The Sardinian flatbreads from Ogliastra, an alternative pizza that words cannot describe their deliciousness.
A person from Sardinia whom I met gave me this recipe, and I couldn’t resist trying it, even though I’m not fond of cooked vegetables and prefer traditional pizza, I had to try it and I don’t regret it.
If you’re like me with your tastes and sometimes skeptical, then you absolutely must try this one, I believe from now on I’ll make it often.
They can be made in different shapes and are often made in a large rectangular pan, but I preferred the single-serving size.
I couldn’t eat them all when I made them, so I put the cooked ones in the freezer, but next time I crave pizza, I’ll heat them up.
For the dough, I used my mpd Croustina Panasonic, so I combined all the ingredients together, but if you use a mixer or by hand, you can add the ingredients a little at a time.
If you make this recipe or any others on my blog, feel free to send me a photo of your dish, if you like, I’ll post it on my Facebook page with your name.
Kcal 283 approximately per each flatbread
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 8 flatbreads
- Cooking methods: Electric Oven
- Cuisine: Regional Italian
- Region: Sardinia
- Seasonality: All Seasons
Ingredients to make Sardinian Flatbreads from Ogliastra
- 3 cups semolina remilled durum wheat
- 2 tsp salt
- 0.2 oz fresh yeast
- 4 oz potatoes (peeled weight)
- 4 oz zucchini
- 3.5 oz onion
- 1.5 tbsp extra virgin olive oil
- 0.7 oz lard (or butter)
- 1.5 tbsp water
- 15.9 oz peeled tomatoes (diced)
- to taste salt
- 2 tbsp extra virgin olive oil
Tools
- 2 Non-stick trays Non-stick trays
- 1 Bread Machine Panasonic bread machine
Preparation of Sardinian Flatbreads from Ogliastra
Prepare the grated zucchini and onion and set aside.
Boil the potato until very soft.
Take the bread machine basket, insert the blade, pour in the semolina flour, yeast, and salt on opposite sides.
Then add the vegetables, cooked and mashed potato, oil, lard, and water.
Place the basket in the machine and set it to dough only, in my Croustina it’s program 17 and takes 45 minutes, but you can stop it a bit earlier.
Prepare the grated zucchini and onion and set aside.
Boil the potato until very soft.
In the mixer bowl, place the water and yeast and let dissolve, then add the oil and lard and mix for a minute.
Add half the flour, the chopped vegetables, and the boiled and mashed potato, mixing for another couple of minutes.
Finish by adding the remaining flour and salt, working for about ten minutes, and if the dough is too soft, add a bit more flour.
The dough should be well worked and soft but manageable.
Once the dough is completed, transfer it to a large bowl and let it rise until doubled in size for about 3 hours.
Once risen, pour the dough onto a floured surface, create a ball, and divide it into 8 pieces, each weighing about 6.3 oz.
Shape each piece of dough into fairly thin flatbreads, although mine didn’t turn out so thin because they kept rising, but they were still delicious.
Top them with seasoned tomatoes with salt and oil, and heat the oven to 464 °F. Once hot, bake them for about 10 minutes.
Once baked, enjoy them hot and see how good they are!
