Equipment
Ingredients
Flatbread and Filling
- 240 g all-purpose flour, sifted
- 130 ml warm water, lukewarm (approx. 40°C/104°F)
- 20 ml extra virgin olive oil, room temperature
- 150 g goat cheese, crumbled and softened slightly
- 60 g baby arugula, washed and thoroughly dried
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 362 kcal
- Protein
- 14 g
- Carbohydrates
- 46 g
- Fat
- 13 g
- Fiber
- 2 g
- Sugar
- 0 g
- Sodium
- 179 mg
- Saturated Fat
- 6 g
- Potassium
- 129 mg
- Calcium
- 86 mg
- Iron
- 3.7 mg
- Magnesium
- 27 mg
- Phosphorus
- 169 mg
- Zinc
- 0.8 mg
- Vitamin A
- 126 mcg
- Vitamin C
- 2 mg
- Water
- 76 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine 240 g of all-purpose flour, 130 ml of warm water, and 15 ml of extra virgin olive oil in a mixing bowl, setting aside the remaining 5 ml of olive oil for cooking.
Knead the dough by hand directly in the mixing bowl and on your clean work surface for 5 minutes until it becomes smooth, supple, and elastic.
Cover the kneaded dough with a clean kitchen towel and let it rest undisturbed at room temperature for 20 minutes to relax the gluten network.
Divide the rested dough into 4 equal portions of approximately 95 g each using a digital kitchen scale, shaping each portion into a smooth, round ball.
Roll each dough ball out with a rolling pin on a lightly floured surface into a thin, even circle measuring approximately 20 cm (8 inches) in diameter.
Distribute 150 g of crumbled goat cheese across one half of each dough circle, then layer 60 g of washed and dried baby arugula evenly on top of the cheese.
Fold the bare half of each dough circle over the filling to create a half-moon shape, pressing the perimeter firmly with your fingertips to crimp and seal completely.
Preheat a cast iron skillet over medium heat to 190°C (375°F) and brush the surface with a light coating of the reserved 5 ml of extra virgin olive oil.
Place the stuffed flatbreads into the hot cast iron skillet and toast for 3 to 4 minutes until the bottom surface develops golden-brown blistered spots.
Turn each flatbread carefully using a spatula and toast the second side for 3 minutes until crisp, ensuring the cheese softens and reaches an internal temperature of at least 74°C (165°F).
Transfer the toasted flatbreads to a cutting board, halve each parcel with a chef's knife, and serve warm immediately.
Chef's Notes
- Dry the baby arugula completely after washing; excess surface moisture will create internal steam that makes the flatbread crust soggy rather than crisp.
- A seasoned cast iron skillet provides superior thermal retention, generating the classic blistered leopard spots characteristic of traditional Italian griddle breads.
- For the cleanest distribution, crumble the goat cheese while it is cold from the refrigerator, then let it sit at room temperature for 10 minutes before sealing so it melts quickly on the heat.
- If using a non-stick pan instead of cast iron, reduce cooking time slightly on each side to prevent over-drying the unleavened crust.
Storage
Refrigerator: 3 days — Store cooled flatbreads in an airtight container layered between sheets of parchment paper.
Freezer: 1 month — Wrap each flatbread tightly in parchment paper and aluminum foil, then store in an airtight freezer bag.
Reheating: Reheat refrigerated flatbreads in a dry skillet over medium heat for 2 to 3 minutes per side, or in an oven preheated to 175°C (350°F) for 8 to 10 minutes until heated through to an internal temperature of at least 74°C (165°F).
Troubleshooting
Dough contracts aggressively when rolling out
Cause: Gluten network is overly tense due to insufficient resting time
Fix: Cover the partially rolled dough discs with a towel, allow them to relax for an additional 10 minutes, and roll out again
Prevention: Allow the kneaded dough to rest covered at room temperature for the full 20 minutes before shaping
Filling spills out into the hot skillet during cooking
Cause: Edges were poorly crimped or trapped air expanded and ruptured the seam
Fix: Use a spatula to press the leaking edge against the side of the skillet to quickly sear and seal the opening
Prevention: Ensure dough edges are completely dry of oil, gently press out excess air before closing, and pinch firmly along the rim
Flatbread exterior scorches before the interior warms through
Cause: Skillet temperature is too high
Fix: Transfer flatbreads to a baking sheet and finish warming in an oven at 160°C (320°F) for 4 to 5 minutes
Prevention: Keep the pan at a steady medium heat around 190°C (375°F) rather than high heat
Cultural Context
Originating in the Emilia-Romagna region of northern Italy, stuffed flatbreads known as crescioni or cassoni are street food icons derived from classic Romagnola piadina. Traditionally baked on a circular terracotta griddle called a testo over open embers, these folded pockets showcase regional herbs, wild greens, and tangy local cheeses.
