Ingredients
- For the flatbreads
- 350g natural yoghurt
- 350g self-raising flour plus a little extra for dusting
- A pinch of salt
- 1 tsp baking power
- Zest of ½ a lemon
- 2 tbsp olive oil
- For the topping
- 100g picked crabmeat
- 2 ripe avocados
- ½ a red chilli finely diced
- Juice of one lime
- Sprigs of coriander
- Salt and pepper
1 For the flatbreads, mix the yoghurt, flour, baking powder, salt and lemon zest together until it becomes a dough.
2 Cover the dough with cling film and let it rest for 20 minutes before cutting into eight even pieces.
3 On a floured surface, press the dough into half centimetre (thickness) rounds.
4 Heat the olive oil in a frying pan until it is gently smoking and cook the flatbreads for three minutes on either side, until golden and puffy.
5 Drain them on kitchen towel and keep warm.
6 Crush the avocados with the lime, chilli, salt and pepper.
7 Spoon this, and some of the crabmeat, on top of the warm flatbreads and garnish with a few coriander leaves.
