Semolina Flatbreads with Scapece

by Ben Lippett, featured in How I Cook

Published by HarperCollins

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Introduction

It’s good to have a flatbread recipe in the locker. The resulting bread is super soft, pillowy and has a lovely chewy, crunchy texture thanks to the semolina.

It’s a really versatile flatbread and can be topped or served with a whole host of different garnishes.

As featured in

How I Cook

Image of Ben Lippett's Semolina Flatbreads with Scapece — Photo by Sam A Harris

Ingredients

Makes: 6 flatbreads

For the semolina flatbreads

320 grams water
7 grams instant dried yeast
8 grams caster sugar
400 grams strong white bread flour
100 grams semolina (plus extra for dusting)
10 grams fine sea salt
olive oil

For the scapece

2 - 3 courgettes
½ clove garlic
15 grams mint
2 tablespoons red wine vinegar
250 grams ricotta cheese
extra virgin olive oil
flaky sea salt
black pepper

Method

Semolina Flatbreads with Scapece is a guest recipe by Ben Lippett so we are not able to answer questions regarding this recipe

In a large mixing bowl, combine the water, yeast and sugar and stir to combine. Tip in the flour, semolina and salt and use your hand to mix the ingredients together, making sure all the flour is hydrated and there are no dry spots remaining. Once you’ve formed a shaggy dough, turn the dough out onto a clean surface and knead for 8–10 minutes. As you work the dough, notice the texture change from shaggy, to smooth but rocky, to smooth and springy. You can also achieve this in a stand mixer fitted with a dough hook attachment.
Rest the dough for 5 minutes then briefly knead it again for 2 minutes before shaping it into a ball and placing in a clean bowl. Cover and proof at room temperature until roughly doubled in size — this will take 45 minutes–1 hour, depending on the temperature of your room.
Once proofed, knock the air out of the dough and divide it into 6 equal pieces. Form the dough into little balls and place onto a tray dusted with semolina. Cover loosely with an oiled piece of cling film, then chuck them in the fridge and forget about them for a day or two.
While the bread proofs, make the scapece. Use a sharp knife or mandoline to cut the courgettes into 5mm-thick coins. Preheat a large frying pan over a medium-high heat and add a generous layer of olive oil. Once hot, working in batches, drop a handful of sliced courgettes in and swirl them around in the hot oil. Cook for 3–4 minutes, or until they’re tender, starting to brown and look a little shrivelled. Pull from the hot oil and drain on kitchen paper. Repeat with the remaining courgettes.
Finely grate the garlic clove, pick the mint leaves from the stems and finely chop. Add to a medium mixing bowl along with a splash of olive oil and the vinegar. Tip in the fried courgettes and toss with the marinade. Season generously with salt and plenty of black pepper. Set aside.
When you’re ready for a flatbread, preheat a large frying pan over a medium heat. Add a glug of oil, pull out a dough ball and stretch it out in plenty more semolina. Once the oil is shimmering, drop the heat to medium-low and carefully lower in the bread, laying it away from you. It should sizzle as it hits the oil. Cook for 2 minutes, shaking the pan to move the bread around for even colouration, before flipping it and cooking for another 2 minutes. Remove and transfer to a rack to cool a little. Cook as many breads as you like.
Tip the ricotta out onto a plate and dress with the fried, marinated courgettes. Serve with the flatbreads.