Impasto della Crescia Sfogliata (Layered Flatbread Dough)

Crescia sfogliata is a traditional Italian flatbread originating from the Marche region, particularly the town of Urbino. This flaky, savory bread is renowned for its layered texture and rich flavor, making it a beloved staple in Italian cuisine. The name “sfogliata” refers to its characteristic layers, achieved through a meticulous folding and rolling process.

Notes:

The key to achieving the flaky layers is the folding and rolling process. Ensure each layer of lard is evenly spread to promote proper flakiness.

Serve warm with traditional accompaniments like cured meats, cheeses, or sautéed greens.

Ingredients:

• 500g ’00’ flour
• 100g lard (or unsalted butter as a substitute)
• 2 large eggs
• 100ml milk
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon baking soda
• Water, as needed
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto della Crescia Sfogliata (Layered Flatbread Dough) now.

Instructions:

1. Prepare the Dough:
   • In a large mixing bowl, sift the flour and add the salt, pepper, and baking soda.
   • Add the lard and rub it into the flour mixture until it resembles coarse crumbs.
   • Create a well in the center, crack in the eggs, and pour in the milk.
   • Mix together until a dough forms. If the mixture is too dry, add water a tablespoon at a time until the dough comes together.
   • Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
   • Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes.
2. Form the Layers:
   • Divide the dough into 4 equal portions.
   • Roll out the first portion into a thin rectangle, approximately 30×40 cm.
   • Spread a thin layer of lard over the surface.
   • Roll the dough into a tight cylinder, then coil it into a spiral.
   • Repeat this process with the remaining portions, stacking the spirals on top of each other.
   • Cover the stacked dough and let it rest for 30 minutes.
3. Roll and Cook:
   • After resting, roll out the stacked dough into a large, thin circle, about 1-2 mm thick.
   • Heat a large, heavy-bottomed skillet or griddle over medium heat.
   • Place the rolled-out dough onto the skillet and cook for 2-3 minutes on each side, or until golden brown spots appear.
   • Remove from heat and let it cool slightly before serving.

Variations and Tips:

• Cheese Addition: Incorporate grated Pecorino Romano or Parmigiano-Reggiano into the dough for added flavor.
• Herbs: Mix in finely chopped fresh herbs like rosemary or thyme for a fragrant twist.
• Vegan Option: Replace lard with vegetable oil and use plant-based milk to make the recipe vegan-friendly.
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto della Crescia Sfogliata (Layered Flatbread Dough) now.

Dietary Substitutions:

• Gluten-Free: Use a gluten-free all-purpose flour blend.
• Dairy-Free: Substitute lard with coconut oil and use dairy-free milk.

Preparation and Cooking Times:

• Prep Time: 1 hour
• Cook Time: 10 minutes
• Resting Time: 1 hour
• Total Time: 2 hours

Difficulty Level: Moderate

Servings: Makes one large flatbread, serving 4-6 people.

Calories per Serving: Approximately 250-300 calories, depending on portion size and ingredients used.

Cost of Ingredients: Moderate; costs may vary based on local prices and ingredient substitutions.

Cuisine: Italian

Course: Appetizer or Side Dish

Equipment Needed:

• Mixing bowl
• Rolling pin
• Skillet or griddle
• Knife
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto della Crescia Sfogliata (Layered Flatbread Dough) now.

Nutritional Information per Serving:

I hope this guide has made making Crescia sfogliata 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.