Avocado, ricotta, fried egg, spelt flatbread
1.5kg spelt flower
2 tablespoons flakey salt
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 for 40mins.
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 flaky salt.
Cook on a chargrill for about 5 mins each side.
1 red chilli
1 cup mixed herbs dill, parsley and mint
Peel and chop the avocado, and place into a mixing bowl.
Deseed 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.