Grilled Flatbread with an Avocado Spread, Carrots and Pickled Shallots

Serves: 8


1 1/2 cups all-purpose flour plus up to 1/4 cup as needed to roll dough
1/2 cup traditional plain yogurt
1 1/2 tsp. yeast
1/2 cup milk
1 tsp. kosher salt divided
1/2 cup chopped whole carrots
1/4 cup water
1/2 cup extra virgin olive oil divided
1 Tbsp. coriander seeds
1/2 Tbsp. fennel seeds
1 tsp. black peppercorns
1/4 tsp. chili flakes
2 sprigs thyme
1 1/4 cups red wine vinegar
3/4 cup sugar
3 shallots peeled and sliced thinly
2 ripe, Fresh California Avocados seeded, peeled and halved
1 cup Herbed California Avocado Spread (see make ahead recipe below)
1 tsp. black sesame seeds
1 tsp. sea salt flakes

Herbed California Avocado Spread

Yields: 2 ½ cups

2 ripe, Fresh California Avocados seeded, peeled and halved
3 carrot tops leaves only
2 Tbsp. cilantro stems
1/2 lime juiced
1/2 small lemon juiced
1 Tbsp. tahini
1/2 tsp. cumin toasted
2 Tbsp. water
1/2 tsp. kosher salt or to taste

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit