Stir the yeast and sugar into the warm water, then combine this in a bowl with the other ingredients.
Turn out onto an oiled work surface and knead for a few minutes - the dough will be sticky, but be wary of adding any additional flour.
Place back into the bowl, cover with a cloth and leave to rest for about 30 minutes.
Turn out onto an oiled work surface and knead again for a few minutes. The dough should have absorbed all of the water my now and not be so sticky.
Cut into 8 pieces and kneading each one briefly shape into flat ovals, either with hands or a rolling pin.
Place the ovals onto a lined baking tray (or two, depending on size). Place inside a plastic bag and leave to rise for about 15 minutes.
Bake at the top of a hot oven (225C) for about 5 minutes when the breads should be lightly browned but still soft. Cover with a tea towel until all the bread has been baked. This will not only keep them warm, but keep them soft too.
Avocado Egg Dip
Roughly mash the avocados with the lime juice.
Stir in the onions and pepper.
Add the eggs and roughly mash into the avocado.4. Stir in the mayonnaise and pile into a serving dish. Top with the snipped chives.