There are numerous easy and fast Italian recipes that are really delicious! I have tried many varieties of flatbread because it doesn’t need to leaven. The following recipe can use different types of flour without gluten such as brown rice flour and buckwheat flour. The results are amazing!
If the flatbread is eaten immediately, it is very soft and can be used with salty spreads or sweet ones such as jam. Chopped pistachios can be put on top to give a colorful touch and a special flavor.
Ingredients:
100 gm. brown rice flour
150 gm. boiled potatoes
10 gm. olive oil
1 tablespoon chopped pistachios
a pinch of salt
Preparation:
Mash the potatoes with oil, salt and brown rice flour. Mix well and wait 30 minutes.
Roll out the dough into a very thin layer and cut out circles the diameter of a water glass. Cook the flatbread in a little olive oil two minutes per side and top with the pistachios.
N.B. Brown rice has ten times the vitamin count, four times the fiber than regular rice.
