Umbrian Fried Flat Bread with Prosciutto
Recipe type: Breads and Rolls
Serves: 6
  • 2 1/2 Cups flour; plus more
  • 3/4 teaspoons salt
  • 1 Cup boiling water
  • 2 teaspoons olive oil; plus more
  • 9 slices prosciutto, paper-thin; trimmed, and cut crosswise in half
  1. Place flour and salt in food processor fitted with metal blade. With processor turned on, pour water and oil slowly though feed tube. Process until dough balls up, releases itself from sides of bowl and is smooth and elastic, about 40 seconds. Cut dough into 10 equal pieces, about the size of small golf balls. Cover balls with damp towel.
  2. On floured surface, roll out each ball into thin 6-inch circle. As each piece is done, place between sheets of parchment paper. Place stack in sealed plastic food bag. (Can be made day ahead and refrigerated.)
  3. Heat 1/2 teaspoon oil in 8-inch heavy skillet over medium-high heat. When hot, cook 1 flat bread until lightly browned, about 1 1/2 minutes. Transfer to plate. Add another 1/2 teaspoon oil to skillet and fry other side of bread until lightly browned. Repeat with remaining flat breads until all are cooked. (Keep them warm in a 200-degree oven.)
  4. For antipasti, you will need 6 flat breads. Place on cutting board and cut each round into 3 equal wedges. Drape 1/2 slice of prosciutto on each. Alternate with Fresh Tomato Bruschetta (see recipe) on platter; serve immediately.
This recipe yields 6 servings.

Each serving: 217 calories; 477 mg sodium; 8 mg cholesterol; 4 grams fat; 37 grams carbohydrates; 8 grams protein; 0.14 gram fiber.

Comments: This is best made just before serving.

NOTES : Recipe replicated from the Taverna del Lupo in Gubbio in the Umbria region of Italy.
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