Avocado, Ricotta and Fried Egg Flatbread
- For the Flatbread
- 1.5kg spelt flower
- 900ml water
- 30g yeast
- 35g salt
- 2 tablespoons coarse salt
- Olive oil
- For the Avocado Mix
- 4 avocado
- 1 red chilli
- 2 lemons
- 1 cup mixed herbs dill, parsley and mint
- Olive oil
- 4 eggs - fried
For the Dough:
Warm the water to be at blood temperature, then add the yeast and dissolve. Mix in the flour and 35g salt.
Mix for about 5 mins until the dough is silky. Place the dough into a bowl and leave to prove in a warm place for 40 minutes.
Knock back the dough and portion into 10 balls, slightly smaller than a tennis ball.
Roll the balls out to circles about 1cm thick. Brush with olive oil and season with salt.
Cook on a char-grill for about 5 minutes each side.
For the Avocado:
Peel and chop the avocado, and place into a mixing bowl.
De-seed and chop the chilli.
Zest and juice the lemon.
Softly mix the above ingredients together and set aside.
Fry the eggs to your liking.
Place the flat bread on a plate.
Make sure the avocado mix is seasoned with salt and olive oil, and then spoon onto the flat bread. Place the fried egg onto and a lemon wedge on the side.
Serve with a side of chilli.