Grain-Free Avocado Flatbread
Summer in New York City means ripe and delicious avocados, which I simply adore. Most mornings I cut up an avocado, squeeze some lime juice and salt and pepper on it, and that’s my breakfast! Getting creative with avocado recipes is one of my favorite pastimes -- Avocado Cucumber Gazpacho, Avocado Chickpea Dip, Avocado Pesto, even Avocado Chocolate Pudding -- so I figured it was about time that I try making an avocado flatbread by mashing avocados into the dough of a flatbread and cooking it. I experimented with several types of flour and decided this comes out best with almond flour, which makes it gluten-free, paleo-friendly, and keto-friendly! It’s light and delicate and goes perfectly with curry or tastes great by itself as a little snack!
Ingredients
- 1/2 avocado (mashed)
- 1 1/2 cups almond flour
- 2 tablespoons ground flax mixed with 6 tablespoons water
- 1 tablespoon psyllium husk
- 1 tablespoon olive oil
- 1 teaspoon cornstarch
- 1 tablespoon cumin seeds
- 1 cup cilantro (chopped)
- 2 cloves garlic (minced)
- 1 shallot (minced)
- 1 lime (juice)
- Himalayan salt (to taste)
- Olive oil (additional, to taste)
Instructions
Making the Dough
- In a medium mixing bowl, combine all ingredients except almond flour, mixing well with a spatula.
- Stir in almond flour in small batches, using your hands to knead dough for 1 minute. The dough should be moist and get softer and slightly dryer as you go.
- Keep in a mixing bowl and cover with a wet paper towel, then set aside for 10 minutes. The dough should be soft, elastic, and hold well together, ready to roll.
Rolling the Flatbread
- Cut dough into 8-10 pieces and roll each piece into a small ball.
- Place one dough ball between two pieces of parchment paper, press the ball with your palm, and use an 8-inch rolling pin to roll it flat.
- Unpeel the first layer of parchment paper from flatbread and use a pot lid to cut out round flatbread. Keep outside dough to reform the ball and roll more flatbread (this is how you make 2 extra flatbreads from 8 balls!).
Cooking the Flatbread
- Warm a griddle on medium/high heat and brush some oil on it.
- Flip flatbread on the hot pan and carefully peel off the last piece of parchment paper.
- Cook for 2-3 minutes on the first side, then flip over with a spatula and cook for 1-2 more minutes on the other side. Repeat with the rest of the dough balls.
- Store in the pantry in an airtight box or on a plate covered with plastic wrap to keep soft for up to 3 days.