In a bowl, mix the two flours, the yeast, and a pinch of salt.
Add the extra virgin olive oil and water, then knead until you obtain a smooth and non-sticky dough.
Cover the dough and let it rest for 20-30 minutes.
Divide the dough into 4 balls, roll them out with a rolling pin.
Cook each flatbread in a non-stick pan for 2 minutes on each side.
Turn the flatbreads when bubbles start to form.
Fill the flatbreads to taste, for example with bell peppers and onion cooked in an air fryer.
Bowl
Non-stick Pan
Rolling Pin
You can customize the filling of the flatbreads according to your taste.
Italy, Emilia Romagna
| Energy (kcal) | 237.07 |
| Carbohydrates (g) | 39.44 |
| of which Sugars (g) | 1.3 |
| Fat (g) | 4.96 |
| of which Saturates (g) | 0.69 |
| Protein (g) | 9.15 |
| Fiber (g) | 3.86 |
| Sale (g) | 2.84 |
