Buckwheat flatbread with avocado and sesame

Ingredients

For 1 serving

• Buckwheat flour50 g
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Avocado0.5
• Lemon juiceto taste
• Cherry tomatoes80 g
• Sesame seeds5 g

Contains: sesame,

Method

1. In a bowl mix the buckwheat flour with a pinch of salt and the extra virgin olive oil, then add lukewarm water little by little and knead until you have a soft dough that doesn't stick to your hands; cover and leave to rest for 10 minutes.
2. Meanwhile wash the cherry tomatoes and cut them into wedges; toast the sesame seeds in a dry small pan over medium heat for 1 minute, until golden.
3. Roll the dough between two sheets of greaseproof paper into a thin disc, about 2–3 mm: without gluten it is fragile, and this makes it easier to handle.
4. Heat a non-stick pan well over medium-high heat and cook the flatbread for 2 minutes per side, until golden spots appear.
5. Halve the avocado, scoop out the flesh and mash it with the lemon juice and a pinch of salt; spread it on the hot flatbread and top with the tomatoes and sesame.