Delicious flatbreads made with chickpea flour and Greek yogurt, filled with ricotta, peaches sautéed with butter and honey, and crunchy muesli.
In a bowl, mix the chickpea flour, rice or corn flour, salt, and Greek yogurt.
Add the EVO oil and mix until you get a homogeneous dough.
If necessary, add water little by little 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 on each side.
Fill the flatbreads with ricotta, peaches sautéed 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) | 344.44 |
| Carbohydrates (g) | 29.86 |
| of which Sugars (g) | 1.41 |
| Fat (g) | 21.42 |
| of which Saturates (g) | 4.12 |
| Protein (g) | 8.29 |
| Fiber (g) | 3.25 |
| Sale (g) | 3.47 |
