Name: Flatbread With Avocado and Scallion Salsa
Yield: 8 servings
Ingredients: 1½ tsp. sugar; 1 ¼-oz. envelope active dry yeast (about 2¼ tsp.); 2½ cups (313 g) all-purpose flour; ½ cup whole-milk plain Greek yogurt; 2 Tbsp. extra-virgin olive oil; 2 tsp. kosher salt; 2 tsp. coriander seeds; 2 tsp. cumin seeds; 8 scallions; 4 Tbsp. plus 1 cup extra-virgin olive oil, divided, plus more for brushing; 1 red or green chile (such as serrano or jalapeño), finely chopped; 1 cup finely chopped parsley; 1 lemon; 4 medium avocados, pits removed; A spice mill

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Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Aneta Florczyk

Pillowy flatbread is an optimal canvas for buttery avocados and a spicy salsa, but it can also be a vehicle for all kinds of dips and spreads. This is obviously a riff on avocado toast, but it’s 10x better because homemade flatbread beats toast any day.

Recipe notes