1

Dough: Combine all the ingredients to form a dough. Using a little flour, place directly on a parchment-lined baking sheet and roll out an oval approx. 25 x 35 cm.

2

Baking: Bake in the middle of an oven preheated to 200 °C for 15-20 minutes, or until crispy. Remove and let cool.

3

Shorty before serving, spread the ricotta on the flatbread. Top with the arugula, black beans, preserved lemons and spring onions, season, then drizzle with olive oil. Cut into pieces and enjoy.

Tips

According to preference, you can top the flatbread with antipasti, olives, prosciutto, cheese, edible flowers, herbs, and marinated vegetables.
The flatbread can be baked 1-2 weeks in advance and stored in a cool, dry place.
Preserved lemons are available in specialty stores or you can make them yourself. They can be kept for several months in a sealed container in the fridge.
Black beans are produced by Swiss farmers. You can also replace them with Swiss lentils or chickpeas.

Source:

IG Dinkel, Judith Gmür-Stalder