Flatbreads with arugula
Description
The recipe won’t take much time. You can prepare the flatbread dough in advance and store it in the refrigerator for no more than a day. For the filling, choose young arugula shoots, as older ones taste bitter. Use olive oil or refined sunflower oil. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Sift the flour into a deep bowl and make a well in it. Add the salt and ground black pepper. Pour in the vegetable oil and water.
- 3
Step 3
Knead a firm but pliable dough, leaving a little flour for rolling. Let the dough rest for 15-20 minutes under plastic wrap so the gluten can activate.
- 4
Step 4
Divide the dough into three parts and lightly roll each one out into a flatbread. Rinse the arugula and shake off excess moisture. Trim the ends of the stems and cut into small pieces. Spread the chopped greens over the flatbread. At this point, you can add a little grated cheese. Gather the edges of the flatbread in the center.
- 5
Step 5
Roll it out again, working carefully so as not to tear the dough.
- 6
Step 6
Toast the flatbreads in a hot dry skillet for 2 minutes on each side.
- 7
Step 7
Place them on a plate. If desired, brush with oil: vegetable oil or melted butter.
- 8
Step 8
Serve the flatbreads with arugula.