Homemade flatbread with Gorgonzola, mushrooms, and ham starting from the flatbread itself, and since I started making them myself, I don’t buy them anymore. In fact, I’m specializing in making them with extra virgin olive oil rather than lard. I have nothing against using lard, but since I’ve been trying to control my weight, I use fewer fats and prefer EVO oil for any dressing, whether raw or cooked. Flatbreads are super easy to prepare even the day before, I put them in a bag and garnish them as needed. This is my favorite dinner at least once a week when I come back from the pool at 8:30 pm too tired to cook. My flatbread is a real dinner saver, and I change the ingredients every time.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 413.60 (Kcal)
- Carbohydrates 56.72 (g) of which sugars 1.48 (g)
- Proteins 17.07 (g)
- Fat 14.98 (g) of which saturated 4.88 (g)of which unsaturated 3.67 (g)
- Fibers 11.44 (g)
- Sodium 781.14 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for preparing the flatbreads
- 2 1/2 cups flour
- 2/3 cup water
- 2 tbsps extra virgin olive oil
- 1 pinch baking soda
- to taste salt
- 4 slices cooked ham
- 2 oz Gorgonzola
- 5 oz button mushrooms, cooked in a pan
Tools
- Griddle
- Bowl
- Rolling Pin
- Pastry Board
- Fork
Steps
Add EVO oil to the flour in a container, but you can also do it on a pastry board.
add room temperature water
the salt with
the baking soda
Start mixing with a fork to
then move to your hands,
mix all the ingredients until you get a smooth and homogeneous dough.
Let the dough rest for half an hour covered
and after the time has passed, divide the dough into 4 balls and roll them out to a diameter of about 7 inches.
Heat the griddle (a pan works too), and once it’s hot, cook the flatbread for a few minutes. Flip it and cook it again until you see small bubbles.
While still hot, spread Gorgonzola on one half of the flatbread and place
a slice of cooked ham with
the already cooked mushrooms, preferably hot.
Fold the flatbread with Gorgonzola, mushrooms, and ham in half and let it sit on the hot griddle for a few more minutes, flipping it a couple of times.
And here it is, ready to be served: the flatbread with Gorgonzola, mushrooms, and ham.
