The pesto flatbreads in the pan are small flatbreads with Genoese pesto in the dough. I had a jar of pesto to use up, so I decided to make some flatbreads for dinner. I stuffed them with speck and cheese, and they turned out amazing! The pesto flatbreads are soft, cheesy, and no-rise, they are prepared in just a few minutes and are also oven-free, you cook them directly in the pan, so they are perfect even in the summer, with this heat. The pesto flatbreads in the pan are perfect as an appetizer or main course, perfect with a side dish, as a dinner saver, ideal also for a party, buffet, or aperitif, they will disappear quickly!
- Difficulty: Easy
- Cost: Cheap
- Portions: 4 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 5.3 oz scamorza cheese
- 4.4 oz speck
- 3.5 fl oz water
- 2.7 oz Genoese pesto
- Half teaspoon salt
- Half teaspoon instant yeast for savory recipes
Steps
The pesto flatbreads in the pan are very simple and quick to prepare. First, put the flour, room temperature water, Genoese pesto, salt, and instant yeast for savory recipes in a bowl and form a soft and compact dough.
Quickly work the dough on a lightly floured surface and divide it into 8 pieces of the same weight (about 1.9 oz each).
Roll out each piece to form a disk about 0.2 inches thick. Take a disk, fill it with some speck, scamorza, more speck, and close with a second disk of dough, making all the other pesto flatbreads in this way.
Place the pesto flatbreads in a non-stick pan and cook them, covered and on a very low flame, for 9 minutes, turn them over, and continue cooking for another 6 minutes.
Notes:
The pesto flatbreads in the pan can be stored at room temperature for a few hours or in the fridge for a couple of days. You can fill them with the filling you prefer. You can also make them plain, without filling, in which case, you will get 8.
Other pan focaccia and flatbread recipes HERE
