Flat bread with ham, ricotta and figs

Name: flat bread with ham, ricotta and figs
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 40 g Pecorino Romano; 250 g ricotta; 2 el tap water; 200 g spelt flour; tl salt; 1 tl baking powder; 4 el traditional olive oil; 4 fresh fig; 2 el hazelnut oil; 100 g ham raw ham; 40 g arugula

Bread with pecorino romano, fresh figs, hazelnut oil, parma ham and arugula

Ingredients

Kitchen Stuff

1 rolling pin

Directions

Grate the Pecorino Romano and mix with the ricotta. Shape a ball per person.
Mix the rest of the ricotta with the water. Add the flour, salt and baking powder and knead into a cohesive dough.
Also form a bread person of this role. Push a ball of cheese into each bread roll dough. Fold the dough around again so that the cheese is in the middle.
Roll out the dough balls into circles of 15 cm diameter.
Take 2 frying pans and heat in each 1 tbsp olive oil. Bake in each pan 1 flat bread in 3 min. Golden brown and done. Turn halfway. Fry the remaining flatbreads.
Cut the figs into slices. Drizzle the flatbread with the hazelnut oil. Divide the figs, ham and arugula over them.
Serve the flatbreads directly. Garnished with extra grated Pecorino Romano if necessary.