2 ripe avocados
Juice of 1/2 lime
1 small red chilli deseeded and finely diced
1/2 red onion, finely diced
1 firm tomato, diced
a large handful of fresh coriander
Spelt flatbreads -
250g wholemeal spelt flour
1 tbsp extra virgin olive oil
1/2 tsp salt
1/2 tsp baking powder
150ml almost boiling water
1. Mix the dry ingredients in a large bowl and then add the oil - stir well and then slowly add the water, stirring all the time. When the mixture starts to look doughy rather than 'flaky', use your hands to knead for around two minutes. Cover with a wet tea towel and leave for around 15 minutes.
2. In the meantime, start on the guacamole by de-stoning and scooping the flesh from the avocado. In a large bowl, mix with the rest of the ingredients - if you prefer a smoother guac, you can put the ingredients into a food processor and blitz for 30 seconds, otherwise simply mash with a fork for a chunkier texture.
3. When the dough has rested for 15 minutes, heat a large skillet pan or heavy frying pan. Tear a small piece of dough from the ball and roll out into a flat disc on a floured board. Ideally make the disc as thin as you can without tearing. Add a little spray oil or olive oil to the pan using kitchen roll to spread. Cook each flat bread for about 1 minute each side.