A gluten-free flatbread made from rice flour, very light and filled with everyday active ingredients, perfect to fold all set to consume as street food or simply open-faced with a knife and fork.
It is likewise outstanding with a sweet filling or as an easy bread alternative.
Makes 2 little flatbreads, Preparation 15 minutes + 1 hour resting, Cooking 5 minutes
. 60 gr Rice flour, sorted . 40 gr potato starch, sorted . 80 ml unsweetened soy veggie beverage . a pinch of salt . 2 gr cremor tartar or baking soda .
For the filling:
. Tinned tuna portions in olive oil, 100 g, drained pipes . Rocket salad, to taste . Cherry toms, to taste . Fontina cheese, to taste . Grated cheese, a handful . EVOO– Bonus Virgin Olive Oil, a drizzle .
Technique
Pour rice flour and potato starch in a bowl with half a teaspoon of salt and the baking soda or cremor tartar, offer it a stir. Now gather the veggie beverage, continuing to blend till the dough is firm, location it on a gently floured work surface area and begin kneading with your hands till you get a smooth ball-shaped dough.
Wrap it with stick movie, location it in the refrigerator 1 hour.
Divide the dough into 2 parts and roll them out very finely on a floured pastry board.
Heat a non-stick pan without including fat, prepare the flatbread on both sides approx. 2 minutes.
Things them while still hot with thin pieces of fontina cheese, cherry tomatoes, rocket, tuna, a handful of grated cheese and a drizzle of EVOO.
(3 votes, average: 5.00 out of 5)
Packing …
