Flatbread tacos are delightful finger foods that are easy to prepare.
Egg-free and lactose-free, perfect for accompanying appetizers, for a light dinner, as a salty snack, for a quick lunch or dinner, alone or with company, for a buffet.
Read on to find out how to make flatbread tacos with the easy recipe you can find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Flatbread Tacos
- 4 cups all-purpose flour
- 1 cup water
- 3 tbsps extra virgin olive oil
- salt
- 6 cherry tomatoes
- 3 oz canned tuna in oil
- 2 oz sweet corn, drained
- 1 cucumber
- Half red onion (optional)
- mixed greens
- extra virgin olive oil
- salt
Steps
In a large bowl, place the flour.
Create a well in the center and pour the water, oil, and salt into it.
Start mixing with a fork from the center, gradually incorporating the flour until the liquids are absorbed, then knead vigorously by hand until you have a smooth and homogeneous dough.Form a dough ball, wrap it in some plastic wrap, and let it rest for fifteen minutes.
In the meantime, prepare the filling by placing the washed and quartered cherry tomatoes, corn, mixed greens, sliced cucumber, drained tuna in oil, and thinly sliced red onion rings in a bowl.
Dress everything with a little extra virgin olive oil and salt, mixing thoroughly.After the resting time, roll out the dough to a few millimeters thick.
Cut circles using a 5-inch diameter cutter to make your flatbreads.
Cook them in a non-stick pan for a few minutes on each side.
Fill them with the prepared filling, shape them into tacos, and secure them with a toothpick.
Serve your flatbread tacos immediately.
Notes
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