The stuffed ricotta flatbreads are flatbreads with a ricotta-based dough, really soft and super tasty.
The flatbreads I propose are exceptional especially for their softness, and if we add that they are stuffed with Nutella… they’re a real delight!!!
I had prepared them for my son’s snack, but then he also took them to school for snack time and they practically flew away at the speed of light.
I had some local sheep ricotta, but you can also use cow’s ricotta and to use up this leftover ricotta, this delicacy came out!
I stuffed them with Nutella, but of course you can opt for some jam, as long as it is not too runny, otherwise during cooking it could spill out from the edges.
If you make any of my recipes, send me the photos and I will publish them on my page with your name.
Make them yourself and I’m sure you’ll propose them often!
Kcal 274 approximately per each stuffed flatbread
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 12 pieces
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Stuffed Ricotta Flatbreads
- 10.5 oz Sheep Ricotta
- 1.2 oz Sugar
- 2 tsp Baking Powder
- 1 tbsp Extra Virgin Olive Oil
- 1/2 cup Water
- 2.5 cups All-Purpose Flour
- 1/3 cup All-Purpose Flour (for the work surface)
- 7 oz Nutella
- 1 oz Powdered Sugar
Preparation of Stuffed Ricotta Flatbreads
In a bowl, mix the sugar, flour, ricotta, oil, baking powder, and as you knead, add the water until you have a soft but not sticky dough.
If the dough is too sticky, add more flour; if it’s too firm, add a little more water.
Divide the dough into 24 balls…
…flatten each ball with your hands to form a flatbread, fill them with a full teaspoon of Nutella, then place another flatbread on top to close, sealing well.
Grease a non-stick pan, and when it’s very hot, cook the flatbreads on both sides over medium heat, covered with a lid.
