Herbed Flatbread w/ Whipped Lemon Ricotta
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!
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!
Tried this recipe?Let us know how it was!