Crescia Sfogliata | Flaky Italian Flatbread Recipe

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

Crescia Sfogliata | Flaky Italian Flatbread Recipe

What Makes This Flatbread Totally different?

The dough is definitely flattened twice. The primary time, it’s unfold with somewhat little bit of lard then rolled up like a carpet. When the dough is then flattened once more and cooked, these layers separate barely (form of like puff pastry) which ends up in the flaky texture of crescia sfogliata. In actual fact, 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!

Ideas for Making the Greatest Flatbread

Crescia sfogliata could be very simple to make, however it does take a while because the dough ought to relaxation within the fridge for a minimum of 5 hours, ideally in a single day.

There’s no right amount of milk so as to add into the dough, as this relies vastly on the flour used, the humidity, and so forth. The one option to make an excellent dough is so as to add somewhat little bit of milk at a time, till you obtain a dough texture that’s gentle, moldable, however not sticky. As a result of it’s a fats dough, it gained’t be springy. Whenever 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 normally crammed like a sandwich. You’ll be able to actually put something you desire to between two items. We actually loved making a diffusion 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 just a few days. Don’t hold it in paper, it can dry out utterly. We advocate 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 further for dusting

• 4 tsp (20g) salt

• 2 tsp contemporary black pepper, or to style

• 4 tbsp (50g) further virgin olive oil

• Entire milk (roughly 1 1/3 cup or 320ml, see above and have further available)

• 1 massive egg

• Lard as wanted (roughly 3-4 tbsp)

• Mixing bowl

• Fork

• Bench scraper or knife

• Kitchen scale (optionally available)

• Spoon (optionally available)

• Plastic wrap

• Rolling pin

• Giant 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 somewhat 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 somewhat extra milk at a time onto the dough and kneading it in. Cease including milk when all the flour is integrated and the dough is gentle and silky, however not sticky. If it does change into sticky, mud with somewhat little bit of flour as essential.

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. If in case you have one helpful, you need to use 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 hold the others lined 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’ll be able to mud it very calmly with flour however accomplish that provided that essential and attempt to hold the added flour to a minimal.

Use a spoon or your fingers to unfold a really skinny layer of lard over the whole prime floor of the dough. Then, ranging from one aspect, 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 a minimum of 5 hours, ideally in a single day.

Whenever you’re able to prepare 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. Rigorously lay the dough flat within the pan and prepare dinner for 1 minute. Flip it with a spatula and prepare dinner one other minute.

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

Buon appetito!

Need to attempt a fundamental piadina flatbread? Take a look at our recipe right here! Searching for extra pepper goodness? Give this Tuscan pepper beef stew a attempt!