Serves 6 – 8
A starter or as part of a feast, these homemade flatbreads with guacamole are perfect for sharing around a table. The soft breads with a hint of cumin are perfect to dunk into Westfalia Spicy Guacamole, topped with crunchy seeds and a glug or two of Westfalia Avocado Oil.
500 ml (2 cups) stoneground or ordinary white bread flour
10 ml (2 tsp) baking powder
2,5 ml (½ tsp) cumin seeds
2,5 ml (½ tsp) salt
30 ml (2 tbsp) Westfalia Plain Avocado Oil
375 ml (1½ cups) plain double cream yoghurt
extra flour for shaping
60 ml (¼ cup) chopped raw almonds
60 ml (¼ cup) raw sunflower seeds
60 ml (¼ cup) raw sesame seeds
60 ml (¼ cup) raw pumpkin seeds
2 x 200 g tubs Westfalia Spicy Guacamole
extra Westfalia Plain or Lemon Flavoured Avocado Oil
1. Flatbreads: Place dry ingredients in a large mixing bowl and combine well. Make a well in the centre of the dry ingredients.
2. In a separate bowl, mix avocado oil and yoghurt and pour into the well in the flour. Stir into the dry ingredients with a wooden spoon until it comes together.
3. Turn out onto a well-floured work surface and mix with your hands until it forms a soft dough. The dough can be quite sticky, so make sure you work with enough extra flour on your hands and the work surface.
4. Shape dough into about 15 balls (40-45 g each). Heat a large griddle or frying pan over a medium heat. Flatten balls with the palm of your hand and fry without any oil on both sides until golden brown and cooked through. The extra flour on the surface of the bread helps prevent them from sticking to the pan.
5. Seed mixture: Meanwhile, heat another frying pan over a medium heat and toast almonds without any oil, until golden brown. Remove from pan.
6. Toast seeds in batches in the same pan for a few minutes without any oil until golden brown. Mix with almonds. Allow to cool slightly.
7. To serve: Spoon guacamole into a serving dish, sprinkle with the seed mixture and drizzle with either of the two avocado oils. Enjoy with flatbreads as a starter or snack platter before a meal. Serve the rest of the seeds with more avocado oil for dipping.
1. Bake flatbreads in the oven at 200 °C for 8-10 minutes. Brush the dough with a little of your favourite avocado oil before baking.
2. Enjoy these flatbreads as an alternative to bread with any meal.
3. Keep any leftover seed mixture in a jar in the fridge – use as part of a feast table, sprinkle over salads, open sandwiches or fruit and yoghurt for breakfast. It will be delicious as a topping on soup. Try it on the Spicy tomato soup with guacamole and avo.
4. Try this recipe with Westfalia Plain Guacamole for a non-spicy version.