Need a fast appetizer that feels substantial? Wow your guests with this Herbed Flatbread w/ Whipped Lemon Ricotta, a perfect first course or snack loaded with lemony flavor! Ricotta, lemon zest, and herbs combine atop a soft, homemade GF flatbread that is out of this world!
It can be really hard when you are craving a flatbread but are allergic to wheat. When you get the craving, nothing will satisfy you unless you get a chewy, textured, light flatbread. Cut to the stomach aches and regret of buying a package of regular pita bread at the grocery store.
Instead, make your own simple flatbread using the GF all-purpose flour you already have! Herbed Flatbread w/ Whipped Lemon Ricotta is the perfect treat for when you need a bready bite. This dish contains flavorful homemade flatbread using Greek yogurt, topped with a delightfully lemony ricotta with even more herbs inside!
If you like, throw some fresh seasonal tomatoes or grilled zucchini over the top to give the flatbread even more pizzaz! The possibilities are endless when topping these little pieces of bread. Or, feel free to make a pizza atop these flatbreads!
Cooking the Flatbread
I highly recommend cooking these flatbreads in a nonstick skillet that is large enough for one at a time. The reason for this is that you want the leoparding, or charred spots on the underside of the dough as it cooks. These charred spots offer tons of flavor and give the traditional flatbread look.
You can also use a cast-iron skillet or a stovetop grill pan for this flatbread. Either way, make sure if the material is cast-iron to oil the surface to prevent the bread from sticking. With a nonstick pan, you will not need any grease.
A grill pan will offer an aesthetically pleasing look with the grill marks on the surface. This is great if you are having a party and want to show off your GF bread-making skills. Otherwise, any nonstick pan you have will do.
Ingredients in Herbed Flatbread w/ Whipped Lemon Ricotta
For the Flatbread:
- 2 cups all-purpose gluten-free flour, plus more for dusting
- 1 cup plain Greek yogurt
- 2 tablespoons water, plus more as needed
- 2 teaspoons dried Herbes de Provance
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Whipped Lemon Ricotta:
- 2 cloves garlic, minced
- 1 15 oz. container ricotta cheese
- 1 lemon, zested and juiced
- 1 tablespoon freshly chopped chives
- A large pinch fresh thyme
- Pinch of salt and pepper
- Fresh parsley, for topping
How to Make Herbed Flatbread w/ Whipped Lemon Ricotta
Begin by making the dough. In a large bowl, mix the flour, water, yogurt, dried herbs, baking powder, salt, and pepper. Mix to form a dough. Add more water 1 tablespoon at a time if needed.
Knead the dough on a floured surface until supple and not sticky. Divide into 6 equal portions.
Roll out each portion between two pieces of parchment until the dough is an ⅛-inch round. Remove the top layer of parchment.
Heat a large nonstick skillet over medium heat and place a flatbread in the pan by flipping it upside down and peeling the paper away. Cook for 2 minutes and then flip once you see bubbles form on the surface. Cook for another 1-2 minutes, then remove onto a plate. Repeat with the rest of the dough. Cover the plate loosely with a paper towel and set it aside.
Meanwhile, make the Whipped Lemon Ricotta.
To a bowl, add the garlic, ricotta, lemon zest, and juice. Whip using a whisk until the ricotta takes on a light and fluffy texture, about 3-5 minutes.
Stir in the chives, thyme, salt, and pepper.
To serve, either spoon some ricotta over a whole flatbread or tear pieces of flatbread to dip into the ricotta. Garnish with fresh parsley and enjoy!
Herbed Flatbread w/ Whipped Lemon Ricotta
Ingredients
For the Flatbread:
- 2 cups all-purpose gluten-free flour, plus more for dusting
- 1 cup plain Greek yogurt
- 2 tbsp water, plus more as needed
- 2 tsp dried Herbes de Provence
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
For the Whipped Lemon Ricotta:
- 2 cloves garlic, minced
- 1 15-oz. container ricotta cheese
- 1 lemon, zested and juiced
- 1 tbsp freshly chopped chives
- 1 large pinch fresh thyme
- 1 pinch salt and pepper
- Fresh parsley, for topping
Instructions
- Begin by making the dough. In a large bowl, mix the flour, water, yogurt, dried herbs, baking powder, salt, and pepper. Mix to form a dough. Add more water 1 tablespoon at a time if needed.
- Knead the dough on a floured surface until supple and not sticky. Divide into 6 equal portions.
- Roll out each portion between two pieces of parchment until the dough is an ⅛-inch round. Remove the top layer of parchment.
- Heat a large nonstick skillet over medium heat and place a flatbread in the pan by flipping it upside down and peeling the paper away. Cook for 2 minutes and then flip once you see bubbles form on the surface. Cook for another 1-2 minutes, then remove onto a plate. Repeat with the rest of the dough. Cover the plate loosely with a paper towel and set it aside.
- Meanwhile, make the Whipped Lemon Ricotta.
- To a bowl, add the garlic, ricotta, lemon zest, and juice. Whip using a whisk until the ricotta takes on a light and fluffy texture, about 3-5 minutes.
- Stir in the chives, thyme, salt, and pepper.
- To serve, either spoon some ricotta over a whole flatbread or tear pieces of flatbread to dip into the ricotta. Garnish with fresh parsley and enjoy!
