Avocado and Egg Flat Breads

These are so yummy!  The dough is really chewy and soft (which is always a winner in my book).  You can just make guacamole the way you normally do or you can follow this recipe - either way would work.  I didn't add any hot sauce, but I'm sure it would be good.
This came from http://www.thekitchn.com/ as a breakfast recipe, but I served it for dinner and I think I'd prefer that to breakfast.

Avocado and Egg Flat Breads

For the dough:
3/4 cups (6 ounces) warm water
1 teaspoon active-dry or instant yeast
2 cups (10 ounces) unbleached all-purpose flour  (plus or minus)
1 1/2 teaspoons salt

Toppings:

1 large Hass avocado
1 tablespoon finely chopped cilantro
1 teaspoons lime juice
1/8 teaspoon salt
4 large eggs
1 tablespoon vegetable oil
Hot sauce, for serving (optional)

In mixing bowl combine water and yeast and let bubble.  Add salt and slowly add flour until you have a good dough consistency (we all know what that is right?).  Knead in mixer for about 5 minutes.  Let rest.

In a medium bowl add pitted and peeled avocado, cilantro, lime juice and salt. Mash with a fork until smooth with a few chunks of avocado. Taste and adjust seasoning. (Depending on the size of your avocado, you may need more salt or lime juice.) Set aside.

Divide the dough into 4 equal pieces. On a well-floured cutting board, roll each piece into a thin, 6-inch circle. (If the dough keeps springing back as you roll it, let it rest for a few minutes to relax the gluten and try again.)

Heat a well-seasoned cast iron skillet (see note) over medium-high heat until very hot. Pour in a small amount of oil and place one of the dough circles in the center of the skillet. Cook for 1-2 minutes, until the underside is browned and the top surface is bubbly. Flip and cook other side until browned, pressing down with a spatula if the dough puffs up off the bottom of the pan. It may be charred in spots, which is fine. Remove to a plate and repeat with remaining dough circles. 

Spread 1/4 of the avocado mixture onto each cooked piece of dough.

Fry eggs to desired doneness and place each one on top of each flat bread piece. Serve immediately, with or without a drizzle of hot sauce.

Additional Notes

• The dough can be cooked up to 1 day ahead and stored in an airtight container. (It will be softer than when freshly made.) Warm in the oven or on a skillet before adding the toppings.