Make a volcano with the flour and place
the yeast in the center along with the sugar
dissolved with a bit of water, the oil, the
salt and the remainder of the water.
Mix the flour into the wet ingredients and
form dough. Knead the dough until it
does not stick to the hands. Roll the dough
out over a floured surface and work it until obtaining a fine and elastic consistency.
Cover with a kitchen towel and allow it
to rest until it doubles in size. Divide the
dough into 50 g. units. Allow it to rest 30
minutes. Form into fl at circles and bake
at 250 C° for 10 minutes.
Peel the tomatoes; separate the meat from the seeds over
a sieve, reserving the tomato juices and
Cook the beet and reserve.
Make a brunoise with the meat of the tomato, the
cooked beet and the avocado.
make a thinner brunoise with the onion
and the gherkin. Set aside.
In a saute pan, reduce the soy sauce, lime
juice and tomato juices together with the
herbs. Strain and set aside.