Crescia Sfogliata | Flaky Italian Flatbread Recipe

This Italian flatbread variation is analogous in look to the traditional Piadina Romagnola… however appearances may be deceiving! Its distinctive technique of preparation offers the flatbread a beautiful, flaky texture, and the addition of a beneficiant quantity of black pepper leads to a definite, spicy style.

Crescia Sfogliata | Flaky Italian Flatbread Recipe

What Makes This Flatbread Completely different?

The dough is definitely flattened twice. The primary time, it’s unfold with just a little little bit of lard then rolled up like a carpet. When the dough is then flattened once more and cooked, these layers separate barely (sort of like puff pastry) which leads to the flaky texture of crescia sfogliata. Actually, the phrase “sfogliata” actually means “flaky.”

The elements additionally make a distinction. With the addition of egg, milk, olive oil and loads of pepper, crescia sfogliata has a really daring style. This implies it’s actually yummy to eat even by itself!

Suggestions for Making the Finest Flatbread

Crescia sfogliata could be very simple to make, but it surely does take a while because the dough ought to relaxation within the fridge for no less than 5 hours, ideally in a single day.

There’s no correct quantity of milk so as to add into the dough, as this relies drastically on the flour used, the humidity, and so on. The one strategy to make a very good dough is so as to add just a little little bit of milk at a time, till you obtain a dough texture that’s tender, moldable, however not sticky. As a result of it’s a fats dough, it received’t be springy. While you push a finger in, the indentation ought to stay.

The way to Serve & Eat Crescia Sfogliata Flatbread

As talked about above, it’s scrumptious eaten simply as it’s. In Italy, it’s often stuffed like a sandwich. You’ll be able to actually put something you desire to between two items. We actually loved making a selection with ricotta, pesto, and grated Parmigiano-Reggiano cheese, complimented with some cherry tomatoes.

Storing & Saving Piadina

As soon as cooked, crescia sfogliata may be saved in a plastic bag for a couple of days. Don’t preserve it in paper, it’s going to dry out fully. We suggest reheating it in a pan or heat oven earlier than consuming, if attainable! For longer storage, the cooked flatbread may be frozen.

Watch the Pasta Grammar video the place we make Crescia Sfogliata right here:

CRESCIA SFOGLIATA RECIPE

• 4 cups (500g) all-purpose flour, plus extra for dusting

• 4 tsp (20g) salt

• 2 tsp fresh black pepper, or to taste

• 4 tbsp (50g) extra virgin olive oil

• Whole milk (approximately 1 1/3 cup or 320ml, see above and have extra on hand)

• 1 large egg

• Lard as needed (approximately 3-4 tbsp)

• Mixing bowl

• Fork

• Bench scraper or knife

• Kitchen scale (non-compulsory)

• Spoon (non-compulsory)

• Plastic wrap

• Rolling pin

• Massive non-stick skillet or flat griddle

• Spatula

In a bowl, combine the flour, salt and pepper collectively. Pour the combination right into a pile on a big work floor. Use your hand to type a hole within the middle of the pile, like a volcano. Into this hole, add the olive oil and pour a small quantity of milk. Whisk the egg individually and add this as effectively.

Whisk the egg/milk/olive oil along with a fork whereas steadily incorporating the encircling flour. As a thick paste begins to type, steadily pour just a little bit extra milk in at a time and work it in with the fork. As soon as the paste thickens into extra of a dough, begin folding in the remainder of the flour by hand and kneading it.

Proceed pouring just a little extra milk at a time onto the dough and kneading it in. Cease including milk when all the flour is included and the dough is tender and silky, however not sticky. If it does develop into sticky, mud with just a little little bit of flour as vital.

Cowl the dough with a bowl and let it relaxation at room temperature for 15-20 minutes. Then, knead it once more for a couple of minutes or till the dough turns into easy and even. Roll it right into a thick sausage form beneath your palms, and lower the dough into 6 equal parts utilizing a bench scraper or knife. You probably have one helpful, you should utilize a kitchen scale to weigh the items in order that they’re all the identical dimension.

Work on one piece of dough at a time and preserve the others coated with a bowl in order that they don’t dry out. Use a rolling pin to roll one portion of dough into a big circle, about 10-inches (25cm) in diameter. If the dough sticks to your work floor or rolling pin, you may mud it very calmly with flour however achieve this provided that vital and attempt to preserve the added flour to a minimal.

Use a spoon or your fingers to unfold a really skinny layer of lard over your complete prime floor of the dough. Then, ranging from one facet, tightly roll the dough sheet up like a carpet. Rub the surface of this tube with one other skinny layer of lard. Lastly, roll the tube horizontally into a good spiral—it ought to appear to be a cinnamon roll.

Wrap the roll in plastic and place within the fridge. Repeat the above steps to make rolls from the remainder of the dough parts. Allow them to relaxation within the fridge for no less than 5 hours, ideally in a single day.

While you’re able to cook dinner, place a big non-stick skillet to preheat over excessive warmth. When the pan is scorching, flip the warmth down barely to medium/excessive.

From chilly, unwrap a dough portion and roll it out flat once more with a rolling pin. It ought to be the identical dimension as earlier than, about 10-inches in diameter. Fastidiously lay the dough flat within the pan and cook dinner for 1 minute. Flip it with a spatula and cook dinner one other minute.

Proceed to flip the flatbread, cooking for a minute, for about 3 occasions per facet or till it begins to brown deeply in spots. Take away from the warmth. Repeat the steps to cook dinner the remaining flatbreads.

Buon appetito!

Wish to strive a fundamental piadina flatbread? Try our recipe right here! In search of extra pepper goodness? Give this Tuscan pepper beef stew a strive!