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What can you prepare when you are caving for a savoury snack, but you have little time available and don’t want to use the oven? This Pan-cooked creamy flatbread is a perfect solution for snacks, aperitifs, garden parties and unannounced guests.

Prepare the dough in few minutes, leave to rest for 30 minutes and that’s it: roll out two disks of dough and stuff them with your favourite ingredients or what you have available in the fridge or larder.

I found the perfect occastion to enjoy the vegetable creams with no preservatives and no gluten of the Citres company, my booth neighbours at the Cibus 2024 food exhibition. I made my Pan-cooked creamy flatbread both with Radicchio cream which you will find in the recipe below, and with Pumpkin cream which I used with slices of Taleggio cheese: cook both of them because it will be very hard to decide your favourite one.

Schiacciata-in-padella

Pan-cooked creamy flatbread

33.22g carbohydrates per 100g

Ingredients for the dough

  • 150g flour mix for bread, brand Nutrifree**
  • 100g milk
  • 10g extravirgin olive oil
  • salt

Ingredients for stuffing

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)

Preparation

  1. Prepare the dough mixing all the ingredients in a bowl until you obtain an even and firm mixture. Cover the dough with cling film and leave to rest for 30 minutes.
  2. Divide the dough in half and roll out each half with a rolling pin to obtain two disks of about 24cm diameter, but with one the two slightly larger.
  3. Spread the Radicchio cream and cream cheese on the larger disk leaving about 1-1.5cm along the permiter uncovered, then top with the second disk and fold the edge to seal the disks.
  4. Slightly grease a non-stick pan, better using spray extra virgin olive oil, and cook the flatbread for about 5 minutes on each side using a lid to turn it half-way through the cooking.
  5. Serve the flatbread hot and be creative with stuffing ideas!

Schiacciata-in-padella

Yoghurt flat bread means homemade bread, which is one of the most satisfying preparations: what could be nicer than the fragrance of bread baking that fills the room? But we don’t always have time to let bread rise and bake it for 45 minutes or more. Try this simple:

Yoghurt flat bread made with baking powder and wholemeal flour.

So a convenient, homemade bread, ready in minutes: we only need 30 minutes to let the dough rest, which is the time needed to set the table, dress the salad and serve the other courses or ingredients with which to top our flat bread. And besides being able to prepare it with and without gluten, this wholemeal version is also very diabetes-friendly thanks to fibre content and yoghurt, which slow down the absorption rate of carbohydrates.

A bread from the Orient

In the cuisine of many Central and South Asian countries, as well as in the Middle East, flat and rounded types of bread are prepared that are suitable for meat, fish and vegetable dishes in small pieces, making them easy to eat as street food.

One of the most popular types of these breads is Naana bread made famous by Indian restaurants all over the world. It is served hot to accompany other dishes and seasoned with butter or ghee (clarified butter used in this cuisine) as well as being flavoured with spices and herbs.

For convenience, it is nowadays prepared using baking powder and yoghurt in the dough instead of water to make it softer. And while in India they use the characteristic clay oven called Tandoor, the oven used to cook tandoori chicken, perhaps the best-known Indian dish outside its country of origin and always present on the menus of these ethnic restaurants, we will use a simple non-stick frying pan with a thick bottom.

In this video recipe you can see how to prepare the wholemeal yoghurt bread and I suggest you serve it in the Emilian way, therefore with some of the products of this land such as Squacquerone cheese and Prosciutto di Parma, but when you have a moment of time I invite you to try it with some meat and vegetable dishes accompanied by curry and spice sauces that will certainly make you travel with flavours at this time when physically doing so is still rather difficult.

Focaccina allo yogurt farcita

Yoghurt flat bread ready to be enjoyed

Wholemeal yoghurt flat bread 

38.32g carbohydrates per 100g

Ingredients for 12 pieces

  • 400g fat free Greek yoghurt
  • 300g gluten-free wholemeal bread flour mix, brand Massimo Zero**
  • 100g brown rice flour* (you can also change the proportions and make 350g Massimo Zero Bread Mix** and 50g buckwheat flour: the dough will be darker and easier to roll out)
  • 8g baking powder*
  • aromatic herbs to taste
  • dried cherry tomatoes to taste (optional)
  • salt
  • dusting flour**

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Mix the flour with yoghurt, baking powder and a pinch of salt until smooth.
  2. Cover it with cling film and let it rest for 30 minutes.
  3. Divide the dough into 3 parts and flavour one part with chopped herbs, a second part with dried tomatoes to taste and leave the third part plain. Finally, divide the dough into 4 pieces of each type, form them into balls, then roll them out with a rolling pin to a thickness of 3-4mm.
  4. Heat a non-stick frying pan or a smooth griddle. When it is hot, place the bread on it and cook it on both sides until brown, with darker bubbles scattered on the surface.
Cottura della focaccina

Cooking the bread

  1. Serve the bread with toppings to taste. And if you like flat bread and have a little more time available, try also potato patties.
Focaccine allo yogurt con Squacquerone,Prosciutto di Parma e rucola

Yoghurt flat bread with Squacquerone cheese, Parma ham and rocket

Version with gluten

Replace the gluten-free flour and rice flour with 400g of wholemeal wheat flour and mix it with 350g of fat free Greek yoghurt.