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Crispy no-yeast flatbread stuffed
with arugula and Grana Padano cheese
 
 
Crispy no-yeast flatbread stuffed with arugula and Grana Padano cheese
 

Let your hands knead a gentle dough. Let your soul gain a plain bliss thanks to the wonderful therapeutic power of cooking. Let's prepare a delicious, crunchy and tasty flatbread with an italian touch!

There are gestures that we make very often which can be important occasions for reflection. Living them in depth, perceiving the sensations they transmit to us, letting memories emerge, helps to appreciate the value of not taking anything for granted and to find small joys that arise from something so customary that it has become part of our life, therefore of us themselves.

I love to kead a dough, to roll out with my old rolling pin and to bake, breathing the scents that come out from my oven. It's a friend that gave and that give to me a lot of emotional satisfaction...

So, here's the recipe for my Crispy no-yeast flatbread stuffed with arugula and Grana Padano cheese. It's perfect for the happy hour, to accompain an italian-style aperitivo or for the sunday brunch.

If you can't find the Grana Padano cheese in your favorite stores, you can substitute it with Parmigiano Reggiano cheese, both 24 months aged.

Happy cooking to everybody!

Paola "Slelly" Uberti

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PREP. 00 MINS
COOK 00 MINS
SERVES
4
 
INGREDIENTS

For the dough:

480 grams | 17 ounces “00” Italian type flour or pastry flour plus a little for roll out the dough

4 tablespoon extra-virgin olive oil plus a little to drizzle the preparation before baking

Water as much as suffices

Salt to taste

For the stuffing:

200 grams | 7 ounces fresh arugula

120 grams | 4 ounces 24 months ages freshly grated Grana Padano cheese or Parmigiano Reggiano cheese

Extra-virgin olive oil to taste

Salt to taste

Freshly ground black pepper to taste

 
Crispy no-yeast flatbread stuffed with arugula and Grana Padano cheese
 
METHOD

Preheat the oven to 220°C (428°F).

Prepare the dough.

Sift the flour it in a medium bowl, than add oil and salt. Mix carefully, than pour enough water to obtain a very soft but not sticky dough.
Knead quickly, measure the weight of the preparation, than divide it in 4 equal portions.

On a lightly floured surface, using a rolling pin, roll out each portion of dough as thin as possible (must be a veil, thin like phyllo paste).

With a pizza cutter, cut 4 rectangles 40 x 20 centimeters in dimensions (15.75 x 7.9 inch.).

Put the arugula on the rectagles of dough, placing it near one of the short sides and leaving a 2 centimeters (0.8 inch.) of space around the edges.

Season with salt, pepper and a good quantity of oil.

Sprinkle with the grated cheese than fold in half the rectangles of dough without press.

Seal well the edges, than trim them with the pizza cutter.

Break in three or four point the surface of stuffed flatbreads with your fingers to help steam to come out during cooking.

Place the stuffed flatbread in a large baking dish lined with baking paper.

Drizzle the surface of the preparation with a generous quantity of oil, than bake for 10 minutes or until crunchy and golden brown.

Pull out from the oven, let rest for 5 minute, and serve.

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