Grilled Flatbread with an Avocado Spread, Carrots and Pickled Shallots

1. For flatbread, use a dough hook to mix flour, yogurt, yeast, milk and 1/2 tsp. salt for 5 minutes.
2. Let rest and double in size, about 1 hour.
3. Flour a flat surface; divide dough into 8 balls, the roll each ball evenly into circles about 1/8-inch thick. NOTE: If dough is sticky, knead in up to 1/4 cup flour.
4. Set aside until ready to grill.
5. Preheat oven to 350 degrees F.
6. Place chopped carrots in a deep roasting pan with water, remaining salt and half the oil, cover with foil and roast at 350 degrees for 20 minutes, then set aside.
7. In a saucepan, combine coriander seeds, fennel seeds, peppercorns, chili flakes, thyme, red wine vinegar and sugar. Bring all ingredients to a boil, about 10 minutes, then strain liquid over shallots and set aside.
8. Preheat charcoal grill for up to 10 minutes, set gas grill to 350 degrees F, or preheat skillet on medium heat.
9. Spread half the remaining oil on both sides of the flatbread circles and place on grill for 2 minutes on each side, then let rest.
10. Cut avocado halves into four equal slices each, then brush remaining oil equally on each slice. Place on grill for about 2 minutes, or until each side is slightly charred. NOTE: Keep grilling until you can see visible grill marks on each slice.
11. Spread Herbed California Avocado Spread evenly across flatbread, layer on roasted carrots, grilled avocado slices and top with drained pickled shallots, black sesame seeds and sea salt flakes.

Herbed California Avocado Spread Instructions:

1. Combine all ingredients in a blender and blend until completely smooth.
2. Season with salt to taste and set aside until ready to use.

Serving Suggestion: Before serving, splash with a dash of lemon juice for an added zest.

Beverage Pairing: Consider pairing this with a cold, refreshing glass of iced tea.