Preparation of the Quick Flatbread with Ham and Scamorza

• In a large bowl, put the flour and mix it with a generous pinch of salt.
  Create a well in the center and pour in 2 tbsps of extra virgin olive oil, then slowly add ½ cup of room temperature water, kneading until you obtain a smooth and elastic dough.
  Form a ball, wrap it in plastic wrap, and let it rest at room temperature for twenty minutes.

• After the resting time, divide the dough into two equal parts and on a work surface roll out each part into a thin sheet a few millimeters thick, round or rectangular depending on the baking pan you will use.
  Oil the baking pan and place one of the sheets at the bottom.
  Fill it with a layer of ham and a layer of scamorza sliced thinly, keeping slightly away from the edges.
  Cover with the other sheet, pressing the edges well to seal it with the bottom one.

• Prick the surface of the flatbread with a fork.
  Mix a few tablespoons of extra virgin olive oil with some water and brush it on the surface.
  Bake in a preheated ventilated oven at 400°F on the lowest rack for about fifteen minutes, until slightly golden.
  Remove from the oven and serve immediately, hot, your quick flatbread with ham and scamorza.

  Chez Bibia