Ingredients
GF, RSF 
30 mins 
Makes 8 flatbreads Flatbreads
- 2 cups light buckwheat flour
- 1 tsp gluten-free baking powder
- 1½ cups natural greek yoghurt or coconut yoghurt
- 1 tbs water
- 2 tbs olive oil
Toppings
- 8 eggs, fried or poached
- 100g goats cheese
- 2 avocados, sliced thickly
- 1 punet fresh cherry tomatoes, sliced in half
- A few handfuls fresh rocket
- Small bunch fresh basil
- Chili aioli
- Chili flakes
- Flaked sea salt
- Extra virgin olive oil
Method
- Mix the buckwheat flour, baking powder, yogurt, water and olive oil in a large bowl until well combined.
- Knead until a soft dough forms.
- Divide the dough into 8 portions and form into balls.
- Roll the dough balls into rounds and then flatten to about ½ cm thick (I like to roll them between two pieces of baking paper as the dough is quite sticky).
- Place the rolled out dough onto a paper lined baking tray, then drizzle with olive oil and sprinkle with flaked sea salt.
- Cook the flatbreads for about 15 minutes at 200 degrees celsius until crisp and golden brown.
- Remove from the oven and set aside to cool slightly.
- While they are still warm, spread each flatbread with a little goat’s cheese, top with a fried egg, a few cherry tomatoes, a few slices of avocado, a small handful of rocket, a spoonful of chili aioli, a few basil leaves, a pinch of chilli flakes, a drizzle of olive oil and a sprinkling of flaked sea salt. Enjoy!
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