We love flatbreads; they can add so much diversity to our menu. They make an excellent base for a tasty wrap that can be prepared quickly with some sliced vegetables, a delicious sauce, and some meat or fish.
Our spring flatbreads are made from whole wheat flour mixed with nettles, which you can eventually replace with spinach.
Ingredients:
- 200g 00 flour
- 200g whole wheat flour
- 200g nettles
- 2 eggs, salt
Instructions:
- Blend the nettles with the egg.
- Gradually add the flour to the nettles and form a dough.
- Let it rest for about half an hour before you start cooking them on the pan. Each flatbread cooks for about 2 minutes on each side.
- I greased each flatbread with oil and stacked them one on top of the other. It's preferable to serve them immediately because they can dry out quickly.
Bon Appétit!
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