Flatbread with ham and cheese

Name: Flatbread with ham and cheese - Ilinca H.
Ingredients: 450 g flour; 1 packet of yeast; 2 tablespoons of flour for dusting the table; cold milk (exact quantity unknown) 1.5% fat; 3 tablespoons of spicy ketchup; 4 cherry tomatoes; vegeta; pepper; smoked muscle (slices); smoked ham (slices); a small jar of sliced mushrooms; cheese; oregano.

Sandwiches - Flatbread with ham and cheese by Ilinca H. - Recipia

Flatbread with ham and cheese When I don't have many ideas for a meal, I prepare these stuffed flatbreads. The dough is made simply, without needing to dissolve the yeast, and the indicated amount yields two thin flatbreads. The filling includes smoked ham, smoked neck, mushrooms, cherry tomatoes, and cheese, but it can be easily adapted based on what we have in the fridge. The flatbreads are browned directly in the pan, then filled and cut after the mixture cools a bit. Quick Info Total time: not specified exactly in the original recipe Preparation time: not specified exactly Cooking time: a few minutes for the filling; the flatbreads are browned in the pan until they gain color on both sides Servings: two stuffed flatbreads; the number of servings depends on how they are cut Difficulty: easy Recipe type: stuffed flatbreads, suitable for a quick meal or to use up leftovers and ingredients Ingredients For the dough 450 g flour 1 packet of yeast 1/2 tablespoon salt 1 tablespoon oregano Cold milk, 1.5% fat, added gradually; the exact amount is not specified About 2 tablespoons of flour for dusting the work surface For the filling 3 tablespoons spicy ketchup 4 cherry tomatoes Smoked neck, sliced Smoked ham, sliced 1 small jar of sliced mushrooms Vegeta, to taste Pepper, to taste Cheese, to taste The quantities of smoked neck, ham, mushrooms, and cheese are not specified in the original recipe. Use as much as needed to cover the flatbread, without making a thick layer, as the two sheets need to be pressed together. Preparation method 1. Put the flour in a bowl and add the yeast, salt, and oregano. The yeast is used directly, without being dissolved beforehand. 2. Mix the ingredients with a wooden spatula, then gradually pour in the cold milk. Stir continuously to control the consistency of the dough. An exact amount of milk is not needed; stop when achieving a dough similar to pizza dough, not soft or too sticky. 3. Dust the work surface with flour and turn the dough out. Divide it into two parts, as this amount makes two flatbreads. 4. Roll out the first half with a rolling pin into a very thin sheet. It is important to make it as even as possible so that it browns uniformly on the entire surface. 5. Heat a thin pan over low heat, without oil. Place the sheet of dough in the pan and let it brown nicely on both sides. Carefully flip it to prevent tearing. 6. Repeat the same process with the second half of the dough. In the end, I should have two baked flatbreads in the pan. 7. For the filling, heat a pan without oil over low heat. Cut the smoked neck and ham into small pieces, then add them to the pan along with the mushrooms. 8. Season with Vegeta and pepper, to taste. Let the mixture cook for a few minutes until the ingredients are lightly browned, then remove the pan from the heat. 9. Spread spicy ketchup on one of the flatbreads. Wash the cherry tomatoes, cut them in half, and place them over the ketchup. 10. Add the mixture of smoked neck, ham, and mushrooms. Spread it evenly over the surface of the flatbread, then grate cheese on top, to the desired amount. 11. Place the second flatbread over the filling and press gently to settle the layers. 12. Let the stuffed flatbread sit for a few minutes until the filling cools down a bit. Then cut it as preferred: into smaller pieces for serving or into larger slices if consumed as a main dish. Why I make this recipe often It is a useful recipe when I want something filling but don’t feel like preparing a complicated dough or using the oven. The flatbreads cook directly in the pan, and the filling is prepared quickly. Additionally, the main ingredients can be swapped based on what I have on hand. It is only important that the dough is rolled out thinly and that the filling is not placed in an excessively thick layer. Tips Milk should be added gradually, not all at once. The amount may vary depending on the flour, and the goal is to achieve a dough with a consistency similar to pizza dough. The heat should be kept low when cooking the flatbreads. If the pan is too hot, the sheet may brown on the outside before being cooked evenly. The pan is used without oil, both for the flatbreads and for browning the filling. The flatbread must be rolled out very thin. If it is too thick, it will be harder to eat after adding the meats, mushrooms, and cheese. After adding the filling, it is good to let it sit for a few minutes before cutting. This way, the mixture is not too hot and is easier to cut. Substitutions Smoked neck can be replaced with salami, bologna, or any available deli meat. Smoked ham can be used with it or completely replaced. Instead of cheese, you can use any type of cheese, as mentioned in the original recipe. The texture will be different, but the flatbread remains filled the same way. Variations The filling can be prepared with salami, bologna, cheese, or other available ingredients. The same method is followed: brown the filling in the pan, spread it on a flatbread smeared with ketchup, then cover it with the second one. For a simpler version, only deli meats, cheese, and ketchup can be used. Mushrooms and cherry tomatoes can be added based on preferences and what is available in the kitchen. Serving ideas The flatbread can be cut into triangles or small pieces, depending on how you want it served. It is suitable for a quick meal or to be placed on a platter and shared. Frequently asked questions How many flatbreads can be made from the amount of dough? From the dough made with 450 g of flour, two flatbreads can be obtained. The dough is divided into two equal parts, and each part is rolled out into a very thin sheet. Does the yeast need to be dissolved beforehand? No. In this recipe, the yeast is added directly to the flour and mixed with the salt and oregano. Is oil used when baking the flatbreads? No. The flatbreads are cooked in a thin pan without oil over low heat. The filling is also browned in a pan without oil. How much milk should be added to the dough? The original recipe does not specify an exact amount. Cold milk is added gradually until the dough reaches the consistency of pizza dough. A dough that is too soft should be avoided. Can I use other ingredients for the filling? Yes. Alternatives mentioned include salami, bologna, cheese, or other available ingredients. The same assembly steps are followed. Nutritional values The values below are estimative since the recipe does not specify the amounts of deli meats, cheese, mushrooms, and milk. For approximately a quarter of the final dish, if the flatbreads are cut into four portions, the estimates are: Calories: approximately 500–650 kcal Protein: approximately 23–30 g Carbohydrates: approximately 65–75 g Fats: approximately 15–25 g The final amounts can vary significantly. More cheese or more deli meats increase the fat and protein content, while the amount of ketchup has a lesser impact on the energy value. These values do not replace a nutritional calculation based on exact weights. Storage and reheating It is best to consume the stuffed flatbreads right after preparation when the sheets are still pleasant in texture and the filling is fresh. If there are leftovers, they can be stored in the refrigerator, covered, and consumed as soon as possible. For reheating, the pieces can be placed in a pan without oil over low heat until warmed. It is preferable not to keep them for too long, as the flatbread may dry out.

Flatbread with ham and cheese

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