Ingredients
-
7g dried yeast
-
3g sugar
-
200g spelt flour
-
150g strong bread flour
-
15g salt
-
30ml olive oil
-
200g asparagus
-
100g peas
-
½ bunch mint leaveschopped
-
200g ricotta
-
10g parmesangrated
-
1 clove of garliccrushed
-
1 lemonzested
-
1 pinch nutmeg
-
1pinch black pepper
Directions
Take your time, cook as a family or group of friends and enjoy this how-to vegetarian Asparagus and Ricotta Flatbread recipe.
Ingredients
| 7g dried yeast | |
| 3g sugar | |
| 200g spelt flour | |
| 150g strong bread flour | |
| 15g salt | |
| 30ml olive oil | |
| 200g asparagus | |
| 100g peas | |
| ½ bunch mint leaves | |
| 200g ricotta | |
| 10g parmesan | |
| 1 clove of garlic | |
| 1 lemon | |
| 1 pinch nutmeg | |
| 1pinch black pepper |
Steps
|
1
|
Put the yeast, sugar and 220 ml luke warm water in a jug and stir thoroughly. Leave to sit for a few minutes. |
|
2
|
Sift the flours and salt into a bowl, then incorporate the yeast mix. Stir in the oil and turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth. Return to the bowl, prove in the oven on Convection 40°C for 30 minutes until doubled in size. |
|
3
|
Remove dough from oven and knead for a few more minutes to knock it back. Then divide the dough into two and shape each piece into a ball. |
|
4
|
Snap the woody bases off the asparagus. Add to a bowl with the peas and 300 ml water. Cook on High Microwave Power for 4 minutes. Drain and set aside to cool. Add mint leaves, lemon juice and a drizzle of olive oil. Toss to combine. |
|
5
|
Preheat oven to Convection 210 °C. Flatten the dough with the palm of your hand, using a floured rolling pin, roll each into a wide flat base about 23-30 cm long. Place onto a lined enamel tray, then brush dough with oil. Bake on Convection 210 °C for 8-10 minutes with the enamel tray in the middle position. Turn halfway, remove when the bread is puffed and golden. Leave to cool. |
|
6
|
Put 4 mint leaves, cheeses, oil, garlic, lemon zest, salt, nutmeg and pepper in a small bowl and stir to combine. |
|
7
|
Spread the ricotta mix onto the flatbreads, then top with the asparagus and pea mix. |
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