Whipped Ricotta Dip with GF Flatbreads

 

This Whipped Ricotta Dip with Gluten-Free Flatbreads is the ultimate crowd-pleaser. The flatbreads are golden, chewy, and protein-packed, while the whipped ricotta is creamy with a citrusy kick of lemon. Topped with fresh herbs, crunchy pistachios, and a drizzle of olive oil, it’s the kind of dish that feels just as at home at a dinner party as it does at a laid-back afternoon picnic. Pair with a crisp salad, char-grilled meats, or simply enjoy with a glass of organic preservative-free wine and good company.

Serves 6

Dietary: Gluten-free, protein-rich

Ingredients

Flatbreads

1 cup gluten-free flour

½ cup tapioca flour 

1 tsp gluten-free baking powder

½ cup iced filtered water 

2 tbsp extra virgin olive oil 

Pinch sea salt  


Whipped Ricotta Dip

375g ricotta cheese

1 lemon, zest and juice

Salt and pepper to taste

Garnish

Chopped pistachios

Parsley

Lemon zest 

Olive oil

Method

Flatbreads

  1. Add the flour, baking powder and yoghurt to a large bowl.

  2. Mix with a wooden spoon at first to roughly combine then get your hands in there and knead the ingredients until they are properly combined until it forms a dough. If the mixture is too dry add a little water, if too wet sprinkle with extra flour until you get the desired consistency. 

  3. Cut the dough into 6 pieces and lightly flour your clean bench top. Place a baking sheet over the top, and flatten it out with the rolling pin until it is around 5mm thick.

  4. Heat griddle pan over a medium-low heat and drizzle with olive oil. Once warm, add 1 flatbread at a time [only 2 fit at a time] and cook on each side for around 3-5 minutes. Repeat this step until all of your flatbreads are cooked. 

Whipped Ricotta 

  1. Add all ingredients to a medium bowl and whip with a hand mixer until combined [approx 30 secs].

  2. Transfer into a small serving bowl and garnish with pistachios, parsley ,lemon zest and olive oil.

Enjoy!

 
Laura Saunders