Quick & Easy Cumin Flatbreads with Avocado, Feta and Harissa

Flatbreads are honestly so easy to make - it blows my mind that more people don't do it at home! All you need is some flour, some baking powder and a little yoghurt and away you go. In this version, I have used self-raising flour but you can swap it out for 225g plain flour and 25g baking powder if that's all you have in.

On top, we have the deliciously creamy combination of avocado and feta cheese together with a little extra yoghurt spiked with the heat of harissa. You can use whatever hot sauce you want but there's something so tasty about harissa (especially the rose one if you can find it!). 

Quick & Easy Cumin Flatbreads with Avocado, Feta and Harissa

Serves 4

olive or rapeseed oil

1 tsp cumin seeds 

250g self-raising flour, plus extra for dusting 

¾ tsp baking powder 

350g plain yoghurt 

2 ripe avocados 

75g feta cheese 

1 tsp harissa

8 cherry tomatoes, quartered

sea salt and freshly ground black pepper

Lightly toast the cumin in a dry pan, then tip into a bowl. Add the flour, baking powder and seasoning with 250g of the yoghurt and mix together until you have a rough dough. Turn out onto a lightly floured surface and knead until the dough just comes together. Place in a lightly greased bowl, cover with a damp tea towel and put to one side. 

Peel, destone and chop the avocado into chunks, then place in a bowl. Crumble in the feta. Add a drizzle of oil and season to taste then mash everything together. In another bowl, stir the harissa into the rest of the yoghurt. 

Divide the dough into eight balls. Roll each one on a lightly floured surface into an oval shape, roughly 3mm thick. Place a griddle pan over a high heat. Once hot. griddle each flatbread for 2 to 3 minutes, until puffed up and charred, turning halfway. 

Off the heat, brush the flatbread with a little oil, then serve with the avocado salad and harissa yoghurt.