Go Back
Print
Notes
Smaller
Normal
Larger
Print
Add to My Inbox
Go to My Inbox
AVOCADO FLAT BREAD
Saw this on YouTube.
Total Time
30
minutes
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.