Have you ever seen a balloon magically inflate in a pan? With balloon bread, it’s possible! Few ingredients, but a truly surprising result. You’ll get these puffy pockets to fill as you like. I choose prosciutto, mozzarella, and tomato, but you can freely experiment and stuff them as you prefer. Ideal when you have unexpected guests for dinner and want to prepare something really quick and delicious. Try it and let me know if you like it.
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- Difficulty: Very Easy
- Preparation time: 35 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 194.88 (Kcal)
- Carbohydrates 37.01 (g) of which sugars 4.38 (g)
- Proteins 8.52 (g)
- Fat 2.12 (g) of which saturated 1.15 (g)of which unsaturated 0.37 (g)
- Fibers 1.62 (g)
- Sodium 179.05 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup Greek yogurt
- 1 teaspoon baking soda
- 1 pinch salt
Tools
- 1 Pan
Steps
Pour the flour into a bowl
Add the Greek yogurt
the teaspoon of baking soda
Start working the dough
Add the salt.
Let it rest for 5 minutes.
Divide into 4 parts and form into not too thin discs
Cook them on a hot griddle on one side and when bubbles form, flip it over and they will puff up and can be filled with whatever you prefer. I use prosciutto, tomato, and mozzarella.
