Since I was first taught to make this recipe in an English restaurant, I fell in love with it! It is so simple, an explosion of freshness from the vegetables and the spiciness of the peppers, plus the avocado dip sauce with sour cream! I love it so much, but unfortunately, I can only make it when I am alone or when I know that guests who enjoy this type are coming. This time, out of laziness or whatever, I chose to make the flatbreads/tortillas myself. I won't do it again unless I buy a noodle machine. So, if you have a noodle machine, I recommend making them yourself wholeheartedly and giving up on the store-bought ones.
For the flatbread, start by heating enough water to dissolve the yeast. Sift the flour into a bowl, then make a well in the center and add the dissolved yeast in water. With a fork, gently beat until you incorporate all the flour and liquid. After that, knead gently by hand. If the dough is too sticky, add more flour until it pulls away from your hands. Shape into a ball, sprinkle enough flour, and let it rise for about 30 minutes.
For the avocado dip, cut the avocado in half and scoop out the flesh with a plastic spoon to avoid oxidation. Place the flesh in a glass bowl, sprinkle a teaspoon of fine salt, and, with the back of the spoon, mash the avocado until it becomes a smooth paste. Add the juice from half a lemon, depending on the sour cream used. If you use sour cream, just add a teaspoon to avoid oxidation. Mix well and refrigerate.
For the filling, use a cup of frozen sweet corn, which is much better than canned. In summer, use milk corn, which you cut off the cob and blanch in boiling salted water for 5 minutes. Peel a tomato and chop it into small cubes, while the other tomato you grate, keeping only the flesh. Sprinkle salt over all the ingredients. Chop the red bell pepper and the hot pepper, add chopped fresh coriander, and mix with the corn and tomatoes. Taste the mixture and adjust the salt and spiciness to your liking. Grate the cheese and reserve.
From the flatbread dough, roll out thin sheets about 2 mm thick. If you have a noodle machine, use it; otherwise, it will be a challenge! The best way to roll out the dough is on a cloth napkin or a dedicated tablecloth. As you roll out the sheets, heat a pan similar to a pancake pan and semi-cook the tortillas, about one minute on each side, until they become slightly firm. Reserve them on a plate.
Spread the flatbreads on the work surface, add a spoonful or two of the tomato sauce mixture and the grated cheese on top. Fold the flatbreads in half. In the same pan where you cooked them, add a little oil, and when it is hot, fry the flatbreads on both sides for 2-3 minutes. Cut them into quarters and serve hot, alongside the avocado dip sauce and sour cream. This recipe is not only delicious, but it brings together fresh flavors and a crunchy texture, perfect for a savory meal!
For the flatbread, start by heating enough water to dissolve the yeast. Sift the flour into a bowl, then make a well in the center and add the dissolved yeast in water. With a fork, gently beat until you incorporate all the flour and liquid. After that, knead gently by hand. If the dough is too sticky, add more flour until it pulls away from your hands. Shape into a ball, sprinkle enough flour, and let it rise for about 30 minutes.
For the avocado dip, cut the avocado in half and scoop out the flesh with a plastic spoon to avoid oxidation. Place the flesh in a glass bowl, sprinkle a teaspoon of fine salt, and, with the back of the spoon, mash the avocado until it becomes a smooth paste. Add the juice from half a lemon, depending on the sour cream used. If you use sour cream, just add a teaspoon to avoid oxidation. Mix well and refrigerate.
For the filling, use a cup of frozen sweet corn, which is much better than canned. In summer, use milk corn, which you cut off the cob and blanch in boiling salted water for 5 minutes. Peel a tomato and chop it into small cubes, while the other tomato you grate, keeping only the flesh. Sprinkle salt over all the ingredients. Chop the red bell pepper and the hot pepper, add chopped fresh coriander, and mix with the corn and tomatoes. Taste the mixture and adjust the salt and spiciness to your liking. Grate the cheese and reserve.
From the flatbread dough, roll out thin sheets about 2 mm thick. If you have a noodle machine, use it; otherwise, it will be a challenge! The best way to roll out the dough is on a cloth napkin or a dedicated tablecloth. As you roll out the sheets, heat a pan similar to a pancake pan and semi-cook the tortillas, about one minute on each side, until they become slightly firm. Reserve them on a plate.
Spread the flatbreads on the work surface, add a spoonful or two of the tomato sauce mixture and the grated cheese on top. Fold the flatbreads in half. In the same pan where you cooked them, add a little oil, and when it is hot, fry the flatbreads on both sides for 2-3 minutes. Cut them into quarters and serve hot, alongside the avocado dip sauce and sour cream. This recipe is not only delicious, but it brings together fresh flavors and a crunchy texture, perfect for a savory meal!
Ingredients
Flatbread: 125g white flour, 5g fresh yeast, 50ml warm water, extra flour for kneading and rolling, salt. Avocado dip: one very ripe avocado, juice from half a lemon, salt, sour cream about one-third of the amount of avocado. Filling: 100g cheddar cheese or to taste - I had unsalted Romanian cheese, 2 ripe tomatoes, a strip of red bell pepper - optional, 3-4 pickled hot peppers/jalapeños, but our hot peppers work very well too! salt, one cup of frozen sweet corn, fresh coriander.