Fluffy crab and avocado flatbreads

1 For the flatbreads, mix the yoghurt, flour, baking powder, salt and lemon zest together until it becomes a dough.

2 Cover the dough with cling film and let it rest for 20 minutes before cutting into eight even pieces.

3 On a floured surface, press the dough into half centimetre (thickness) rounds.

4 Heat the olive oil in a frying pan until it is gently smoking and cook the flatbreads for three minutes on either side, until golden and puffy.

5 Drain them on kitchen towel and keep warm.

6 Crush the avocados with the lime, chilli, salt and pepper.

7 Spoon this, and some of the crabmeat, on top of the warm flatbreads and garnish with a few coriander leaves.