Desi Fiesta

Flat Bread or Paratha's

Crescione | Italian Stuffed Flatbread

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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.


4.9 from 7 reviews
Crescione | Italian Stuffed Flatbread
 
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Crescione is an Italian stuffed flatbread which is a most popular street food. It can be filled with herbs, tomato, mozzarella and many more ingredients.
Author:
Recipe type: Stuffed Flatbread
Cuisine: Italian Cuisine
Serves: 5
Ingredients
For Dough
  • All Purpose Flour - 2½ cup
  • Olive Oil - ¼ cup
  • Baking soda - 1 tsp
  • Salt to taste
For Filling
  • 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
Instructions
To Make The Filling
Tomato Mozzarella Filling
  1. Grind the tomatoes in a mixture still smooth paste.
  2. In a pan heat oil add the ground tomato puree, oregano, pepper pd, Chilli flakes, salt and let them cook.
  3. Cook till the raw smell goes off and the puree gets condensed a bit.
  4. Remove from heat and let it cool completely
Spinach Onion Filling
  1. In a pan heat oil and the chopped onions and saute them till translucent.
  2. Add the washed spinach and look them till they shrink and al dente
  3. Add salt and pepper pd to season.
To Proceed
  1. In a glass of water melt the salt as needed to make the dough.
  2. In a bowl take the flour, add oil, baking soda and the salt water to the dough.
  3. Mix the well and knead them to till all the flour combines and forms a smooth dough.
  4. Cover and let the dough rest for 30 mins.
  5. Divide the dough into equal parts and start rolling the dough with a rolling pin.
  6. 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.
  7. Brush some water in the corners of the circle and fold the other half side on top of the filling.
  8. Press the corners of the crescent-shaped bread with the prongs of the fork. Make sure the filling doesn't leak out.
  9. Heat a Testo/ Tawa and place the prepared crescione carefully to cook.
  10. Let it cook on one side and then flip it and cook on the other side.
  11. 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.
  12. Do the same with rest of the dough and fill the spinach filling the same way.
  13. They taste perfect as is but if you want you can enjoy them with ketchup.

 

Trini Dhal Poori Roti with Curry Channa Aloo ~Trinidad Recipes

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I have always felt amazed how some of the recipes around the world are very similar to Indian versions, but the origin of the food is not clearly informed in some cuisines.  Some recipes may have different names but have similar method or variation of it. As I am very close to Indian cuisine I might feel it very similar to my cuisine but think about the people who follow other cuisines they would never like their cuisine to be compared with Indian as it might have little or more difference in the method or ingredients used. One such cuisine is Trinidad cuisine which is one of the cuisines from the Caribbean Island. Trinidad and Tobago are two islands which have a blend of African, Amerindian, French, Creole, Indian and Spanish cuisines. Trinidad and Tobago is the largest island in the southern part of Caribbean. This Island has its diverse culture and is sometimes referred to as “Rainbow Island” for its food has all colors added. The Blending of culture is clearly seen in all the dishes in this cuisine, and so I chose to make a dish which is very similar to Indian from this cuisine.

Paratha roti is a very traditional Trinidadian dish which is also called as ” Buss Up Shut” which means “Busted up shirt” which literally means Crispy Parathas is made and broken to pieces before serving them with some curry. Along with paratha roti ,Dhal poori, Dosti and Sada are the most famous Trinidadian bread which has some Indian influence. You can get very familiar with Trinidadian breads and curries very easily as it has a lot of similarity with Indian cuisine. Today I am sharing Dhal poori roti recipes here. Dhal poori roti is a stuffed Trinidadian bread traditionally stuffed with yellow split peas dhal which cooked and milled in the miller with garlic and chilli to powder and stuffed in the roti. Some recipe calls for chandon beni which is a kind of similar to cilantro but I haven’t added it in this recipe..I also made a Tirini curry to go with dhal poori.. This dhal poori can be wrapped with a curry and enjoyed like a burrito or you can just have it curry on side. Curry Channa aloo is a delicious trini curry which also resembles Indian curry with a different method and spices used. In Trini cuisine, Madras curry powder is used much in place of our red chilli pd and coriander pd. I made Homemade madras powder curry for this curry and it was so yummy with dhal poori.I will share the curry recipe some other day, Moving on to the recipe , I have adapted the recipe from here.


5.0 from 5 reviews
Trini Dhal Poori Roti with Curry Channa Aloo ~Trinidad Recipes
 
