Super simple and delicious flatbread enriched with cricket flour for a boost of sustainable complete protein, minerals and vitamins such vitamin B12. Paired with homemade hummus and this is the perfect healthy lunch.
- Difficulty: Easy – Medium
- Makes: 3 flatbreads
- All purpose flour 165 g
- Cricket flour 40g
- Water 100 g
- EVO Oil 1 teaspoon
- Salt 1 pinch
- baking powder 1 teaspoon
- Steamed chickpeas 250 g
- Lemon juice Half
- EVO Oil 2 tbsp
- Garlic 1 clove
- Salt and peper To taste
- Water if needed
- Tahini or white sesame 1 tbsp or 20g sesame
- Red onions 1 pc
- Tomatoes 100 g
Mix the flours together carefully, then add the oil, salt and water and start kneading until you get a smooth dough.
Cover with a wet towel and leave to rest for 10-15 minutes.
Preheat a pan over medium heat and toast the sesame until golden brown.
When the sesame is toasted, place it in a blender and blend until you have a smooth paste. This is called tahini. If you are struggling, try adding some hot water.
Remove the tahini from the blender and replace it with the chickpeas and lemon juice.
Blend the chickpeas and gradually add the other ingredients: garlic, olive oil, tahini and water. Season it with salt and pepper to taste.
Divide the flatbread dough into 2-3 pieces and roll it out with a rolling pin forming a circle.
In a pan cook it on both sides and they are ready!
Recipe created byDAVIDE RIZZOLI –