This Italian flatbread variation is comparable in look to the basic Piadina Romagnola… however appearances could be deceiving! Its distinctive technique of preparation provides the flatbread an exquisite, 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 Totally different?
The dough is definitely flattened twice. The primary time, it’s unfold with a bit of 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 ends up in the flaky texture of crescia sfogliata. The truth is, 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 Finest Flatbread
Crescia sfogliata may be very simple to make, however it does take a while because the dough ought to relaxation within the fridge for at the very least 5 hours, ideally in a single day.
There’s no right amount of milk so as to add into the dough, as this relies drastically on the flour used, the humidity, and many others. The one option to make dough is so as to add a bit of 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.
Easy methods 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 possibly can 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 could be saved in a plastic bag for just a few days. Don’t preserve it in paper, it can dry out fully. We suggest reheating it in a pan or heat oven earlier than consuming, if doable! For longer storage, the cooked flatbread could be frozen.
Watch the Pasta Grammar video the place we make Crescia Sfogliata right here:
CRESCIA SFOGLIATA RECIPE
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Makes: 6 10-inch flatbreads
Cook Time: 1 hour and 30 minutes, plus at least 5 hours of unattended resting time
For this recipe, you will need:
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)
Bench scraper or knife
Kitchen scale (non-obligatory)
Massive non-stick skillet or flat griddle
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 nicely.
Whisk the egg/milk/olive oil along with a fork whereas steadily incorporating the encompassing flour. As a thick paste begins to type, steadily pour a bit of 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 a bit of extra milk at a time onto the dough and kneading it in. Cease including milk when the entire flour is integrated and the dough is tender and silky, however not sticky. If it does turn out to be sticky, mud with a bit of 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. In case you have one helpful, you should use a kitchen scale to weigh the items so that they’re all the identical measurement.
Work on one piece of dough at a time and preserve the others coated with a bowl so 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 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 the complete high 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 at the very least 5 hours, ideally in a single day.
While 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 measurement 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 occasions per facet or till it begins to brown deeply in spots. Take away from the warmth. Repeat the steps to prepare dinner the remaining flatbreads.
Wish to attempt a primary piadina flatbread? Take a look at our recipe right here! On the lookout for extra pepper goodness? Give this Tuscan pepper beef stew a attempt!