Made with flour from quinoa, the grain of the Peruvian Andes, this thin-crust flatbread takes mastery to roll out without tearing a low-gluten dough. Finished with tomato sauce and kashkaval cheese, the result is a light flatbread with crisp edges.
Knead the quinoa flour, flour, water, olive oil and salt into a smooth dough.
Wrap the dough and let it rest for 15 minutes.
Roll the dough out as thin as possible without tearing it.
Top with the tomato sauce, kashkaval cheese and thyme.
Bake in a preheated oven for 12 minutes until the edges turn crisp.
Roll the dough starting from the edges toward the centre; otherwise, the low gluten content causes the edges to tear. Allergens: contains wheat (gluten) and milk and dairy.
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