread recipe with yeast, so you don’t need to knead it for long – it will be soft and if very sticky add a little extra flour).
  4. Put the dough into a floured-dusted bowl and cover with a plate, leave aside for 10 minutes. Whilst the dough is resting make the guacamole and heat a griddle pan on the stove.
  5. To make the flat breads, dust a clean work surface with flour, divide the bread dough into six equal pieces and roll out each piece on the floured surface.
  6. Brush the hot grilled pan with a little oil and place bread pieces on the pan.
  7. Cook for 2 minutes and flip over, they should be light golden brown and cooked through.
  8. Serve hot with guacamole.
**For the guacamole
  1. Mix all the ingredients together in a bowl, mashing with a fork if a smoother texture is required.
  2. Serve in a bowl with flatbread.