Cook the flatbreads just before serving for the best results. The dough can be made well ahead of time (refrigerate and remove 30 minutes before cooking). This dish is versatile — try adding your favourite seasonal fillings to change it up.
Ingredients
Marinade
| 1 clove | garlic, crushed |
| 1 tsp | smoked paprika |
| 2 Tbsp | tomato sauce |
| 2 tsps | soy sauce |
| Pinch of | chilli flakes |
| 6 | field mushrooms, cut into 2cm slices |
| ¼ cup | water |
Flatbreads
| 1 tsp | dried yeast |
| 1 tsp | sugar |
| 1 cup | hot water |
| 1 ½ cups | plain flour |
| 1 tsp | salt |
| 2 Tbsp | olive oil |
To serve
| 2 cups | baby cos leaves |
| 1 cup | corn |
| 1 | avocado, chopped |
| ½ | lemon, squeezed |
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Directions
- For the marinade, place the garlic, paprika, tomato sauce, soy and chilli flakes in a bowl and combine well. Remove half into a cup and add ¼ cup water to make the sauce.
- Add the sliced mushrooms to the remaining marinade, tossing gently to cover.
- To make the flatbread, mix the yeast and sugar, then sprinkle over the hot water. Leave for 10 minutes until frothy. Place the flour and salt in a large bowl. Add the oil to the frothy yeast and pour into the flour, mixing well. Knead on a lightly floured bench for 5 minutes. Place in a clean bowl, cover and put in a warm area for 50 minutes to rise.
- Cook the mushrooms on a barbecue hotplate for 3-4 minutes on each side. Set aside.
- To cook the flatbread, divide the dough into 8 balls and roll to 5mm thick. Plate one or two on to a clean hot barbecue plate and cook for 3 or 4 minutes until bubbled, then flip and cook for a further 3 minutes. Stack while you cook the remainder.
- To serve, place the lettuce in a bowl. Combine the corn, avocado and lemon. Place a bit of each on a flatbread with mushrooms. Wrap and enjoy.
