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Umbrian Flatbread

Umbrian Flatbread
Recipe Date:
September 14, 2014
Serving Size:
Active Time:
Imperial (US)


1 ½ tsp dry yeast
½ cup warm water
3 ¼ cups unbleached flour
1 Tbl olive oil
2 tsp salt
½ cup + 2 Tbl water
Olive oil for the grill
16 slices prosciutto
small bunch arugula
¼ lb thin slices Italian Fontina cheese (or your favorite cheese)


The dough should be started about two hours before you intend to eat. Stir together the yeast and warm water, and let stand about 5 minutes. Stir together flour and salt with a fork. Make a well in the center and add yeast mixture and oil. Stir in as much of the remaining ½ cup + 2Tbl. water as needed to form a firm, moist dough.

Turn dough out onto a lightly floured surface and knead until smooth, shiny and elastic, about 10 minutes.  Put dough in a large, lightly oiled bowl and cover.  Let stand until doubled, about 45 minutes to 1 hour.

Punch down dough and divide into 8 pieces.  Form each piece into a ball and let stand about 10 minutes, covered.  On a lightly floured surface, roll out each ball about ¼ inch thick.  If dough resists, let stand a couple of minutes, then continue.

Heat a griddle or heavy saute pan over burner medium heat until very hot.  Cook rounds, flipping frequently to avoid scorching, until golden, about 6 minutes.  Stack and wrap in kitchen towel to keep soft while cooling.  The breads will hold well for several hours, wrapped in plastic and they also freeze well.

When rounds are cool enough to handle, slice flatbread in half.  Add two slices of prosciutto, a bit of arugula, and one slice of cheese to each. Put stuffed breads on a baking sheet and bake until cheese is melted, about 5 minutes.  Cut into wedges and serve warm.

Wine Pairing: Rosé.  The weight of the flatbread and it's savory flavors are mirrored in the wine.

Recipe created for Montemaggiore's Italian Cooking Classes by Chef Gloria DeMaria ©2014.