Urbino layered flatbread (crescia): the recipe
Urbino's layered crescia, a kind of unleavened flatbread, layered with lard to create its characteristic layers.
It's best cooked on a hot griddle ("testo") or a cast-iron pan.
At a glance
- Method: Straight dough, without autolyse
- Mixing: Stand mixer
- Number of pieces: 8
- Weight per piece: 105 g
- Dough weight: 835 g
- Total dough weight: 840 g
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Ingredients
Quantities for 8 pieces of 105 g, kitchen at 20 °C
- Wheat flour (0, W200)500 g
- Eggs110 g (2 pcs)
- Water160 g
- Salt14 g
- Lard50 g
- Pepper0.8 g (two pinches)
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Method
- Weigh the ingredients and knead (20 min)
- Mix all the ingredients together.
- The dough should stay a little softer than the one for Romagna piadina.
- Divide/shape: weigh and form the pieces (10 min)
- Start of proofing (at room temperature) (30 min)
- Melt in the microwave as much lard as the dough contains: it comes on top of that, so you need twice the amount listed in the ingredients.
- Dust the counter with flour and roll out one ball at a time to 28 cm across.
- Spread the melted lard over the whole surface, roll the flatbread up into a rope and stretch it slightly in the middle to even out its thickness.
- Coil the rope onto itself into a spiral and move on to the next ball.
- Coil rest (at room temperature) (10 min)Roll each spiral out again to 28 cm using a little flour.
- Ready to cook
- Heat the griddle ("testo") for 5 minutes.
- Lay the flatbread on it and, if it starts to puff up, press the bubbles down with a spatula, then flip it and cook the other side.
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