A different flatbread than usual, with a tangy and crunchy taste.

If you like arugula, this flatbread is for you.

I mixed the arugula directly into the dough

I offer you two versions

The first version requires the arugula to be chopped with a mixer

The second version involves blending the arugula, this version will make the flatbread green.

Let’s get started, let’s start messing around…

Ingredients

The ingredients are the same for both versions. With these quantities, 4 flatbreads are made.

Steps

Let’s start with the chopped arugula version

Chop the arugula in a mixer with a drizzle of oil and a pinch of salt
In a bowl, pour the flour, add the salt, and start mixing the oil, using a fork to help
Add the chopped arugula and start pouring the water slowly
Continue kneading with your hands until the mixture is homogeneous. The dough should be soft.
Divide the dough into 4 small balls
Start rolling out the first ball on a floured surface, roll it as thin as possible.
Heat the pan with a drizzle of oil
Start cooking the flatbread, 2 minutes per side on moderate heat
Once cooked, let the flatbreads cool and fill them as you like
With lettuce, mozzarella, and tomato
With Philadelphia and salmon
Basically, let your creativity go wild
Let’s move on to the blended arugula version
Place the arugula, water, oil, and salt in a container and blend with an immersion blender, it will take one minute
In a bowl, pour the flour and start mixing the liquid arugula mixture
Continue kneading with your hands until the mixture is homogeneous.
The dough should be soft.
Roll out the flatbread with a rolling pin
Cook in a pan with a drizzle of oil for two minutes per side on medium heat.
Crunchy and tasty.
You can also create little triangles and eat them as a snack
The flatbreads are ready, enjoy your meal. See you in the next recipe.
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Store the flatbreads well covered at room temperature for 2/3 days.