Zucchini flatbread cooked in an air fryer, tasty and crunchy. Ideal as a lunch saver, light dinner, appetizer, or finger food. Egg-free and lactose-free recipe, vegan version.
Mix the two flours in a bowl and add a generous sprinkle of sweet paprika.
Gradually add the water while mixing vigorously until you obtain a homogeneous dough.
Grate the zucchini and mix it into the dough, stirring to distribute evenly.
Transfer the mixture to a suitable air fryer tray (or a shallow pan) creating an even layer.
Preheat the air fryer to 180 °C and cook the flatbread for 30 minutes.
For a crunchier texture, increase the temperature to 200 °C and cook.
Store in the refrigerator in an airtight container for 2-3 days. Reheat in air fryer or oven to restore crispiness.
Italia
| Energy (kcal) | 142.7 |
| Carbohydrates (g) | 28.4 |
| of which Sugars (g) | 1.1 |
| Fat (g) | 0.73 |
| of which Saturates (g) | 0.11 |
| Protein (g) | 5.48 |
| Fiber (g) | 4.21 |
