A quick and tasty recipe to prepare flatbreads in a pan without rising, filled with speck, sun-dried tomatoes, and mozzarella.
In a bowl, mix the flour with the baking soda and salt.
Add the water and extra virgin olive oil, kneading until you obtain a homogeneous mixture.
Let the dough rest for 20 minutes.
Divide the dough into 4 equal parts and roll them into discs.
Fill each disc with 2 slices of speck, sun-dried tomatoes, and mozzarella.
Fold the discs in half, sealing the edges well.
Cook the flatbreads in a non-stick pan for about 5 minutes on each side, until golden brown.
Non-stick pan
If prepared in the morning for the evening, reheat them in a pan before serving.
Perfect for a quick meal or an informal dinner.
Italy, Sicilia
| Energy (kcal) | 291.84 |
| Carbohydrates (g) | 34.42 |
| of which Sugars (g) | 1.13 |
| Fat (g) | 10.5 |
| of which Saturates (g) | 4.76 |
| Protein (g) | 16.57 |
| Fiber (g) | 1.05 |
| Sale (g) | 0.67 |
