Today we are talking about a delicious and quick snack to enjoy at the beach, at work, or for an evening with friends, spelt flatbreads with tuna and zucchini. This is a delicious and appetizing preparation, perfect for a quick lunch, a buffet, to enjoy at home or during your free time. Spelt flour flatbreads are very easy to make, they pair well with fillings like cold cuts, fish, shellfish, vegetables, cheese, and so on, representing a light yet complete and substantial meal.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 10 flatbreads
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 3 3/4 cups Spelt flour
- 1/3 cup Re-milled semolina flour
- 1 tsp Fine salt
- 1 cup Lukewarm water
- 5 tbsps Lard (or a small cup of extra virgin olive oil)
- 1 lb Zucchini
- 11 oz Canned tuna in oil
- 20 Cherry tomatoes
- to taste Arugula
Preparation
Sift together the spelt flour and semolina in a large bowl. Make a well in the center and add the salt and lard.
Use your fingertips to combine the lard with the flour.
With one hand, gradually pour in the lukewarm water (ensure it’s not hot), while incorporating the flour with the other hand to form a coarse dough. You may not need all the water, which is why it should be added a little at a time.
Turn the dough out onto a lightly floured surface with semolina and knead until it reaches a soft and elastic consistency, easy to work with, but not sticky; the dough is ready when it no longer sticks to your hands.
Depending on the humidity of your environment (whether it’s too dry or too humid), the amount of liquid I indicated may vary slightly to achieve the right consistency.
Divide the dough into 10 balls and let them rest for at least 15 minutes (well covered), allowing the gluten to relax and making it easier to roll out the flatbreads more quickly.
Wash, thinly slice, and grill the zucchini on both sides. Let them cool on a rack without seasoning. They will get their flavor from the other ingredients.
Heat a griddle for the flatbreads or a non-stick pan about 8 inches in diameter. Roll out the flatbreads to a thickness of 1/8 inch, pierce the surface with a fork to prevent bubbles from forming while cooking (I don’t often do this because I like them “bubbly,” but the real flatbread shouldn’t have bubbles on the surface) and cook them on both sides for about 30 seconds. Continue until all flatbreads are done. Keep the unrolled flatbreads well covered to prevent them from drying on the surface.
Let’s move on to the filling. Once cooked, fill them with tuna fillets, grilled zucchini, cherry tomato pieces, and arugula.
Spelt flour flatbreads go well with both typical and classic traditional flatbread fillings and alternative, vegetarian, and fish fillings.
Try them with zucchini and mackerel cream with parsley, or with tuna and pickles cream or tuna sauce
