Ingredients
Method
Combine flour and Greek yoghurt in a mixing bowl and bring the ingredients together using a fork. Once they are mostly together (they may be slightly crumbly at this stage), transfer to a floured surface and bring the rest of the dough together with your hands.
Knead for about 5–6 minutes until a soft bouncy dough forms. Divide into 4 pieces.
Dust a rolling pin and the surface with flour and roll each ball out until it is 3mm, or so, thick.
Heat a large grill plate or frypan on high heat. Add one flat bread and cook for 3 minutes on each side. Transfer to a board and repeat with the remaining flat breads.
Add flesh of both Hass Avocados to a food processor or blender with fresh lime juice, Greek yoghurt, garlic, jalapeños (start with less of the jalapeños and increase to taste), and season with sea salt and black pepper. Blend until smooth and creamy and set aside.
In a small bowl, whisk together extra virgin olive oil, cumin, smoky paprika, chilli flakes and lime juice as a dressing for the chickpeas.
Heat a large frypan on high heat, add a splash of extra virgin olive oil and toast the corn kernels until golden and delicious.
Add cooked chickpeas to a bowl with cherry tomatoes, capsicum, red onion, coriander, corn kernels and drizzle with dressing. Toss to coat well.
Lay the flatbreads on a large serving board.
Add a generous amount of the Avocado Jalapeño Crema to each and spread.
Top with 1–1½ cups of the Mexican Chickpeas. Add sliced avocado to the top, give another big squeeze of lime juice, and a sprinkle of chilli flakes over the top and enjoy.
Ingredients
Directions
Combine flour and Greek yoghurt in a mixing bowl and bring the ingredients together using a fork. Once they are mostly together (they may be slightly crumbly at this stage), transfer to a floured surface and bring the rest of the dough together with your hands.
Knead for about 5–6 minutes until a soft bouncy dough forms. Divide into 4 pieces.
Dust a rolling pin and the surface with flour and roll each ball out until it is 3mm, or so, thick.
Heat a large grill plate or frypan on high heat. Add one flat bread and cook for 3 minutes on each side. Transfer to a board and repeat with the remaining flat breads.
Add flesh of both Hass Avocados to a food processor or blender with fresh lime juice, Greek yoghurt, garlic, jalapeños (start with less of the jalapeños and increase to taste), and season with sea salt and black pepper. Blend until smooth and creamy and set aside.
In a small bowl, whisk together extra virgin olive oil, cumin, smoky paprika, chilli flakes and lime juice as a dressing for the chickpeas.
Heat a large frypan on high heat, add a splash of extra virgin olive oil and toast the corn kernels until golden and delicious.
Add cooked chickpeas to a bowl with cherry tomatoes, capsicum, red onion, coriander, corn kernels and drizzle with dressing. Toss to coat well.
Lay the flatbreads on a large serving board.
Add a generous amount of the Avocado Jalapeño Crema to each and spread.
Top with 1–1½ cups of the Mexican Chickpeas. Add sliced avocado to the top, give another big squeeze of lime juice, and a sprinkle of chilli flakes over the top and enjoy.