Cheddar cheese flatbread

Generous, colourful and bursting with flavour. This flatbread is generously topped with a creamy Cheddar cheese patty, creamy avocado mash and fresh toppings for a contemporary twist on a much-loved classic. The combination of soft, crispy and spicy elements creates a surprising dining experience. Served with sweet potato fries and chipotle mayo, this is a dish that effortlessly catches the eye on any menu.

Preparation method

1 Make the dough for the flatbreads

Knead all the ingredients until they form a cohesive mixture. Then leave it to rest.

2 Make the pickled red onion and chipotle mayonnaise

Mix the vinegar, sugar and salt with the red onion. Use your hands to rub the mixture thoroughly into the red onion. Set aside for at least 15 minutes. Next, mix the mayonnaise with the chipotle and a dash of lime juice. Chill this mixture.

3 Make the avocado mash

Mash the avocados with lime juice and salt to form a chunky, creamy mash. Taste and season to taste with salt and lime juice.

4 Bake the flatbreads

Divide the flatbread dough into four and shape into balls. Place a drop of oil on the dough, then use a rolling pin to roll it out into a thin oval shape. Then fry the flatbreads briefly in a dry, non-stick pan over a high heat. Repeat until all the flatbreads are cooked.

5 Prepare the Cheddar Patties

Cook the Cheddar Patties according to the instructions on the packet until they are golden brown and creamy.

6 Prepare the sweet potato fries

In the meantime, prepare the sweet potato fries according to the instructions on the packet.

7 Prepare the flatbreads

Spread the avocado mash over the flatbreads. Top with romaine lettuce, pickled red onion, the Cheddar Patty, cucumber and jalapeño. Serve the flatbreads with the sweet potato fries and a small bowl of chipotle mayo on the side.

Supplies

Makes 4 flatbreads

  • 4 Cheddar Cheese Patties
  • 400g sweet potato chips
  • 2 avocados
  • Juice of 1 lime
  • ¼ cucumber, cut into half-moons
  • 1 jalapeño, in thin rings
  • 1 head of romaine lettuce, roughly chopped
  • Salt & pepper

For the flatbreads

  • 280g flour
  • 195g Greek yoghurt
  • 1tl baking powder
  • Pinch of salt

For the pickled red onion

  • 1 red onion, in thin half rings
  • 2 tsp vinegar
  • 1tl sugar
  • ¼tl salt

For the chipotle mayo

  • 4el mayonnaise
  • 1–2 tsp chipotle sauce
  • A dash of lime juice

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