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”) have been blended collectively for a cost-effective meals. These days, it’s made within the city of Chiusa Sclafani with semolina flour, which does a reasonably 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 method for making a flaky texture with bites of savory substances blended in. The dough is first pressed out into the massive sheet, the fillings are added on high, then the dough is rolled up and pressed out but once more into its ultimate form. This methodology yields an uncommon and fantastic layering of dough and yummy fillings!

Filling Variations to Attempt

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

Ideas for Making the Greatest Flatbread

The quantity of water wanted can fluctuate considerably, relying on the situations. Don’t be shocked if you must regulate the quantity listed beneath. Add simply sufficient to attain a dough that’s gentle and pliable, however not sticky. You may at all times mud the dough with some flour should you by accident add just a little an excessive amount of water.

If you press the dough out after filling it with “toppings,” don’t fear in any respect if a number of the substances break via the highest and are seen from the surface. This isn’t solely fantastic, 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 further for dusting

• 1 tsp (5g) lively dry yeast

• 1 1/4 cups (300g) water

• 2 tsp (10g) salt

• 3/4 tbsp (10g) further virgin olive oil, plus further 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

• Giant mixing bowl

• Plastic wrap

• Medium baking tray

• Basting brush

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

Proceed so as to add the remaining water, just a little bit at a time, till you obtain a gentle, pliable texture that isn’t sticky. Switch the dough to a clear work floor and knead it till it is extremely even. Place the blending bowl over the dough, let it relaxation for 10 minutes so the gluten can chill out, 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 high 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 appear to be 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 must be tremendous light, right here! Mash it down, press it out, and make some fascinating layers. Don’t fear if a number of the substances, 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 lightweight grating of caciocavallo or pecorino cheese. Bake for 20-Half-hour, or till golden on high. Ideally serve the flatbread heat and contemporary, however chilly can also be yummy!

Buon appetito!

In case you take pleasure in this flatbread recipe, you would possibly just like the traditional Piadina Romagnola! Wish to attempt extra Sicilian meals? Take a look at this cauliflower pasta that is extra scrumptious than it has any proper to be!