Mexican Chickpea Flatbreads With Avocado Jalapeno Crema - Australian Avocados

Ingredients

• 1 ¾ cups wholemeal self-raising flour, plus extra for dusting
• 1 cup plain Greek yoghurt
• 2 large Hass Avocados
• 2 tbsp fresh lime juice
• ½ cup Greek yoghurt
• 1 clove garlic, crushed
• 2 tbsp pickled jalapeños or fresh deseeded and chopped, to taste
• Sea salt and ground black pepper
• 2 tbsp extra virgin olive oil, plus extra for frying
• ½ tsp ground cumin
• ½ smoky paprika
• Pinch chilli flakes
• 1 tbsp lime juice
• 1 cup corn kernels (can be frozen corn)
• 1 ½ cups cooked chickpeas
• 200 g cherry tomatoes, cut into quarters
• 1 medium red capsicum, seeds removed, and flesh finely diced
• ½ medium red onion, finely diced
• ½ bunch coriander, leaves and stalks finely chopped
• 1 Hass Avocado, sliced, for the top