Two Kinds of Flatbread with Avocado Cream (Guacamole)

Ingredients

• 150 g yellow corn flour
• 150 g blue corn flour
• Salt
• corn flour (for working)
• 150 ml water
• 1 Spring onion
• 1 fresh green chili pepper
• 2 ripe avocados
• 1 Lime
• 0.5 bunch cilantro leaves
• Salt
• pepper (ground)

Instructions

1. 1.

   Mix both flours separately with ½ tsp salt each. Add about 75 ml water to each and knead into a smooth dough for about 5 minutes. Let rest covered for about 15 minutes.

2. 2.

   Divide each dough into four portions. Shape each into a ball and roll out thin discs of about 15 cm diameter using a little flour.

3. 3.

   Cook each disc in a non‑fat pan for 1 minute on each side until the tortillas are done, showing dark spots or dots. Place finished tortillas on a preheated plate and cover with a kitchen towel to keep warm.

4. 4.

   For the guacamole, wash and finely chop the spring onion. Wash the chili peppers, slit lengthwise, deseed and dice finely. Peel the avocados, cut them in half lengthwise, remove the pit and loosen the flesh from the skin. Halve the lime and squeeze its juice. Wash the cilantro, shake dry and finely chop the leaves. Combine avocado, onion, chili, lime juice and cilantro in a blender and puree until smooth. Season with salt and pepper.

5. 5.

   Serve with the tortillas. Optionally garnish with steamed white spring onions and chives.