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 get 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.
Flip the flatbreads when bubbles start to form.
Fill the flatbreads as desired, for example with peppers and onions cooked in an air fryer.
Bowl
Non-stick pan
Rolling pin
You can customize the filling of the flatbreads according to your taste.
Italia, 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 |
