Preparation

• Dough for Ragusa Flatbreads with Yeast
  For traditional or whole wheat dough, work in a mixer: semolina, oil, lukewarm water with dissolved yeast, and add salt halfway through until you obtain a firm and elastic dough to rest in a covered bowl in the coolest room of the house.
  After 4 hours, work the dough again and let it rest again.
  After about 24 hours, the dough will be ready to roll out and fill.

  Detailed procedure → Traditional and Whole Wheat Ragusa Flatbreads Dough.

  

• Ragusa Flatbreads Dough Without Yeast
  • Do not add yeast;
  • Add a pinch of baking soda.
  Knead and let the dough rest for an hour at room temperature.
  After an hour at room temperature, your yeast-free dough is ready to use.

• Blanched Fresh Beans
  The fresh beans should be added after being quickly blanched in boiling water.

  Blanched Peas
  Peas should be added after being quickly blanched in boiling water.

  Sausage → how to degrease sausage.
  Sausage should be added raw but I recommend adding it degreased:
  • Remove the casing;
  • Place the crumbled sausage in a small pot, stir, add a shot of red wine, and let it brown with a preferably glass lid and on low heat for 5 minutes;
  • Transfer the browned crumbled sausage from the liquid to a plate with absorbent paper.

  Wilted Onion
  Onion should be added wilted.
  Peel the onion and slice it thinly.
  In a pan:
  • Add the onion and let it wilt for a few seconds;
  • Stew with a few ml of water;

  Parsley
  Select and wash the parsley sprigs.
  Drain them in a colander.
  Dry them on a sheet of kitchen paper.
  Chop coarsely with a knife.

• It is advisable to use the ricotta from the day before, less moist and drain it well in a colander before seasoning.

  Place the ricotta in a bowl, season with:
  • a pinch of salt;
  • a pinch of pepper;
  and mix it coarsely with a fork.

  Add the ingredient you chose for your variation and incorporate it into the ricotta.

• Work the dough by hand to give it elasticity and divide it into smaller balls:
  • 250 g of semolina dough into 4 balls;
  • 500 g of semolina dough into 8 balls.

• Now you need to roll the dough as thin as possible.
  Use semolina and a good rolling pin.
  The whole wheat dough is more delicate to handle than the classic dough.

  Roll out a ball with the rolling pin to form a sheet of dough in a round or rectangular shape as thin as possible.

  Help yourself by distributing a pinch of semolina on the work surface and on the dough sheet as you roll it out.
  It’s an alternation of flour, roll, flour, roll, rotate and so on.
  It requires skill, not perfection, and don’t worry if the dough has some tears.
  

• Distribute the ricotta over the round or rectangular sheet of dough, leaving a few mm of border free.

  Fold the two sides of the dough sheet towards the center.

• Distribute the ricotta on the two sides.

  Fold from the top towards the center.

  Fold once more to close the flatbread.
  Pierce the flatbread with a fork in several places.
  ^{[step-by-step images valid for all types of filling].}

• Line a baking tray with parchment paper and place the flatbreads on top.

  Alternatively, you can use a pasta machine – Nonna Papera.
  • Divide the dough into smaller balls;
  • Flatten the ball with your hands;
  • Pass the ball at 1;
  • Fold the sheet;
  • Pass the folded sheet at 1;
  • Finally, pass the sheet at 6.

  You will get thin pasta strips to fill and roll on themselves to prepare small flatbreads.

  

• I set my oven as follows:
  • Maximum temperature [428°F];
  • Fan mode.
  Temperature and times may vary from oven to oven and depending on the size of the flatbreads.

  • Preheat the oven well.
  • Bake for about 20 minutes in a fan oven and check the cooking.
  In my mother’s larger and more powerful oven, 20 minutes are enough, in mine it takes 30.

• Your Ragusa flatbread with ricotta is ready.

  Great both hot and cold, but I recommend waiting until they are warm.

  Enjoy your meal!

  

• • Ragusa Flatbread: Whole Wheat Dough, Types, Flavors.