🌮 Super easy, super fast, and... super delicious! It's the perfect recipe for last-minute guests or a quick, yet light and healthy meal. Plus, it's convenient as a base to fill with all the creativity you have, both in savory 🌮🌯 and sweet 🍯🍫 versions.
Put the flours and water in a bowl and mix them well with a whisk, avoiding lumps.
If you suffer from gluten intolerance, replace the whole wheat flour with the same amount of cornstarch or fine rice flour.
Don't worry if the dough seems too liquid. It will thicken during cooking.
Heat a griddle over medium heat or alternatively a non-stick pan, and rub it with a paper towel soaked in oil. This will help the flatbreads detach better.
Fill a ladle with the batter and pour it into the hot pan. Use the bottom of the ladle to draw circles to spread the batter better and create a round and uniform flatbread.
After a few minutes, flip the flatbread using a spatula.
Cook the other side for a few minutes over medium heat.
Repeat the shaping and cooking of the flatbreads if you want to cook all the available batter.
You can store both the ready flatbreads and the batter for up to 3 days in the fridge.
Fill the flatbreads as you like, either to create tasty burritos or kebabs, or delicious mini sweet wafers to serve cold.
Bowl
Whisk
Non-stick pan
Ladle
Spatula
Store both the ready flatbreads and the batter for a maximum of 3 days in the fridge
Italia, Emilia Romagna
| Energy (kcal) | 161.5 |
| Carbohydrates (g) | 35.8 |
| of which Sugars (g) | 0.86 |
| Fat (g) | 0.36 |
| of which Saturates (g) | 0.04 |
| Protein (g) | 5.5 |
| Fiber (g) | 1.1 |
