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Finely chop the chillies and coriander.
Mash the avocado in a bowl and combine with the Greek yoghurt, lime juice and zest, salt, pepper, chillies and coriander.
Add the flour and mix to form a soft dough.
Cover and leave to rest for 10 minutes.
Divide the dough into 8 equal portions and roll into flatbreads.
Preheat a tava or griddle pan over a medium heat.
Cook each flatbread until golden with brown spots appearing on both sides, basting lightly with oil as you go.