Zucchini flatbreads: authentic taste and lightness with whole grain rice and chickpea flour, enriched with rosemary and olives. Try them now, discover Italian tradition!
Grate the zucchinis, chop the olives with a knife, and add fresh rosemary to taste. In a bowl, pour the flours and the yeast. Incorporate the vegetables, season with salt, and finally add the oil and water. Mix and, if necessary, add more water to obtain a soft dough. Pour the mixture onto a baking tray lined with paper and spread it thinly so that the thickness is about half a centimeter. Bake in the oven at 180 degrees for about 30 minutes until it colors. Turn off the oven, cut into slices, and flip the flatbread, let it rest in the warm oven for another 10-15 minutes. Serve hot, at room temperature, or reheat in the oven for 5 minutes before serving.
Italy, Lazio
| Energy (kcal) | 17.22 |
| Carbohydrates (g) | 3.05 |
| of which Sugars (g) | 0.13 |
| Fat (g) | 0.2 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 0.77 |
| Fiber (g) | 0.44 |
