The flatbread tongues in a pan are truly amazing. You know I love focaccia, small focaccia, and similar recipes with cooking in a pan without an oven, and these are too good. I made them a few days ago, and they saved my dinner. The flatbread tongues in a pan are soft, without leavening, and with a gooey filling. You make and cook them immediately; choose the flavor you prefer and prepare them as soon as possible. They are excellent as a single dish, accompanied by a side dish of salad, potatoes, or vegetables of your choice, as an appetizer, for an aperitif, a party, or a buffet, ideal to take to the beach, park, office, or wherever you want. These small focaccia are a hit!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 flatbread tongues in a pan
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/3 cups all-purpose flour
- 8 3/4 oz scamorza cheese
- 7 oz prosciutto
- 2/3 cup water
- 2 tbsps extra virgin olive oil
- 1 tsp salt
- 1 packet instant yeast for savory recipes
Steps
• The flatbread tongues in a pan are very simple and quick to prepare. First, put the flour, room temperature water, extra virgin olive oil, salt, and yeast in a bowl and form a soft, compact dough ball. Work it on a lightly floured work surface and divide it into 4 equal parts.
• Take a piece of dough and roll it out with a rolling pin to form a sort of rectangle. Fill the center with slices of prosciutto and scamorza cheese, fold the two ends toward the inside and close the sides, sealing them in the center. Press well to compact everything.
• Cook the small focaccia in a preheated non-stick pan or grill (do not grease it, do not add anything) for 7 minutes over very low heat. Flip them and continue cooking for another 5 minutes.
Notes:
The flatbread tongues in a 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 your preferred filling.
Other flatbread recipes in a pan HERE
