Entrée
Tex Mex Flatbread
Prep time15 min
ServingsPortions 8
FOR THE FLATBREAD:
- 250 g bread flour
- 6 tbsp olive oil
- 2/3 cup (150Ml) lukewarm water
- A pinch of salt
FOR THE TOPPINGS:
- 180 g Violife Tex Mex Style Shreds
- ¼ cup taco sauce
- ¼ cup sliced green pepper or jalapenos
- ¼ cup sliced red pepper
- ½ cup tinned corn, drained
- ½ tin of canned beans, drained and rinsed
- 1 avocado, sliced
- coriander leaves
- To make the flatbread dough, combine all the ingredients in a large bowl and knead well.
- Place on a lightly floured surface and continue to knead until smooth. Cut the dough in half and form two balls.
- Use a rolling pin to roll out thinly into two oval shapes. Place them on a lined baking tray and with a fork pierce the bases of the flatbreads. Bake in a preheated oven at 356°F(180°C) for 8-10 minutes.
- Remove from oven and drizzle with olive oil.
- Top with taco sauce, Violife Tex Mex Style Shreds, peppers, corn and beans.
- Place back into the oven and bake for a further 10-15 minutes.
- Serve and garnish with avocado slices and fresh coriander leaves.
