The dry flatbread or ‘schiacciata’ or ‘scrocchiarella’ is very quick to make. You can create all the versions you like best, with seeds, spices, little vegetables, in short, let your imagination run wild. As a Ligurian, or rather a Genoese, I love all types of flatbreads, from the soft ones to the crunchier ones. With this flatbread, you’ll enjoy a delicacy suitable for an aperitif or a lively snack.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- water (3 1/2 tbsp)
- dry white wine (3 1/2 tbsp)
- instant yeast for savory preparations (1 tsp)
- seed oil (6 1/2 tbsp)
- salt (1/2 tsp)
- spelt flour (2 1/4 cups or all-purpose flour 2 cups)
- flax seeds (add the amount you prefer)
Tools
- Parchment paper
- Rolling pins
- Baking sheets
Steps
In a mixing bowl, start to mix water, wine, oil, and yeast. At this point, gradually add the flour and then the salt. Once all the flour is added, your dough should be compact but very soft (greasy to the touch, like damp). Now take the dough and place it on parchment paper and start rolling it out with a rolling pin. You’ll see that the dough stretches out fantastically, if it seems to stick to the rolling pin or your hands, sprinkle a little flour. At this point, sprinkle the surface of the dough with seeds and a few pinches of fine salt.
Bake in a fan oven at 375°F for about 18 minutes, adjust according to your oven. I baked it for 18 minutes then turned off the oven and left the flatbread inside for another two minutes. Be very careful because being very thin, just a few extra minutes can burn it.
