Brustengo (Umbrian Flatbread)

Ingredients

• 200 g (1.5 cups) Italian 00 flour ((can also use all-purpose flour))
• 300 ml (1 1/3 cups) water
• 1 sprig fresh rosemary (finely chopped (about 1 teaspoon))
• Olive oil (for frying)
• Salt

Steps

1. 1

   Add the flour to a large bowl. Add the chopped rosemary and a pinch of salt and stir to combine.

2. 2

   Add the water and whisk to a smooth, liquid batter.

3. 3

   Add ½ a tablespoon of olive oil to a medium-sized pan and heat it until hot on a medium heat. Pour ⅓ of the batter (a large ladleful) into the pan and quickly spread it out like you would a crepe in a spiralling motion.

4. 4

   Let the flatbread cook for about 2-3 minutes on each side until golden brown and the edges are crispy.

5. 5

   Remove to plate with kitchen paper and repeat with the next 2 flatbread adding another ½ tablespoon of olive oil each time for frying.

6. 6

   Cut the flatbread into slices just like a pizza and serve warm with cured meats and cheese. Traditionally, Pecorino cheese is grated over the top of the Brustengo and it's served with Prosciutto di Norcina.