- 175 ml water
- 175 gr rice flour
- 20 gr olive oil
- Pinch of salt
- 1 fennel
- 10 cherry tomatoes
- vegan & basil vegan pesto
- Parmesan cheese ( or not in case of a vegan diet)
Bring the water to a boil in a small pot and, when warm, add the rice flour to it. Mix with a whisk, then add the salt and the oil. Keep whisking until you get a smooth consistency, then let the dough cool down for a few minutes.
In the meantime, prepare the filling. Cut the fennel in thin slices, season it with salt, olive oil and pepper and cook it in the oven at 180°C for about 15 min. Cut the cherry tomatoes in half, the salad in smaller pieces and the Parmesan.
When the dough has cooled down, transfer it on the counter and work it with your hands for a few minutes, finally make a ball out of it. Divide the dough in two parts and, using a rolling pin and some extra rice flour, flatten it out to a thickness of 2/3 mm. Warm up a non-stick pan and cook the flatbread one at a time. Cook each side for 3 minutes.
When ready, spread the ‘Almond and basil pesto’ on half of each flatbread, add the salad, the cherry tomatoes, the fennels and the Parmesan shavings. Add some extra olive oil and fold the flatbreads close. Enjoy!