I wanted to do a flatbread series on my blog for so long and when I saw stuffed flatbreads as one of the themes I was sure to do it for BM. I made an Armenian bread – Jingalov and Trini Dhal Poori Roti for my day 1 and 2. I planned some other bread for day 3 but couldn’t make it so opted for a simple bread. I love Italian breads and this stuffed bread was on my to-do list. Crescione is a flatbread dumpling filled with tomato, mozzarella, Spinach, onion, sausages and many more variations. Padina and Crescione are very famous Italian street food breads, Padina is made like pita and veggies and meat are sandwiched in them after the bread is made whereas Crescione is stuffed and then cooked. Both the bread are made with the same dough.Traditionally the dough is made with lard ( pigs fat) but some even make it with olive oil so I went ahead with the oil version.
This is another amazing flatbread am glad I tried and happy to post it here. My hubby and daughter gave a big thumbs up and they loved it. The Tomato Mozzarella version was greatly loved. I made one crescione with spinach filling and it was good as well but the Cheese version was loved more. I took very little time to photograph as it was getting dark almost, hope you like them virtually. Sometimes I feel nothing to write about the dish and let everyone see for themselves and decide, this is one such day being lost for words. I will move on to the recipe quickly.
- All Purpose Flour - 2½ cup
- Olive Oil - ¼ cup
- Baking soda - 1 tsp
- Salt to taste
- Tomato -2 Nos Medium size
- Mozarella - 1 cup ( shredded)
- Oregano - ¼ tsp
- Chilli flakes as needed
- Olive oil - 2tsp
- Spinach - 1 cup
- Onion - 3 tbsp (chopped)
- Pepper as needed
- Salt to taste
- Grind the tomatoes in a mixture still smooth paste.
- In a pan heat oil add the ground tomato puree, oregano, pepper pd, Chilli flakes, salt and let them cook.
- Cook till the raw smell goes off and the puree gets condensed a bit.
- Remove from heat and let it cool completely
- In a pan heat oil and the chopped onions and saute them till translucent.
- Add the washed spinach and look them till they shrink and al dente
- Add salt and pepper pd to season.
- In a glass of water melt the salt as needed to make the dough.
- In a bowl take the flour, add oil, baking soda and the salt water to the dough.
- Mix the well and knead them to till all the flour combines and forms a smooth dough.
- Cover and let the dough rest for 30 mins.
- Divide the dough into equal parts and start rolling the dough with a rolling pin.
- Roll the dough thin and dust very little flour.In the half part of the rolled dough spread the tomato filling and top it with mozzarella.
- Brush some water in the corners of the circle and fold the other half side on top of the filling.
- Press the corners of the crescent-shaped bread with the prongs of the fork. Make sure the filling doesn't leak out.
- Heat a Testo/ Tawa and place the prepared crescione carefully to cook.
- Let it cook on one side and then flip it and cook on the other side.
- Cook in medium heat so that the cheese inside gets nicely melted. If cooked in high heat the outer part might cook quickly leaving the inner part uncooked.
- Do the same with rest of the dough and fill the spinach filling the same way.
- They taste perfect as is but if you want you can enjoy them with ketchup.
