When I visit my family in Italy, the room where I sleep at my parent's house is located above a bakery. During the winter months all the windows are shut but in the summer when it is scorching hot and you have to sleep with all the windows open, every morning at about 6 am I wake up with an intense and persistent gorgeous smell of freshly baked bread and pastries.
This drives me insane: I start salivating and an ardent desire of freshly baked goodness possesses me. I totally lose control!
As soon as the bakery opens I am promptly there by the door ready to buy that crunchy fresh and perfumed bread. When I am on holiday I also sneak a cornetto or two in my shopping bag too. Freshly baked bread and pastries are one of those little pleasures in life and they are fairly cheap too, so why not?!
Bread making is an art and that's why we have skilled bakers to make it for us but of course you can make your own bread at home too.
I am not particularly skilled at bread making but today I am sharing a very easy recipe for flatbreads which are great to serve with your meal or to be turned into a panino and be filled with whatever you fancy.
I filled mine generously with Prosciutto di San Daniele and Grana Padano two superb ingredients which carry the PDO logo - the Protected Designation of Origin mark which guarantees quality and origin.
Both are artisan products (and you know how passionate I am about artisan food); they are produced under strict standards. Prosciutto di San Daniele is an excellent source of proteins and vitamins, in particular B1 and minerals, especially phosphorus, zinc and potassium. Grana Padano is a great source of calcium and energy, easily digestible and therefore particularly recommended for children and elderly people, as well as for sportspeople.
Check out my visit to San Daniele where I learned how this prosciutto is made. We Italians are proud of our food and these can certainly be called Italian delicacies.
- Prep Time : 15 minutes
- Cook Time : 15 minutes
- Yield : 6
In a bowl add the flour, the salt, the milk and the oil. Mix well then knead with your hands for a couple of minutes making a smooth ball. This isn't a traditional bread recipe so you don't need to knead it for long. Add extra flour if the dough is too sticky or a little extra milk if it is too dry.
Put it back in the bowl, cover it up with a cloth and let it rest for 20 minutes.
Sprinkle your work top with a little flour, cut the dough into 6 pieces, roll them into balls about the size of a golf ball and then roll them out about 3 mm or 1/10 inch thick.
Drizzle a little olive oil on to your griddle pan and heat it up until very hot.
Place your flatbreads on the pan, one at a time and cook for about 1 or 2 minutes turning them on both sides until you get those chargrilled marks.
Drizzle your flatbreads with olive oil, put some slices of Prosciutto di San Daniele on top, Grana Padano shavings, arugola leaves and drizzle with a little extra olive oil.
Fold and tuck into your panino right now!
Check out my video on how to make them!
This post is in collaboration with the Consortiums of Grana Padano and Prosciutto di San Daniele. All opinions are my own.