John’s Avocado Flat Bread

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AVOCADO FLAT BREAD

Saw this on YouTube.
Total Time 30 minutes
Author John Candido

Ingredients

  • 1.5 cups avocado
  • 2 cups almond meal (almond flour)
  • 1/2 cup parsley or cilantro
  • 1 - 2 cloves garlic
  • Juice of half a lemon or lime
  • 1 teaspoon salt or according to your taste

Instructions

  • Mash 1.5 cups avocados in a bowl
  • Add 2 cloves of garlic
  • Juice of half a lemon or lime
  • Add chopped cilantro or parsley
  • Add some of the almond flower, leaving some for later
  • Add 1 teaspoon of salt, or according to your taste
  • Mix all ingredients
  • Add the rest of the flower
  • The dough is ready when it no longer sticks to the side of a bowl
  • Rest the dough for 10 minutes warped in a plastic sheet
  • If you are in a hurry, resting the dough can be ignored
  • Get a board and sprinkle some flower on it
  • Cut the dough in half and roll each piece into an elongated shape
  • Cut each elongated piece of dough in five equal pieces
  • Each piece will make one flat bread
  • Keep each dough piece and the board flowered to prevent stickiness
  • Roll each ball with a rolling pin into a roughly circular shape
  • Rolling from the centre of your dough and then outwardly, makes a circle
  • Place each flatbread on a dish next to your cooker
  • Using medium heat, a frying pan and spatula
  • Place one flatbread in the centre of your pan
  • Flip them when they are browning in spots
  • Ensure that none of the flatbreads become burnt
  • Each side of a flatbread is ready to be flipped after 2 to 3 minutes
  • A flatbread can be removed from the pan, once it has cooked on both sides
  • Press each side using a spatula to assist with the frying
  • Paint each side of the flatbread with a cooking oil of your choice
  • Stack each flatbread on a plate separated by a paper sheet
  • You can use the flatbreads immediately or store them in a fridge
  • Flatbreads will keep in a fridge for one to two weeks

Notes

Recipe updated as per John's comments below.
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10 Comments

  • Can you cook this recipe yourself and verify the amount of avocados needed to produce a dry enough avocado doe to roll-out ten truly thin flatbreads, or amend my recipe to state that one and a half cups of avocados is the correct amount of avocados for this recipe?

    Thank you.

      • Baking the flatbreads instead of frying them, could be an interesting alternative to try. It may eliminate the need to flip each flatbread, and make cooking the flatbreads much easier. and is worth trying.

        The ‘bugbear’ for me is, unless you are working with an avocado doe that’s sufficiently dry enough to be rolled in to thin flatbreads with a rolling pin, your preparation will come to naught.

        Thanks for your suggestion.

        • Hey John! I made your avocado flat bread on the weekend – Baked in the oven and they were good but needed some more experimenting. Thank you for the idea!

          • would love to hear if you found a time/temp for baking in the oven! i found this recipe bc was listening to some old QnA’s. thanks john & jules! interested to try it out

            • ooh thanks for reminding me – I made these once then forgot about them – need to get them back on my recipes to experiment list.

              I checked my notes and I didn’t write down the time and temperature – but it was something like 200C for about 15 mins.

              They were Ok but a bit cardboardy – not as good as my zucchini tortillas.

              More work required!

  • I accidentally posted the previous comment without mentioning that the amount of avocados needed for my recipe, is one and a half cups of avocados, not three avocados!

    The error I have made comes from trusting the video presentation on YouTube rather than the listed ingredient quantities which specify one and a half cups of avocados.

    The video displays six avocado halves, which of course is three whole avocados. It also displays speeded-up footage of the presenter scooping-out six avocado halves before adding other ingredients and mashing them together to form the avocado doe.

    I have cooked this recipe twice, and using three avocados in each instance I have learned through experience that three avocados will produce an avocado doe that is far too wet to roll into a flatbread with a rolling pin.

    It is essential that anyone preparing this Avocado Flatbread, uses no more than one and a half cups of avocados. or you will have an avocado doe that will be too wet to manage.

    I should have followed the written ingredients that was displayed in the video, rather than the video presentation.

    Why didn’t I follow the written ingredients in the video rather than relying on the video presentation?

    I may have rushed my translation of the recipe from the video to my written record of the ingredients, and disliked or questioned the way that ‘one and a half cups of avocados’ was presented numerically as ‘1 – 1/2’ in the video, which made me focus on the video and exclude the recipe list.

    My sincere apologies to you Jules and to anyone that has tried to follow my recipe instruction of using three avocados.

  • Hi Jules, I have made an error regarding the amount of avocados needed for the avocado recipe I posted in ‘Member Recipes’.

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