Grate the carrot and zucchini and set them aside.
Mix the flour with the instant yeast.
Add the yogurt, a little water, and the extra virgin olive oil, mixing the ingredients well.
Add the grated vegetables and form a soft dough.
Divide the dough into balls and flatten them to form flatbreads about 1 cm thick.
Cook the flatbreads in a preheated non-stick pan for about 10 minutes.
If necessary, cook the flatbreads in the pan for a couple more minutes if they are moist inside.
Non-stick pan
Consume immediately or store in the refrigerator for up to 1 day.
The flatbreads can be filled as desired and are also perfect for children.
Italia, Lazio
| Energy (kcal) | 362.74 |
| Carbohydrates (g) | 25.67 |
| of which Sugars (g) | 2.32 |
| Fat (g) | 27.33 |
| of which Saturates (g) | 4.11 |
| Protein (g) | 4.5 |
| Fiber (g) | 1.31 |
| Sale (g) | 0.05 |
