Crispy Parmigiano Flatbread

by Cathy Mantuano and Tony Mantuano
from Wine Bar Food: Mediterranean Flavors
to Crave with Wines to Match
(Clarkson Potter, 2008)
Makes 16 large pieces

This cheesy flatbread is so satisfyingly crunchy and easy to make that you will want to bake it regularly. We recommend using a manual or electric pasta machine to roll out the dough for these crispy, paper-thin treats. Using a rolling pin will yield slightly thicker,  more rustic results. After just one bite, which we’ve seen lead to many more addictive bites, you will understand why this is one of the most sought-after recipes in our restaurants.—Cathy Mantuano and Tony Mantuano

convert Ingredients
2 envelopes active dry yeast
1 1/2 cups warm water
2 tablespoons extra virgin olive oil, plus more for brushing
4 cups all-purpose flour, plus more for dusting
1 teaspoon sea salt
2 cups freshly grated Parmigiano-Reggiano cheese

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Method
1. Combine the yeast and warm water in a small bowl and let sit until bubbly, about 5 minutes. Stir in the olive oil.

2. Put the flour and salt in the bowl of an electric mixer fitted with the dough hook or in a large bowl. Pour in the yeast mixture and mix on low speed or with your hands until the water is absorbed and a shaggy dough is formed. Knead the dough on a lightly floured board until the dough is uniform and smooth, 2 to 3 minutes. It will be slightly sticky.

3. Divide the dough into 4 equal pieces and shape into balls. Dust with flour and place on a floured cookie sheet. Cover with plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 2 hours.

4. Preheat the oven to 425°F (220°C). Have ready 2 nonstick cookie sheets or grease regular cookie sheets with olive oil.

5. Working with one dough ball at a time (cover the remaining dough with a moist kitchen towel until ready to use), dust the ball with flour and flatten with your hand. Cut the dough in half and roll half the dough through a pasta machine with the rollers set midway apart. Dust the dough with flour if it becomes sticky. Reduce the space between the rollers one setting at a time until you have reached the last setting and the dough is a smooth, thin sheet. Transfer to a cutting board and cut in half on an angle into large pieces so that 2 will fit on a cookie sheet. The pieces should each be approximately 4 inches wide and 12 inches long. Roll and cut the remaining half in the same manner as the first.

6. Place the rolled dough on the cookie sheets. Brush lightly with olive oil, sprinkle with about a quarter of the cheese, and bake until golden brown, 12 to 14 minutes.

7. Let cool on a rack before serving. Repeat this process with the rest of the dough balls, rolling and baking until all the dough is used. Stored in an airtight container, the flatbread will keep for up to 2 days.

Recipe © 2008 by Cathy Mantuano and Tony Mantuano. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.