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Crescentine Fritte (Fried Flat Bread)

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This kind of bread if very typical of Emila-Romagna, though it's possible to find it in other regions too under a different name. We eat it with salame and cold pork meat, ham, cheese, pickles and....Nutella!!!!!

This kind of bread if very typical of Emila-Romagna, though it's possible to find it in other regions too under a different name. We eat it with salame and cold pork meat, ham, cheese, pickles and....Nutella!!!!!

Ingredients

Serves: 10

Metric Cups
  • 300 grams flour
  • 100 grams strong white bread flour
  • 25 grams fresh yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 3 teaspoons extra virgin olive oil
  • ¼ litre water
  • 10⅗ ounces flour
  • 3½ ounces strong white bread flour
  • ⅞ ounce fresh yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 3 teaspoons extra virgin olive oil
  • ⅖ pint water

Method

Crescentine Fritte (Fried Flat Bread) is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Dissolve the yeast in half a glass of the total amount of tepid water. Add the sugar and leave in a warm place for 10 minutes, until frothy and bubbly.
  • Sift the flours and salt and mix with the remaining water. Knead the dough then add the dissolved yeast. Knead until the dough is smooth and elastic. Let it prove for 2 hours in a bowl covered with clingfilm and a cloth.
  • Now 2 ways: 1) Take lumps of dough the size of an egg and flatten with a rolling pin 2) Flatten all the dough with a rolling pin, then cut into small squares or lozenges, as you like. The flattened dough must be 1/2 cm thick.
  • Fry in very hot oil 2 at time They will swell and must to be turned immediately Cook until golden, dry on a piece of kitchen paper and eat hot Buon appetito!!!!
  • Dissolve the yeast in half a glass of the total amount of tepid water. Add the sugar and leave in a warm place for 10 minutes, until frothy and bubbly.
  • Sift the flours and salt and mix with the remaining water. Knead the dough then add the dissolved yeast. Knead until the dough is smooth and elastic. Let it prove for 2 hours in a bowl covered with clingfilm and a cloth.
  • Now 2 ways: 1) Take lumps of dough the size of an egg and flatten with a rolling pin 2) Flatten all the dough with a rolling pin, then cut into small squares or lozenges, as you like. The flattened dough must be 1/2 cm thick.
  • Fry in very hot oil 2 at time They will swell and must to be turned immediately Cook until golden, dry on a piece of kitchen paper and eat hot Buon appetito!!!!
  • Tell us what you think