The LEGÙ flatbread is quick to prepare, gluten-free, and rich in plant proteins!
In a bowl, mix flour, salt, and yeast. Add water, sunflower oil, olive oil, and knead well with one hand.
Work the dough well until you get an elastic consistency. Divide the dough in half and form two balls.
Roll out with a rolling pin to a thickness of about ½ cm. You can help yourself by oiling the surface well or using 2 sheets of parchment paper/plastic wrap.
Heat a griddle or a non-stick pan. Then place the dough disc and cook over low heat for about 2 minutes on each side.
Fill as desired, we recommend stracchino, arugula, and cherry tomatoes!
Rolling pin
Store in the refrigerator for a maximum of 2-3 days.
Italia
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