Fast Recipes

Prosciutto, asparagus and ricotta on grilled flatbreads

Is there anything more satisfying than making your own flatbread? This is one of the simplest recipes we know.
Two round grilled flatbread, topped with asparagus, prosciutto, and ricotta, on a rectangular wooden board wiht a bread knife and lemon segments, sitting on a pink, white and blue tiles.

Prosciutto, asparagus and ricotta on grilled flatbreads

Ben Dearnley

This flatbread is one of the simplest bread recipes out there, and ultra-impressive. Change up the toppings as you like – for spring, we’ve gone with asparagus, prosciutto, fresh ricotta and herbs.




1.For flatbread, combine ingredients, 1/2 tsp salt flakes and 130ml water in a bowl, then knead in the bowl until a smooth dough.
2.Preheat a large char-grill pan or a barbecue to high. Turn out dough onto a lightly floured surface and roll out to an 8mm-thick oval. Brush pan with oil and grill flatbreads in batches, turning once, until lightly charred and cooked through (6 minutes).
3.Meanwhile, blanch asparagus in a large saucepan of boiling salted water until bright green (2 minutes). Drain, and season to taste.
4.Rub hot flatbreads with cut-sides of garlic, spread with ricotta, season to taste, and top with asparagus, prosciutto and parsley. Drizzle with oil and serve with lemon wedges.

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