Crescia Sfogliata | Flaky Italian Flatbread Recipe

This Italian flatbread variation is analogous in look to the basic Piadina Romagnola… however appearances may be deceiving! Its distinctive methodology of preparation offers the flatbread a beautiful, flaky texture, and the addition of a beneficiant quantity of black pepper ends in a definite, spicy style.


Crescia Sfogliata | Flaky Italian Flatbread Recipe

What Makes This Flatbread Completely different?

The dough is definitely flattened twice. The primary time, it’s unfold with slightly little bit of lard then rolled up like a carpet. When the dough is then flattened once more and cooked, these layers separate barely (type of like puff pastry) which leads to the flaky texture of crescia sfogliata. The truth is, the phrase “sfogliata” actually means “flaky.”

The components 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!

Suggestions for Making the Finest Flatbread

Crescia sfogliata may be very simple to make, but it surely does take a while because the dough ought to relaxation within the fridge for no less than 5 hours, ideally in a single day.

There’s no right amount of milk so as to add into the dough, as this relies tremendously on the flour used, the humidity, and many others. The one strategy to make a very good dough is so as to add slightly little bit of milk at a time, till you obtain a dough texture that’s smooth, moldable, however not sticky. As a result of it’s a fats dough, it gained’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 want to between two items. We actually loved making a selection with ricotta, pesto, and grated Parmigiano-Reggiano cheese, complimented with some cherry tomatoes.

Storing & Saving Piadina

As soon as cooked, crescia sfogliata may be saved in a plastic bag for a couple of days. Don’t hold it in paper, it’ll dry out fully. We advocate reheating it in a pan or heat oven earlier than consuming, if potential! For longer storage, the cooked flatbread may be frozen.

Watch the Pasta Grammar video the place we make Crescia Sfogliata right here:


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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:

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 properly.

Whisk the egg/milk/olive oil along with a fork whereas progressively incorporating the encircling flour. As a thick paste begins to type, progressively pour slightly 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 slightly 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 smooth and silky, however not sticky. If it does turn out to be sticky, mud with slightly little bit of flour as obligatory.

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 clean and even. Roll it right into a thick sausage form beneath your palms, and reduce the dough into 6 equal parts utilizing a bench scraper or knife. You probably have one helpful, you need to 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 hold 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 evenly with flour however achieve this provided that obligatory and attempt to hold the added flour to a minimal.

Use a spoon or your fingers to unfold a really skinny layer of lard over your complete prime floor of the dough. Then, ranging from one aspect, 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 decent spiral—it ought to appear like 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 no less than 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 sizzling, 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 must 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 aspect or till it begins to brown deeply in spots. Take away from the warmth. Repeat the steps to prepare dinner the remaining flatbreads.

Buon appetito!

Need to strive a primary piadina flatbread? Take a look at our recipe right here! In search of extra pepper goodness? Give this Tuscan pepper beef stew a strive!