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”) had been combined collectively for a cost-effective meals. These days, it’s made within the city of Chiusa Sclafani with semolina flour, which does a fairly 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 approach for making a flaky texture with bites of savory substances combined 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 technique yields an uncommon and fantastic layering of dough and yummy fillings!

Filling Variations to Strive

Under, we’ve given a recipe for a few of the most conventional fillings, which embody Sicilian caciocavallo cheese, anchovies, and marjoram. You’ll be able to actually get artistic with what you add into your individual Ranza e Sciura, although. We actually loved utilizing sun-dried tomatoes and olive, for example!

Ideas for Making the Greatest Flatbread

The quantity of water wanted can range considerably, relying on the situations. Don’t be stunned if that you must modify the quantity listed under. Add simply sufficient to attain a dough that’s delicate and pliable, however not sticky. You’ll be able to all the time mud the dough with some flour if you happen to by chance add a bit of an excessive amount of water.

If you press the dough out after filling it with “toppings,” don’t fear in any respect if a few of the substances break by way of the highest and are seen from the skin. This isn’t solely advantageous, 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 will have:

• 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 can 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. Step by step 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, a bit of bit at a time, till you obtain a delicate, 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 calm down, 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 an enormous 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 your complete dough sheet up like a carpet. Subsequent, roll this tube up horizontally right into a tightly-wound spiral; it ought to seem like an enormous 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 mild, right here! Mash it down, press it out, and make some fascinating layers. Don’t fear if a few of the substances, just like the cheese, burst by way of 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 light-weight 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!

If you happen to get pleasure from this flatbread recipe, you would possibly just like the traditional Piadina Romagnola! Need to attempt extra Sicilian meals? Try this cauliflower pasta that is extra scrumptious than it has any proper to be!