Difficulty: a little effort
Prep time: 90 mins
Cook time: 15 mins
1/2 tsp (2.5 ml) sugar
2 C (500 ml) flour
2 ½ tsp (12.5 ml) dry instant yeast
1 tsp (5 ml) fine salt
1 Tbsp (15 ml) olive oil
3/4 C (180 ml) tepid water
1 small fresh pineapple, finely diced
1 small paw-paw, finely diced
1 small red onion, finely chopped
½ red pepper, finely chopped
1 red chilli, finely chopped (optional)
Small handful fresh coriander, chopped
zest and juice of 1 lime
salt and freshly cracked black pepper
2 boxes Fry’s Schnitzel
olive oil, for brushing
Sriracha aquafaba mayo
Light the braai.
Sieve all of the dry ingredients into a bowl. Add the oil and lightly mix. Add the water a little a time and incorporate to form a sticky dough. Tip the dough onto a well floured surface and knead until soft and smooth. Add a splash of olive oil to a bowl and coat the bottom and side of the bowl with the oil. Place the dough inside the bowl, cover with a damp kitchen towel and leave somewhere warm to rise for an hour. The dough should double in size. Once the dough has risen, tip out and divide into 8 balls. Roll out into circles. Brush with olive oil and braai over medium-hot coals. Once the dough bubbles, flip over using a stainless steel spatula and cook until golden on the other side. Gently fold the flatbreads in half immediately as they come off the heat, as they will stiffen up as they cool.
While the dough is rising, combine all of the ingredients for the salsa in a bowl, season with salt and pepper to taste. Brush the Fry’s Schnitzels with olive oil and braai over hot coals.
Place a Fry’s Schnitzel on a bed of baby greens in a folded flatbread. Top with sliced avo and tropical salsa. Drizzle with Sriracha aquafaba mayo.