Ingredients

• 2 cups Whole Wheat Flour
• 1 cup Whole Milk Yogurt
• 1 Tbsp Baking Powder
• 1 tsp Baking Soda
• 2 Garlic Cloves minced
• Lime Zest from one lime
• 1/2 tsp Salt
• 2 Tbsp Canola Oil for pan

• 1 1/2 cups Ricotta Cheese
• 1/4 cup Extra Virgin Olive Oil

• 2 stalks Fresh Corn removed from cob, or frozen corn- see notes
• 1 cup Cherry Tomatoes quartered
• 1/2 cup Red Onion diced
• 1/2 cup Flat Leaf Parsley chopped
• 12-15 Mint Leaves roughly chopped
• 1/4 cup Lime Juice
• 1/3 cup Olive Oil
• Salt and Pepper to taste

Instructions

1. Make the corn salsa by adding all ingredients to a bowl and mixing to fully incorporate the flavors. Set aside.

1. Mix ingredients together and set aside.

1. In a large bowl combine all of the ingredients and stir to mix until a shaggy dough is created.
2. Dust surface with a bit of whole wheat flour and knead the dough for about a minute or two until it is smooth. Form dough into a rectangle, and slice into eight squares. Then, using a rolling pin, roll out each square until the dough is about 1/4 inch thick.
3. Heat a griddle over medium high heat and brush with the canola oil. When the pan is hot (but the oil is not smoking) add the dough and cook, turning after 3-4 minutes or when the bottom is golden brown. Set aside.
4. When ready to serve, spread a bit of ricotta mixture, and then top with corn salsa. Enjoy!