For the Flatbread:
2 1/4 cup flour (gluten free if needed)
1 3/4 cup plain greek yogurt
1 tsp baking soda
a dash of sea salt
For the toppings:
Ricotta cheese (or any other soft cheese)
For the flatbread, follow my instructions from my previous post (I updated the ingredients to make them easier to follow).
Grill one side of the flatbread, then take it off the grill and top the cooked side with cheese and peach. Put it back on the grill for another 5 minutes or until it is done. Finally, top it with basil and balsamic glaze and enjoy the beautiful results!