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Dhal poori is a stuffed roti from Trinidad cuisine which is made from yellow split peas.These can be had with curry as is or can be wrapped with the curry and served. Curry channa goes very well with this stuffed flatbread.
Author:
Recipe type: Stuffed Flatbreads
Cuisine: Trinidad Cuisine
Serves: 5
Ingredients
  • All-purpose Flour - 3 cups
  • Baking pd - 1 tbsp
  • Salt to taste
  • Yellow split peas - 1 cup
  • Garlic - 3 cloves
  • Green chillies - 3 -4 ( as needed)
  • Cumin Pd / Jeera- 2 tsp
  • Salt to taste
  • Water as needed
Instructions
  1. In a take the yellow split add adequate water to cook the dhal.
  2. Add turmeric to the split peas while it cooks.
  3. Cook them till when you pinch the dhal in between your fingers they should crumble like a powder.Don't overcook the split peas till they are mushy.
  4. Once the peas are cooked drain the water and let them cook a bit.
  5. Add garlic, salt, green chillies, jeera pd to the dhal.
  6. I used a blender to blend the dhal if you own a hand mill you can grind the dhal in it.Grind it into a fine powder and set aside.
  7. In a bowl take the flour, salt, baking pd and Mix it well.
  8. Add water little by little to make a smooth and soft dough.
  9. Cover and rest the dough for 15 mins.
  10. Divide the dough into equal sized balls and flatten the balls to disc with your fingers.
  11. Fill a handful of dhal stuffing into the flattened disc and seal the corners, keep pressing the stuffing in.
  12. Pinch and seal the dough well else it will spill out.
  13. Press as roll them with a rolling pin to a thin roti
  14. Heat a skillet or tawa place the rolled roti and cook them both sides till you see brown spots.
  15. Drizzle some ghee while cooking the roti. Air bubbles will inflate the roti.
  16. Wrap the roti with some curry or enjoy the roti as is with curry. We enjoyed our dhal poori with curry channa aloo.


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Jingalov Hats ( Zhingyalov Hats)| Armenian Stuffed Flatbread~Stuffed Flatbread Recipes

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I love trying different cuisines and so am landing on to Armenian cuisine today. I tried this deliciously stuffed flatbread which is very popular bread in Armenia and mainly from the Republic of Artsakh which is a province of Armenia. Armenians are spread all over the world there are Lebanese Armenians, Persian Armenians and many more .. The cuisine has some Russian and European influence in it and that’s why it is simple to make and has subtle flavors I guess.  The ingredients used are fresh and they don’t believe in adding up excessive flavors or spices to the dish. Sometimes keeping it simple makes sense. I just followed the traditional way of making this stuffed bread with the herbs available in my kitchen. These breads can be loaded with lot more herbs like fresh oregano, sage, basil, lettuce or chard any number of  greens will work wonders making the dish more healthy and flavorful. You can even choose and add up to 20 different types of herbs for the filling. I didn’t want to go crazy so chose only 3 herbs which we use in daily basis. The name is so catchy when I served this hubby started asking me what is the name again n again 😀

I chose to do stuffed bread theme for this week so that I get a chance to read and research more about bread all over the world, I came across so many new and different breads, some were very similar to our Indian bread and some had very interesting stuffing in them. Like everyone, I came across the Turkish golzeme and had a plan to make them for my first day but after seeing so many yummy versions of golzeme from blogging marathon, I thought it might be boring if do same … I have already made Afghani bolani for the mega marathon so didn’t want to repeat it again. Finally, after all that possible research about stuffed bread, I chose this amazing  Armenian bread which is nothing but lavash bread filled with herbs. This one was easy to make though shaping the bread seemed complicated, it is supposed to look rustic. The nice leaf shaped bread stuffed with herbs had such amazing flavors in it , which I had some more herbs to add in. I used cilantro, mint, and spinach which is normally found in any Indian kitchen, but traditionally you can add fresh oregano, dill, parsley, chard or sage.Any greens would make delicious Jingalov hats. Do check the video for sealing the bread here. Lets move to the recipe.

This bread is very much similar to lavash bread with stuffing. The dough is rolled as thin as possble. Make a pliable dough.

I tried my best to roll them thin as possible, if you can roll them thin the bread will taste the best and you can see the green stuffing through the bread.

This is the best part of making this bread the stuffing comes in and you need to seal the bread. I think sealing this thin sheet of bread is a task. Do check the video I mentioned earlier to see how to seal the bread.

I made it super long 😛 it is not perfectly shaped but I tried my best.

 

4.9 from 7 reviews
Jingalov Hats| Armenian Stuffed Flatbread~Stuffed Flatbread Recipes
 
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Jingalov hats is a popular Armenian herb stuffed flatbread mainly from the Republic of Artsakh.
Author:
Recipe type: Stuffed Flatbread
Cuisine: Armenian
Serves: 4
Ingredients
For Dough
  • All-purpose flour - 2½ cup
  • salt to taste
  • Olive oil - 1 tbsp
  • Water as needed
For Filling
  • Herbs ( equal measure of spinach, mint, coriander)- 3 cups
  • Olive oil - To Drizzle
  • Salt as needed
  • Pepper pd - ¼ tsp
Instructions
  1. Wash and chop the spinach , mint and cilatro in a bowl. Drizzle some olive oil.
  2. Add salt and pepper, mix and set aside.
  3. In a bowl mix flour,salt,olive oil, water and form a pilable dough.
  4. Divide the dough to equal balls, take a ball and roll it in floured surface into a thin rectangle or oval shape.
  5. It is ok if the shape is not perfect.
  6. Place the herbs filling in the middle of the rolled dough and start sealing the corners from left to right starting from the middle. Do chk the video for how to roll and seal the bread.
  7. Heat a skillet and place the stuffed bread on it to cook. Brush some olive oil while cooking.
  8. Cook on one side till you see brown spots and then flip and cook on the other sides.
  9. Enjoy them warm. Break the bread into half put a piece of butter into the filling part. Let it melt and relish.


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