This recipe makes plain crescia. Serve it hot in wedges or use it as bread alongside a meal.
Crescia sfogliata
Prep 35 min · Cook 36 min · Rest 1 hr 20 min · Yield 6 flatbreads (about 24 cm across) · Difficulty Medium
Method
Mix 500 g flour with salt and pepper. Add egg, milk, water and oil. Knead for about 10 minutes until smooth and elastic. Cover and rest for 20 minutes.Mix 1 lb flour with salt and pepper. Add egg, milk, water and oil. Knead for about 10 minutes until smooth and elastic. Cover and rest for 20 minutes.
Divide the dough into 6 pieces of equal weight. Using the reserved 20 g flour sparingly, roll each piece into a sheet about 1 mm thick. Spread the soft lard evenly over the sheets, reaching almost to the edges. Roll up tightly into a long rope, then coil into a flat spiral. Tuck the end underneath.Divide the dough into 6 pieces of equal weight. Using the reserved ¾ oz flour sparingly, roll each piece into a sheet about 1 mm thick. Spread the soft lard evenly over the sheets, reaching almost to the edges. Roll up tightly into a long rope, then coil into a flat spiral. Tuck the end underneath.
Place the spirals on the tray, cover and refrigerate for 60 minutes. Keep them separate so their greased surfaces do not stick together.Place the spirals on the tray, cover and refrigerate for 60 minutes. Keep them separate so their greased surfaces do not stick together.
Roll each spiral gently into a disc about 24 cm across and 2–3 mm thick. Heat the dry griddle over medium heat until thoroughly hot. Cook one crescia at a time for about 3 minutes per side, turning once or twice, until golden patches appear and the middle is cooked. Lower the heat if the patches blacken before the dough cooks.Roll each spiral gently into a disc about 9½ in across and 2–3 mm thick. Heat the dry griddle over medium heat until thoroughly hot. Cook one crescia at a time for about 3 minutes per side, turning once or twice, until golden patches appear and the middle is cooked. Lower the heat if the patches blacken before the dough cooks.
Keep the cooked cresce wrapped loosely in a clean cloth while finishing the batch. Serve the flatbreads warm.Keep the cooked cresce wrapped loosely in a clean cloth while finishing the batch. Serve the flatbreads warm.
