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.
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.
Today’s inspiration ♥ Recipe For Ricotta Flat Breads ♥ can be found on Lavender and Lime Click To Tweet
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.
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Ricotta Flat Breads
- 100 g flour plus extra for dusting
- 30 g ricotta
- 40 mls whey *
- 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