These rye flatbreads are so easy to make, use just three ingredients and can be ready in 10 minutes. You can also use any fillings you fancy, here I use an avocado, feta and pepper mix. Cheese and ham would work, or a pesto and cheese one could be nice.
Ingredients
For The Flatbreads
- 100 g White/Light Rye Flour Doves Farm sell this in most supermarkets
- 120 g Greek Yoghurt
- 1/2 tsp Baking Powder
For The Filling
- an Avocado
- 3 tbsp Feta
- 2 Peppers diced
- a small Red Onion diced
- a tbsp Olive Oil
Instructions
- In a bowl combine your flour, yoghurt and baking powder until you have a ball of dough, if it's too sticky and in a sprinkle more of the flour until it's no longer sticky. Cover with a tea towel and set to one side.
- Add your onion and pepper and olive oil to a frying pan over a medium heat, these should soften and cook in a few minutes. You can add in any herbs or spices you'd like at this point, rosemary, garlic, fajita mix etc..
- In another bowl mash togehter your avocado and feta. Add in your pepper and onion mix once cooked and stir. Set aside.
- Take a quarter of your dough and roll it into a circle about the size of a side plate on a floured surface. Place this in your frying pan with the remaining oil over a medium heat.
- Add a quarter of the avocado mix and fold in half, gently use your spatula to press the edges closed. Flip carefully after 3 minutes and cook the otherside for a futher 2 minutes.
- Remove from the pan and repeat for the other three flatbreads.
- Allow to cool a little and slice in half. These go great with some tzatziki. Enjoy!