Thin Flatbreads with Asparagus, Peas and Ricotta

• instant dry yeast↗7 г packet
• sugar↗½ tsp
• spelt flour↗200 g
• strong bread flour↗150 g
• olive oil↗1 tbsp
• asparagus↗200 g
• snap peas↗100 g
• mint↗½ small bunch

  leaves gathered

• ricotta↗200 g
• grated parmesan10 g

  or vegetarian alternative, plus extra for serving

• garlic clove↗1

  minced

• lemon↗1

  zest and juice

• nutmeg↗трохи натертий
• olive oil↗1 tbsp

  plus extra for drizzling

Step-by-step instructions

1. 1

   In a bowl, combine the dry yeast, sugar and 220 ml warm water, stir with a spoon until dissolved. Let it rest for a few minutes until foam forms, and meanwhile prepare the remaining ingredients.

2. 2

   In a large bowl sift the spelt flour, wheat flour and 1 tsp salt. Gradually incorporate the yeast mixture with a wooden spoon, then add 1 tbsp olive oil. Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Return the dough to the bowl, cover with a clean kitchen towel and let rise for 30 minutes to 1 hour until doubled.

3. 3

   Transfer the dough to a work surface, add a little flour if needed and knead a few more minutes until uniform. Divide it into four portions, shape each into a ball. Wrap two balls in cling film and freeze for future use.

4. 4

   Preheat the oven to 230 °C (210 °C with convection, gas 8). Flatten one ball with your hand, then roll it out on a floured rolling pin into a thin sheet 25‑30 cm in diameter. Transfer it to an oiled baking tray, brush the top with oil and bake for 5‑8 minutes, turning halfway through, until the flatbread rises and turns golden. Remove and repeat with the other ball.

5. 5

   Trim the tough ends of the asparagus. In salted boiling water blanch the asparagus for 2‑3 minutes until tender yet still crisp. Remove with a slotted spoon and let cool. In the same water blanch the peas for 2‑3 minutes until soft, then drain.

6. 6

   Finely chop the mint leaves. In a bowl combine the ricotta, 1 tbsp olive oil, minced garlic, lemon zest, a pinch of salt, a generous pinch of grated nutmeg and black pepper. Mix well.

7. 7

   Trim the ends of the asparagus (about 4 cm) and slice the stalks into thin strips. In a large bowl combine the asparagus, blanched peas, mint leaves, lemon juice and olive oil. Season to taste and gently toss.

8. 8

   Spread a layer of the ricotta mixture onto each baked flatbread, then top with the vegetable mixture. Garnish with grated parmesan, a drizzle of olive oil, sea salt and freshly ground black pepper. Serve immediately.