Mix the flour, sugar and salt in a bowl. Add the water and oil, mix and knead into a soft, smooth dough. Cover the dough and leave to rest at room temperature for approx. 30 mins. Divide the dough into 6 portions, shape into balls. On a lightly floured surface, roll the dough balls into circles (approx. 20 cm in diameter), transfer to baking trays lined with baking paper.
Bake for approx. 15 mins. per tray in a (convection) oven preheated to 180°C. Remove the tortillas from the oven, leave to cool.
In a bowl, combine the avocados with all the other ingredients up to and including the chilli flakes, mash well with a fork.
Heat the oil in a large frying pan. Reduce the heat, briefly fry the garlic and thyme. Add the mushrooms, stir fry for approx. 5 mins., season with salt.
Spread the avocado puree over the tortillas, top with the air-dried meat and mushrooms, sprinkle with the dukkah and drizzle with lime juice.