In a bowl, combine the rice flour, chickpea flour, salt, and cream of tartar.
Add the lactose-free Greek yogurt and extra virgin olive oil.
Mix well and gradually add water until you obtain a soft and homogeneous dough.
Form dough balls and shape them directly on a baking sheet lined with parchment paper.
Bake at 180 degrees for 15-20 minutes or until the flatbreads are golden and puffed.
Remove from the oven and let cool before serving.
Fill the flatbreads with nickel-free tomatoes, salt, and oregano.
In the refrigerator for 2-3 days
Perfect to serve as an appetizer or a light snack. An excellent solution for those following a gluten-free and nickel-free diet.
Italy, Lombardia
