Ranza e Sciura | Stuffed Sicilian Flatbread “Pizza” Recipe

This Italian flatbread recipe comes from a poor Sicilian custom the place the “ranza” and “sciura” of flour (the “wheat” and the “chaff”) had been combined collectively for a cost-effective meals. These days, it’s made within the city of Chiusa Sclafani with semolina flour, which does a fairly good job of replicating the hardy texture of the unique combine.

Ranza e Sciura | Stuffed Sicilian Flatbread “Pizza” Recipe

This recipe makes use of a really distinctive approach for making a flaky texture with bites of savory components combined in. The dough is first pressed out into the massive sheet, the fillings are added on prime, then the dough is rolled up and pressed out but once more into its last form. This methodology yields an uncommon and great layering of dough and yummy fillings!

Filling Variations to Strive

Under, we’ve given a recipe for among the most conventional fillings, which embody Sicilian caciocavallo cheese, anchovies, and marjoram. You possibly can actually get inventive with what you add into your personal Ranza e Sciura, although. We actually loved utilizing sun-dried tomatoes and olive, as an illustration!

Suggestions for Making the Finest Flatbread

The quantity of water wanted can differ considerably, relying on the situations. Don’t be stunned if it’s worthwhile to regulate the quantity listed under. Add simply sufficient to realize a dough that’s smooth and pliable, however not sticky. You possibly can all the time mud the dough with some flour in the event you by accident add slightly an excessive amount of water.

Whenever you press the dough out after filling it with “toppings,” don’t fear in any respect if among the components break via the highest and are seen from the surface. This isn’t solely tremendous, however anticipated.

Watch the Pasta Grammar video the place we make Sciavata right here:

RANZA E SCIURA RECIPE

Serves: 8

Prepare dinner Time: As much as 5 hours, largely unattended

For this recipe, you’ll need:

• 4 1/8 cup (500g) semolina flour, plus additional for dusting

• 1 tsp (5g) lively dry yeast

• 1 1/4 cups (300g) water

• 2 tsp (10g) salt

• 3/4 tbsp (10g) additional virgin olive oil, plus additional for drizzling and brushing

• 3 1/2 tbsp (50g) lard

• 4 oz. (115g) chopped Sicilian caciocavallo cheese, or to style (the closest substitute could be a pointy provolone)

• ~10 anchovies underneath oil, chopped

• Dried marjoram to style

• Grated caciocavallo, pecorino or Parmigiano-Reggiano cheese to style

• Massive mixing bowl

• Plastic wrap

• Medium baking tray

• Basting brush

Combine the flour and yeast collectively in a big bowl. Steadily add half of the water whereas persevering with to combine by hand. When a tough dough has fashioned, add the salt, olive oil and lard. Knead these components in.

Proceed so as to add the remaining water, slightly bit at a time, till you obtain a smooth, pliable texture that isn’t sticky. Switch the dough to a clear work floor and knead it till it is rather even. Place the blending bowl over the dough, let it relaxation for 10 minutes so the gluten can loosen up, then knead it for a minute or two longer. Place the dough again into the bowl, cowl it with plastic wrap and let it rise at room temperature for 2-3 hours or till it has doubled in dimension.

Switch the dough to a floured work floor and use your hand to press it out into a giant circle, about 16 inches (40cm) in diameter. Evenly prime the dough with chopped cheese, anchovies, and a beneficiant sprinkling of each fried marjoram and grated pecorino.

Ranging from one edge, roll the whole dough sheet up like a carpet. Subsequent, roll this tube up horizontally right into a tightly-wound spiral; it ought to seem like a giant cinnamon roll. Brush a medium baking tray with olive oil and place the dough roll into the middle.

Use your hand to press down on the dough and unfold it out the fill the tray. No should be tremendous light, right here! Mash it down, press it out, and make some attention-grabbing layers. Don’t fear if among the components, just like the cheese, burst via the dough.

When the dough is unfold to fill all of the corners of the tray, cowl it in plastic wrap and let it relaxation at room temperature for 20-Half-hour. In the meantime, preheat an oven to 430 levels F (220 C).

Brush the highest of the dough with a drizzle of olive oil and canopy with a light-weight grating of caciocavallo or pecorino cheese. Bake for 20-Half-hour, or till golden on prime. Ideally serve the flatbread heat and recent, however chilly can also be yummy!

Buon appetito!

If you happen to take pleasure in this flatbread recipe, you may just like the traditional Piadina Romagnola! Wish to strive extra Sicilian meals? Try this cauliflower pasta that is extra scrumptious than it has any proper to be!