Delicious flatbreads made with chickpea flour and Greek yogurt, filled with ricotta, peaches pan-fried with butter and honey, and crunchy muesli.
In a bowl, mix the chickpea flour, rice or corn flour, salt and Greek yogurt.
Add the extra virgin olive oil and mix until you obtain a smooth dough.
If necessary, add water a little at a time to soften the dough.
Divide the dough into portions and roll out each portion into a flatbread.
Cook the flatbreads in a hot non-stick pan for about 2-3 minutes per side.
Fill the flatbreads with ricotta, peaches pan-fried with butter and honey, and crunchy muesli.
Serve the filled flatbreads immediately.
Bowl
Non-stick pan
Store in the refrigerator for up to 2 days.
Italia, Emilia Romagna
| Energy (kcal) | 267.15 |
| Carbohydrates (g) | 39.39 |
| of which sugars (g) | 1.86 |
| Fat (g) | 7.45 |
| of which saturates (g) | 2.45 |
| Protein (g) | 10.94 |
| Fibre (g) | 4.28 |
| Salt (g) | 0.21 |
