🌮 A super easy, super quick, and... super delicious recipe! It is the perfect recipe for last-minute guests or for a quick, light, and healthy meal. And it serves as a convenient 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 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 testera 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 more easily.
Fill a ladle with the dough and pour it into the hot pan. With the bottom of the ladle, draw circles to better spread the dough and create a round and even flatbread.
After a few minutes, turn the flatbread over using a spatula.
Cook the other side for a few more minutes over medium heat.
Repeat the shaping and cooking of the flatbreads if you want to cook all the available dough.
You can store both the ready flatbreads and the dough 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 pancakes to serve cold.
Bowl
Whisk
Non-stick pan
Ladle
Spatula
Store in the fridge both the ready flatbreads and the dough for a maximum of 3 days in the fridge
Italy, 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 |
