Impasto della Pinza Emiliana (Emilian Flatbread Dough)
Impasto della Pinza Emiliana (Emilian Flatbread Dough)
Ingredients
- Ingredients:
- 300 g all-purpose flour
- 5 g baking powder
- 100 g granulated sugar
- 100 g unsalted butter diced at room temperature
- 5 g honey
- 70 g egg yolks about 4-5 eggs, depending on size
- 1 large whole egg beaten (reserve half for brushing)
- Coarse sugar for dusting optional
- 1/3 jar of plum jam mixed with a couple of teaspoons of bitter orange jam orange jam is optional
- A handful of walnut pieces optional
Instructions
- Instructions:
- Preheat the Oven: Set your oven to 325°F (163°C).
- Prepare Dry Ingredients: Sift together the all-purpose flour and baking powder into a large bowl.
- Mix Wet Ingredients: In a stand mixer with the flat beater attachment, combine the unsalted butter, granulated sugar, honey, egg yolks, whole egg, and a pinch of salt. Mix on low speed until you achieve a homogeneous cream.
- Combine Dry and Wet Mixtures: Gradually add the sifted flour and baking powder to the wet mixture. Mix on low speed until the dough comes together and no dry flour remains. Avoid overmixing to prevent a tough texture.
- Roll Out the Dough: Place the dough between two sheets of parchment paper. Roll it out into a large rectangle, dusting lightly with flour to prevent sticking. The thickness is up to your preference; a thinner dough will result in more layers when sliced.
- Add Filling: Spread a thin layer of the plum and bitter orange jam mixture over the dough, leaving a small border around the edges. Sprinkle walnut pieces evenly over the jam.
- Roll and Shape: Carefully roll the dough from the short side into a log, ensuring the seam is on the bottom. Place the rolled dough onto a baking sheet lined with parchment paper, tucking the ends underneath to form a ring or oval shape.
- Brush and Bake: Brush the top of the dough with the reserved beaten egg and, if desired, sprinkle with coarse sugar. Bake in the preheated oven for 25-30 minutes, or until golden brown.
- Cool and Serve: Allow the flatbread to cool slightly before slicing. Serve warm or at room temperature.
- Variations and Tips:
- Dietary Substitutions:
- Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour.
- Dairy-Free: Replace butter with a plant-based alternative and ensure the jam is dairy-free.
- Sugar-Free: Substitute granulated sugar with a sugar alternative suitable for baking.
- Flavor Enhancements:
- Add a teaspoon of vanilla extract to the wet mixture for added depth of flavor.
- Incorporate a handful of dried fruits like raisins or figs into the filling for a sweet twist.
- Storage:
- Store any leftovers in an airtight container at room temperature for up to 3 days. Reheat in a low oven before serving.
Impasto della Pinza Emiliana, or Emilian Flatbread Dough, is a traditional Italian recipe originating from the Emilia-Romagna region, particularly popular in cities like Bologna. This versatile dough serves as the foundation for various flatbreads, such as the renowned Pinsa Bolognese. Let me show you how I make this delightful dough, which is both beginner-friendly and adaptable to various dietary needs.
When preparing Impasto della Pinza Emiliana, it’s essential to pay attention to several key aspects to ensure a successful outcome.
Here are some important notes to consider:
1. Ingredient Quality and Measurement:
- Flour: Use high-quality all-purpose flour for optimal texture. Measuring flour by weight (grams) rather than volume (cups) ensures accuracy, as flour density can vary.
- Butter: Ensure the butter is at room temperature for easy incorporation into the dough.
- Eggs: Use fresh eggs, and separate the yolks carefully to avoid any egg whites in the dough.
2. Mixing and Kneading:
- Mixing: Combine the ingredients until a cohesive dough forms. Overmixing can lead to a tough texture, so mix just until combined.
- Kneading: Knead the dough on a lightly floured surface until it becomes smooth and elastic. This process develops the gluten, contributing to the dough’s structure.
3. Resting and Proofing:
- Resting: Allow the dough to rest after kneading. This relaxation period helps the gluten to relax, making the dough easier to roll out.
- Proofing: Let the dough rise in a warm, draft-free environment until it doubles in size. This fermentation process is crucial for achieving the desired texture and flavor.
4. Rolling and Shaping:
- Rolling: Roll the dough to your preferred thickness. Thinner dough will result in a crispier texture, while thicker dough will be softer.
