Authentic home cooking from Italy, with US measurements. 
Chia Seed Flatbreads with Smoked Salmon and Zucchini
Here are my gluten-free flatbreads for school lunches. I made a semi-whole grain dough with chia seeds and filled them with smoked salmon, zucchini, and a ricotta and chives spread.
Chia Seed Flatbreads with Smoked Salmon and Zucchini
Here are my gluten-free flatbreads for school lunches. I made a semi-whole grain dough with chia seeds and filled them with smoked salmon, zucchini, and a ricotta and chives spread.
Open in Cookpad AppSteps
- 1
Place the flour mixes in a bowl or on your work surface. Add the salt and baking soda. Gradually add the water while mixing.
- 2
Add the olive oil and knead until you have a soft dough. Divide the dough into 4 portions, brush the tops with olive oil, and cover with a kitchen towel. Let rest for 30 minutes.
- 3
Meanwhile, slice the zucchini thinly and grill the slices. I use a vegetable peeler to make very thin slices.
- 4
In a separate bowl, mix the ricotta with chopped chives, salt, pepper, and a drizzle of olive oil.
- 5
Roll out each piece of dough with a rolling pin to about 1/8 inch (3–4 mm) thick. Try to make them round; I use a springform pan ring as a guide.
- 6
Cook the flatbreads on a very hot nonstick skillet for 2–3 minutes per side.
- 7
Spread the ricotta mixture on the flatbreads and fill with smoked salmon and grilled zucchini slices.
- 8
If you don't use all the dough, you can roll out the flatbreads and freeze them raw. When needed, just thaw before cooking.
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