Yogurt flatbreads with smoked chicken and veg
By OcadoLife
Published on 02 December 2021
Add these easy gluten-free flatbreads to
your repertoire – they’re the perfect substitute.Time and servings
30 minsTotal time
4Servings
15 minsPrep time
15 minsCooking time
Ingredients
- 2 tbsp of olive oil, plus 2 tbsp for the flatbreads
- 250 g of asparagus, woody ends removed
- 3 smoked chicken slices, sliced
- 80 g of baby leaf salad
- 200 g of houmous
- 1 tbsp of cider vinegar, for the flatbreads
- 250 g of coconut yogurt, for the flatbreads (we used The Coconut Collaborative)
- 350 g of gluten-free plain flour, for the flatbreads (we used Doves Farm)
- 1 tsp of baking powder, for the flatbreads
- 0.25 tsp of xantham gum, for the flatbreads
- 2 sweetcorn cobs
- 2 avocados, sliced
- 1 tbsp of coriander seeds, for the flatbreads, ground using pestle and mortar
Method
Step 1
Bring a large pan of water to the boil and cook the sweetcorn for 5-8 mins until tender.Step 2
Drain the corn and rub a little olive oil over each cob. Bring a griddle pan to a very high heat and griddle the corn till lightly charred, turning frequently. Then remove from the heat and set aside to cool slightly before cutting the kernels from the cob.Step 3
Toss the asparagus in oil and griddle for 2 mins, until lightly charred.Step 4
With a wodge of kitchen towels, carefully wipe the griddle pan ready to cook the flatbreads.Step 5
Place all the flatbread ingredients in a large bowl and mix until it forms a dough. Divide into 8 small balls then, on a floured surface, roll each one out into a 7-8 inch circle. Bring the griddle pan up to a high heat and cook the flatbreads one at a time for 1 min per side.Step 6
Place the chicken, avocado, salad, houmous, asparagus and corn onto plates, drizzle with a little oil and vinegar and serve with the warm flatbreads.