Crispy Parmigiano Flatbread
This crispy Parmigiano 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.
Ingredients
- 2 envelopes active dry yeast
- 1 1/2 cups warm water
- 2 tablespoons extra virgin olive oil, plus more for the dough
- 4 cups all-purpose flour, plus more for the work surface
- 1 teaspoon sea salt
- 2 cups freshly grated Parmigiano-Reggiano cheese
Instructions
- Combine the yeast and warm water in a small bowl and set aside until foamy, about 5 minutes. Stir in the olive oil.
- 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. The dough will be slightly sticky.
- Divide the dough into 4 equal pieces and shape them into balls. Dust the balls with flour and place them on a lightly floured baking sheet. Cover with plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 2 hours. (The dough can be stored in an airtight container for up to 2 days.)
- Preheat the oven to 425°F (220°C). Have ready 2 nonstick baking sheets or slick two regular baking sheets with olive oil.
- Working with 1 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 it 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. Decrease 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.
- Place the rolled dough on the baking sheets. Brush lightly with olive oil, sprinkle with about a quarter of the cheese, and bake until golden brown, 12 to 14 minutes. Transfer to a wire rack to cool. Repeat with the rest of the dough balls, rolling and baking until all the dough is used.
Nutrition
Serving: 1piece | Calories: 181kcal | Carbohydrates: 25g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 348mg | Fiber: 1g | Sugar: 1g