Flat bread

whole wheat flour (about 350 grams) • all-purpose flour (about 250 grams) • salt • fresh spinach (about 200 grams) • water (about 200 ml) • extra virgin olive oil (about 50 grams)

gluten-free bread flour mix (about 125 grams) • gluten-free whole grain flour mix (about 125 grams) • water (about 150 ml) • olive oil (about 40 grams) • salt (about 5 grams) • baking soda • chia seeds (about 5 grams) • ricotta cheese (about 200 grams) • zucchini • smoked salmon • Chopped chives, to taste • Salt and pepper, to taste

almond flour (about 100 grams) • ground flaxseed (about 20 grams) • hot water (about 80 grams) • Spices of your choice, to taste • Salt, to taste

all-purpose flour (about 200 grams) • water (about 100 grams) • extra virgin olive oil • Salt, to taste

all-purpose flour (about 350 grams) • salt • baking soda • water, at room temperature (about 200 ml) • extra virgin olive oil • sliced ham (about 100 grams) • mozzarella cheese (I used lactose-free)

About 2 1/2 cups cooked lentils with broth (about 400 grams) • all-purpose flour (about 30 grams) • grated Parmesan cheese (about 15 grams) • olive oil or vegetable oil (about 60 ml)

all-purpose flour (about 380 grams) • whole milk (about 90 grams; we used skim milk) • sourdough starter discard, refrigerated for 5 days (about 200 grams) • lard or extra virgin olive oil (about 70 grams) • salt (about 8 grams) • baking soda (about 6 grams)

cauliflower (about 800 grams) • eggs • rice flour • Salt, to taste • Extra virgin olive oil, to taste • hot curry powder

buckwheat flour (70 grams) • gluten-free bread flour mix (300 grams) • water (300 grams) • extra virgin olive oil (40 grams) • baking soda • salt (5 grams) • rice flour for dusting • mortadella • burrata cheese • chopped pistachios • fresh salad greens

kamut flour (about 300 grams) • salt • extra virgin olive oil • water (about 150 ml) • As needed, kamut flour for dusting • cherry tomato passata (about 600 ml) • Heaping 1 teaspoon dried oregano • extra virgin olive oil • Salt, to taste • whole milk mozzarella (or another good melting cheese, about 210 grams)

rice flour (about 350 grams) • water (about 350 grams) • salt

chickpea flour • water • salt • Olive oil,

chickpea flour (about 250 grams) • water (about 750 ml) • Olive oil and salt,

chickpea flour (150 grams) • plus 2 tablespoons water (500 grams) • extra-virgin olive oil • salt • black pepper

all-purpose flour (about 500 grams) • warm milk (about 140 grams) • olive oil (about 40 grams) • salt (about 15 grams) • warm water (about 90 grams) • Rolling pin • Mixing • Nonstick skillet

chickpea flour (about 250 grams) • water (about 600 ml) • extra virgin olive oil • salt • Black pepper, to taste

chickpea flour (about 500 grams) • water (about 1.5 liters) • salt (about 20 grams) • olive oil (about 100 grams)

water (200 ml) • all-purpose flour (about 400 grams, or a mix of flours) • extra virgin olive oil • salt • baking soda

water (750 g) • chickpea flour (250 g) • Salt, to taste • Extra virgin olive oil, to taste • Small sandwich rolls (focaccine)

(about 8.5 oz/240 g) drained chickpeas • water • all-purpose flour • Salt and pepper, to taste • Get creative with your favorite fillings

all-purpose flour (about 500 grams) • sourdough starter discard (about 130 grams) • plus 1 tablespoon water, at room temperature (about 135 grams) • plus 1 tablespoon milk (about 100 grams) • extra virgin olive oil (about 25 grams) • fine salt (about 8 grams) • baking soda (optional) • Extra virgin olive oil, as needed, for brushing

sourdough starter discard (100 g) • water (100 g) • milk (1 oz or 30 g) • olive oil (1 oz or 30 g) • all-purpose flour (about 8 oz or 230 g; use half bread flour and half all-purpose if desired) • salt (about 4 g)

whole wheat flour (about 100 grams) • lettuce • baking soda and salt • Greek yogurt (about 60 grams) • olive oil (about 60 ml)

chickpea flour (about 120 grams) • rice flour (about 10 grams) • water (about 360 grams) • salt • fresh rosemary • glass extra virgin olive oil

all-purpose flour (about 560 grams) • sourdough starter discard (about 300 grams) • water (about 160 ml) • milk (about 80 ml) • lard or olive oil • salt (about 16 grams)

all-purpose flour (250 grams) • instant yeast (7 grams) • water (100 grams) • milk (50 grams) • extra virgin olive oil • Salt, to taste • barley malt (optional) • Ham • Cheese

medium zucchinis (about 400 grams) • rice flour (about 210 grams) • grated Parmesan cheese • water (about 350 ml) • extra virgin olive oil plus a drizzle for topping • Salt to taste • Fresh rosemary, fresh oregano