Recipe For Ricotta Flat Breads Recipe
I challenged myself to make flat breads using ricotta. The nice part of this recipe is that I used my own homemade fresh ricotta. These Ricotta Flat Breads puffed up so nicely and were soft and tasty. They provided the perfect wrap for my tomato and pesto salad.
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I am not a huge fan of having accounts with numerous retailers. But for trade reference purposes it is necessary. One of the accounts I currently have I opened when I wanted to buy Dave an espresso machine. I could not afford to pay for it in one go and as this retailer offers a 6 month interest free account it made sense to do it that way. Dave was well pleased with his gift and I have made good use of the account. Mostly I use it just to keep my credit rating in good stead. But sometimes I make use of the interest free option and buy big-ticket items. If this occurs I make sure to pay my account off timeously. In December I could not wait for the statement and so went into the store to find out how much I owed.
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I was told that my installment was higher than the amount due. This is the third time I have had this happen to me. The first time I paid the amount due, but as it was not calculated correctly I ended up paying too little. I was charged interest on the entire amount which I was not impressed about. The second time it happened I paid the entire installment and so ended up in credit. I decided that this time I would do the same. Personally, I would rather be in credit and stay in their good books than have interest charged. I also stayed in Dave’s good books when I made these ricotta flat breads. They were waiting for him when he got home from working on the race car. He was late and I knew he would be ready for food as soon as he walked through the door.
Click on the links for conversions and notes. Ricotta Flat Breads Save Print These ricotta flat breads puff up and are super soft. Eat them as soon as possible after you make them. All Rights Reserved: an original recipe from Lavender and Lime Ingredients 100g flour, plus extra for dusting 30g ricotta 40mls whey * Method Place the flour and ricotta into a blender and pulse to combine Pour in the whey and blend until it forms a dough Turn onto a lightly floured surface and knead for 2 minutes Wrap in cling film and leave to rest for 20 minutes Divide the dough in 4 and roll each piece into a ball Roll out to 2mm thick then fry in a dry, non-stick pan for 1 minute per side, making sure the pan is hot to start off with My Notes * if you do not have whey from the ricotta use milk 3.5.3229
Inspiration published on Lavender and Lime February 16:
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2014 – Command Authority
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2012 – Home Made Bagels
2011 – Chilli Carrots
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