Light and quick vegetable flatbreads to prepare, ideal for a healthy snack or a light meal. They are cooked in a pan and do not require rising.
Grate the carrot and zucchini and set aside.
Mix the flour with the instant yeast.
Add the yogurt, a little water and the extra-virgin olive oil, mixing the ingredients well.
Add the grated vegetables and form a soft dough ball.
Divide the dough into balls and flatten them to make flatbreads about 1 cm thick.
Cook the flatbreads in a hot non-stick pan for about 10 minutes.
If necessary, put the flatbreads back in the pan for a couple of minutes if they are moist inside.
Non-stick pan
Eat immediately or store in the refrigerator for up to 1 day.
The flatbreads can be filled as you like and are also perfect for children.
Italia, Lazio
| Energy (kcal) | 147.94 |
| Carbohydrates (g) | 25.48 |
| of which sugars (g) | 3.44 |
| Fat (g) | 3.37 |
| of which saturates (g) | 0.72 |
| Protein (g) | 4.67 |
| Fibre (g) | 1.8 |
| Salt (g) | 0.07 |
