STUFFED FLATBREADS WITH SPECK AND PROVOLA in a pan or in the oven, a tasty idea to make in a few minutes perfect as an appetizer or for parties and buffets.
The stuffed flatbreads with speck and provola are delicious, they are prepared in a short time with a simple dough of flour, water, and oil, filled with the stuffing and cooked in a pan or in the oven.
A very good and tasty recipe, the speck and provola flatbreads are excellent to serve as an appetizer or finger food for parties and buffets, or as a tasty aperitif in 10 minutes.
Great stuffed like pizza, with zucchini, or with ham.
Follow me in the kitchen today there are speck and provola flatbreads!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup water
- 1 tbsp extra virgin olive oil
- 5 oz speck
- 2 oz provola cheese
Steps
Prepare the dough, pour the flour into a bowl, add the water and oil, knead well, you can obviously use a mixer.
Roll out the dough to a thickness of 1/8 inch and cut 12 discs of 2 3/4 inches.
Stuff half of the discs with speck and provola cheese pieces then close with the other half of the discs and seal the edges.
Cook in an oiled pan with the lid closed turning them for about 10-15 minutes, they should brown.
Bon appétit
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They are perfect stuffed with speck, great with ham, with tuna and tomato, zucchini, eggplant, or with ricotta, robiola, cherry tomatoes, or tomato sauce, olives, as you prefer or with what you have available in the fridge.
The basic dough does not include yeast but they still puff up in the pan, however, if you want, you can add it to the dough, the instant type for a quick preparation, the brewer’s yeast for a slow-rising dough.
