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Soft, thin flatbreads made with oat flour and whey protein, enriched with rosemary and quickly cooked in a pan. They are ideal for a protein-rich lunch or dinner, lactose-free and egg-free, and can be served with grilled vegetables.
Combine the oat flour, whey protein, and salt in a bowl.
Gradually add the water and oil, mixing until you obtain a soft, smooth dough.
Add the rosemary, then divide the dough into two equal portions and shape them into two balls.
Roll each ball out very thinly with a rolling pin, forming two regular discs.
Heat a nonstick pan and cook each flatbread for 3–4 minutes per side.
Serve the flatbreads while still hot, accompanied by grilled vegetables of your choice.
Rolling pin
Store in the refrigerator, well wrapped, for up to 2 days. Briefly reheat in a pan before serving.
For a softer texture, let the dough rest for 5 minutes before rolling it out. Adjust the amount of water according to the flour’s absorption
Italia
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Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
| Energy (kcal) | 346.05 |
| Carbohydrates (g) | 51.28 |
| of which sugars (g) | 1.75 |
| Fat (g) | 10.13 |
| of which saturates (g) | 1.63 |
| Protein (g) | 10.6 |
| Fibre (g) | 7.62 |
| Salt (g) | 0.02 |
