Flatbread Stuffed with Cheese and Prosciutto (Torta al Testo )

Name: Flatbread Stuffed with Cheese and Prosciutto (Torta al Testo )
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters baby arugula; 255 grams unbleached bread flour (about 1 3/4 cups plus 2 tablespoons); 7 grams fresh (cake) yeast or 13/4 teaspoons active dry yeast; 113 grams thinly sliced Italian Fontina, Gruyère, or Emmental cheese; 1 Tbsps olive oil; 6 slices thin prosciutto slices; 1 teaspoons salt; 158 milliliters warm water (105-115°F), divided

Flatbread Stuffed with Cheese and Prosciutto (Tortan al Testo ) might be just the side dish you are searching for. One serving contains 275 calories, 12g of protein, and 10g of fat. This recipe serves 6. Head to the store and pick up emmental cheese, olive oil, salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Stir together yeast and 1/3 cup warm water in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)

Ingredients you will need

Water

Yeast

Equipment you will use

Bowl

Stir together flour and salt with a fork in a large bowl. Make a well in center and add yeast mixture and oil. Stir in flour, then stir in as much of remaining 1/3 cup water as needed to form a firm, moist dough.

Ingredients you will need

Dough

All Purpose Flour

Water

Yeast

Salt

Cooking Oil

Equipment you will use

Bowl

Turn dough out onto a lightly floured surface and knead until smooth, shiny, and elastic, about 10 minutes.

Ingredients you will need

Dough

Put dough in cleaned large bowl and cover bowl.

Ingredients you will need

Dough

Equipment you will use

Bowl

Let rise in a draft-free place at warm room temperature until doubled, about 1 hour.

Punch down dough and divide into 2 pieces. Form each piece into a ball and let stand, covered, 10 minutes.

Ingredients you will need

Dough

Punch

Roll out each ball on a lightly floured surface with a rolling pin into an 8-inch round (about 1/4 inch thick; if dough resists rolling out, let stand 1 to 2 minutes, then continue).

Ingredients you will need

Dough

Roll

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Rolling Pin

Preheat oven to 400F with rack in middle.

Equipment you will use

Oven

Heat a heavy medium skillet or griddle over medium-low heat until very hot, about 10 minutes. Cook rounds 1 at a time, flipping frequently to avoid scorching and to aid even cooking, until golden, about 6 minutes per round. Stack rounds and wrap in a kitchen towel (not terry cloth) to keep soft while cooling.

Ingredients you will need

Wrap

Equipment you will use

Kitchen Towels

Frying Pan

When rounds are cool, separate into halves by cutting into bread all around edge and gently pulling rounds apart. Sandwich cheese, arugula, prosciutto, and salt and pepper to taste between halves.

Ingredients you will need

Salt And Pepper