Matt Stone’s shredded snapper, lime, coriander and avocado flatbread

1.For flatbread, preheat oven to 180C. Combine yeast and 310ml cold water in a bowl, whisk to combine. Combine flours, sugar and 1 tsp fine salt in the bowl of an electric mixer fitted with a dough hook and mix to combine. Add yeast mixture then oil and mix on medium speed until dough is shiny and elastic (8-10 minutes). Cover with plastic wrap and refrigerate until doubled in size (1 hour). Turn out onto a lightly floured surface and divide into 8 balls. Roll out each ball into a 14cm-long oval shape, place on baking trays lined with baking paper, drizzle with oil, season to taste and bake, in batches, until golden and cooked through (8-10 minutes). Flatbread is best eaten on day of making.

2.Meanwhile for aïoli, process garlic, yolk, vinegar and mustard in a small food processor until combined. With motor running, add oil in a thin steady stream until incorporated and emulsified (2-3 minutes). Season to taste and refrigerate until required. Makes about 250ml.

3.Place snapper fillets on a baking tray lined with baking paper, drizzle with oil, season to taste and roast until snapper is just cooked through (6-8 minutes). Set aside to cool slightly.

4.Meanwhile, for avocado purée, process ingredients in a food processor until smooth, season to taste and set aside.

5.Coarsely flake snapper and transfer to a bowl, add spring onions and half the aïoli (remainder will keep refrigerated for 4 days), season to taste and stir to combine.

6.Top flatbread with avocado purée and snapper mixture, scatter over coriander and remaining spring onion, drizzle with oil, season to taste and serve with lime wedges.