Crescia Sfogliata | Flaky Italian Flatbread Recipe

This Italian flatbread variation is analogous in look to the traditional Piadina Romagnola… however appearances could be deceiving! Its distinctive methodology of preparation offers the flatbread a beautiful, flaky texture, and the addition of a beneficiant quantity of black pepper leads to 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. Actually, 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!

Ideas for Making the Greatest 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 not 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 so on. The one method 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 delicate, moldable, however not sticky. As a result of it’s a fats dough, it gained’t be springy. Whenever you push a finger in, the indentation ought to stay.

Serve & Eat Crescia Sfogliata Flatbread

As talked about above, it’s scrumptious eaten simply as it’s. In Italy, it’s often crammed like a sandwich. You may actually put something you prefer to between two items. We actually loved making an expansion with ricotta, pesto, and grated Parmigiano-Reggiano cheese, complimented with some cherry tomatoes.

Storing & Saving Piadina

As soon as cooked, crescia sfogliata could be saved in a plastic bag for a number of days. Don’t preserve it in paper, it should dry out fully. We suggest reheating it in a pan or heat oven earlier than consuming, if potential! For longer storage, the cooked flatbread could 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 steadily incorporating the encircling flour. As a thick paste begins to type, steadily 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 all the flour is integrated and the dough is delicate and silky, however not sticky. If it does turn into sticky, mud with slightly little bit of flour as mandatory.

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 easy and even. Roll it right into a thick sausage form beneath your palms, and lower the dough into 6 equal parts utilizing a bench scraper or knife. In case you have one useful, you should utilize a kitchen scale to weigh the items in order that they’re all the identical measurement.

Work on one piece of dough at a time and preserve the others coated with a bowl in order 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 calmly with flour however achieve this provided that mandatory and attempt to preserve the added flour to a minimal.

Use a spoon or your fingers to unfold a really skinny layer of lard over your complete high floor of the dough. Then, ranging from one aspect, tightly roll the dough sheet up like a carpet. Rub the skin of this tube with one other skinny layer of lard. Lastly, roll the tube horizontally into a decent spiral—it ought to appear to be 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 not less than 5 hours, ideally in a single day.

Whenever you’re able to prepare dinner, place a big non-stick skillet to preheat over excessive warmth. When the pan is scorching, 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 needs to 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 instances 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? Try our recipe right here! In search of extra pepper goodness? Give this Tuscan pepper beef stew a strive!