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🌮 An extremely easy, very quick and... delicious recipe! It is the perfect recipe for last-minute guests or for a quick but light and healthy meal. And it is also handy as a base to fill with all the creativity you have, either in a savory 🌮🌯 or sweet 🍯🍫 version.
Put the flours and water in a bowl and mix them 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.
Do not worry if the batter seems too liquid. It will thicken while cooking.
Heat a griddle over medium heat or alternatively a pan, as long as it is non-stick, and rub it with a paper towel soaked in oil. This will help the flatbreads release more easily.
Fill a ladle with batter and pour it into the hot pan. With the bottom of the ladle, draw circles to spread the batter better and create a round, even flatbread
After a few minutes, turn the flatbread over using a spatula
Cook the other side for a few minutes as well over medium heat
Repeat shaping and cooking the flatbreads if you want to cook all the batter you have
You can store both the ready-made flatbreads and the batter for up to 3 days in the fridge.
Fill the flatbreads however you like, either to make tasty burritos or kebabs, or delicious mini sweet wafers to serve cold
Bowl
Whisk
Non-stick pan
Ladle
Spatula
Store the ready-made flatbreads and the batter in the fridge for up to 3 days
Italia, Emilia Romagna
| Energy (kcal) | 323 |
| Carbohydrates (g) | 71.6 |
| of which sugars (g) | 1.7 |
| Fat (g) | 0.7 |
| of which saturates (g) | 0.08 |
| Protein (g) | 11 |
| Fibre (g) | 2.2 |