- Shaping: Shape the dough into your desired form, whether it’s a flatbread or a filled pastry. Ensure the edges are sealed properly to prevent filling from leaking during baking.
5. Baking:
- Oven Temperature: Preheat your oven to the specified temperature to ensure even baking.
- Baking Time: Bake until the dough is golden brown and cooked through. Overbaking can lead to a dry texture, so monitor closely.
6. Substitutions and Variations:
- Gluten-Free: Use a gluten-free all-purpose flour blend to accommodate dietary needs.
- Dairy-Free: Replace butter with a plant-based alternative and ensure the jam is dairy-free.
- Sugar-Free: Substitute granulated sugar with a sugar alternative suitable for baking.
7. Storage:
- Leftovers: Store any leftover flatbread in an airtight container at room temperature for up to 3 days. Reheat in a low oven before serving to restore its texture.
By keeping these considerations in mind, you’ll be well-equipped to prepare a delicious and authentic Impasto della Pinza Emiliana.
Recipe for Impasto della Pinza Emiliana (Emilian Flatbread Dough)
This recipe yields approximately 4 servings.
Ingredients:
- 300g all-purpose flour
- 5g baking powder
- 100g granulated sugar
- 100g unsalted butter, diced at room temperature
- 5g honey
- 70g egg yolks (about 4-5 eggs, depending on size)
- 1 large whole egg, beaten (reserve half for brushing)
- Coarse sugar for dusting (optional)
- 1/3 jar of plum jam mixed with a couple of teaspoons of bitter orange jam (orange jam is optional)
- A handful of walnut pieces (optional)
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Impasto della Pinza Emiliana (Emilian Flatbread Dough) now.
Instructions:
- Preheat the Oven: Set your oven to 325°F (163°C).
- Prepare Dry Ingredients: Sift together the all-purpose flour and baking powder into a large bowl.
- Mix Wet Ingredients: In a stand mixer with the flat beater attachment, combine the unsalted butter, granulated sugar, honey, egg yolks, whole egg, and a pinch of salt. Mix on low speed until you achieve a homogeneous cream.
- Combine Dry and Wet Mixtures: Gradually add the sifted flour and baking powder to the wet mixture. Mix on low speed until the dough comes together and no dry flour remains. Avoid overmixing to prevent a tough texture.
- Roll Out the Dough: Place the dough between two sheets of parchment paper. Roll it out into a large rectangle, dusting lightly with flour to prevent sticking. The thickness is up to your preference; a thinner dough will result in more layers when sliced.
- Add Filling: Spread a thin layer of the plum and bitter orange jam mixture over the dough, leaving a small border around the edges. Sprinkle walnut pieces evenly over the jam.
- Roll and Shape: Carefully roll the dough from the short side into a log, ensuring the seam is on the bottom. Place the rolled dough onto a baking sheet lined with parchment paper, tucking the ends underneath to form a ring or oval shape.
- Brush and Bake: Brush the top of the dough with the reserved beaten egg and, if desired, sprinkle with coarse sugar. Bake in the preheated oven for 25-30 minutes, or until golden brown.
- Cool and Serve: Allow the flatbread to cool slightly before slicing. Serve warm or at room temperature.
Variations and Tips:
- Dietary Substitutions:
- Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour.
- Dairy-Free: Replace butter with a plant-based alternative and ensure the jam is dairy-free.
- Sugar-Free: Substitute granulated sugar with a sugar alternative suitable for baking.
- Flavor Enhancements:
- Add a teaspoon of vanilla extract to the wet mixture for added depth of flavor.
- Incorporate a handful of dried fruits like raisins or figs into the filling for a sweet twist.
- Storage:
- Store any leftovers in an airtight container at room temperature for up to 3 days. Reheat in a low oven before serving.
- > Go here to buy the must-have equipment and ingredients for creating a Savory #Impasto della Pinza Emiliana (Emilian Flatbread Dough) now.
Nutritional Information (Per Serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 167 |
| Fat | 1.5g |
| Carbohydrates | 34g |
| Protein | 2g |
| Fiber | 1g |
| Sugar | 15g |
Note: Nutritional values are approximate and may vary based on ingredient substitutions and portion sizes.
Notes:
This Emilian flatbread dough is versatile and can be adapted to various fillings and dietary preferences. The combination of plum and bitter orange jam offers a traditional flavor profile, but feel free to experiment with different jams or even savory fillings like cheese and herbs.
I hope this guide has made making Impasto della Pinza Emiliana seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment.
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Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
