Salt Fried Flat Breads with Spicy Guacamole

Instructions

• Dissolve the sugar and yeast in the warm water.
• Place the flour and salt in a large bowl and make a well in the middle. Pour in the olive oil followed by the yeast mixture. Mix quickly until all the ingredients are combined. Cover with a tea towel or a piece of oiled cling film and leave in a warm place until doubled in size.
• Meanwhile, make the guacamole. Cut the avocados in half lengthways and discard the stones. Scoop out the flesh with a spoon and place in a bowl before mashing with a fork. Mix in the other ingredients then have a little taste to check the seasoning.
• Once the bread dough has doubled in size, knock it back and place to one side.
• Heat a heavy frying pan over a medium heat. Sprinkle the pan with a generous pinch of Cornish Sea Salt.
• Divide the bread dough into ping pong ball sized pieces. Rub a little oil onto your work surface and rolling pin to stop the dough from sticking then roll out the dough pieces until about 3mm thick.
• Place the flat bread onto the salted pan, you should hear it sizzle a bit. Cook for 2-3 mins until the dough begins to bubble up, then flip over, the cooked surface should be turning golden in colour. Cook the other side for a further 2-3 mins. The breads should feel firm with a good crust when cooked. Adjust the heat if necessary.
• Repeat the process with the remaining dough keeping the breads warm in the oven if you wish. Serve with the guacamole.