Tuesday, June 10, 2014


150 grams Graham flour
100 grams Ricotta cheese
100 ml lukewarm water
4 tablespoons oil
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon ground black pepper
100 grams crushed roasted unsalted peanuts

Sift the flour with the baking powder, salt and pepper, and set it aside. Cream together Ricotta cheese and oil, add peanuts and gradually add your flour and water (stirring constantly with a wooden spoon) until you get a firm dough that does not stick to your hands. Lightly flour your counter and knead the dough for a few more minutes, to make it elastic, and then divide it into 8 equal parts. Roll out each dough part thinly, and cook it in a hot, dry skillet and for 2-3 minutes per side. Let them cool down slightly, to firm up, then serve.