Gluten-free flatbread made from rice flour, very simple to prepare simply stuffed with salad, tuna and cherry tomatoes, to be closed and eaten as street food or eaten open-faced with a knife and fork.
It also works excellently with a sweet filling or as a simple substitute for bread.
Makes 2 small flatbreads, Preparation 15 mins + 1 hour resting, Cooking 5 mins
- 60 gr Gluten-free rice flour
- 40 gr potato starch
- 80 ml unsweetened soy vegetable drink
- a pinch of salt
- 2 gr cream of tartar or baking soda
For the filling:
- Drained tinned tuna chunks in olive oil, 100 g
- Rocket salad, to taste
- Cherry toms, to taste
- Fontina cheese, to taste
- Grated Parmigiano, a handful
- EVOO – Extra Virgin Olive Oil, a drizzle
Pour the two flours together with half a teaspoon of salt and the cream of tartar or baking soda into a bowl. Mix with a wooden spoon and in the meantime pour in the vegetable milk, continuing to mix with the spoon until the dough becomes a little firm, then pour it onto a lightly floured work surface and continue to knead with your hands, until you get a smooth ball-shaped dough.
Wrap it with cling film and leave it to rest in the fridge 1 hour.
Divide the dough into two parts and roll them out thinly on a floured pastry board.
Heat a non-stick pan without adding fat, cook the flatbread on both sides for about 2 minutes.
Stuff them while still hot with thin slices of fontina cheese, cherry tomatoes, rocket, tuna, a handful of grated Parmigiano and a drizzle of EVOO.