Apulian-style Stuffed Flatbread

Ingredients

In this Apulian adaptation, the traditional Moroccan M'semen is transformed into a stuffed flatbread. The original M'semen is typically served plain or with a drizzle of honey, while the Apulian version incorporates a savory filling made with local ingredients such as olives, sun-dried tomatoes, and burrata cheese. The cooking technique remains similar, but the flavor profile and presentation are distinctively Apulian. We alse have the original recipe for M'semen, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (150g) semolina 1 cup (150g) semolina
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 cup (235ml) warm water 1 cup (235ml) warm water
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/2 cup (75g) pitted Apulian olives, chopped 1/2 cup (75g) pitted Apulian olives, chopped
• 1/4 cup (40g) sun-dried tomatoes, chopped 1/4 cup (40g) sun-dried tomatoes, chopped
• 4 ounces (115g) burrata cheese, torn into small pieces 4 ounces (115g) burrata cheese, torn into small pieces
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 42g, 2g
• Protein: 10g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, semolina, salt, sugar, and active dry yeast.
2. 2.
   Gradually add warm water and olive oil to the dry ingredients. Mix until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
4. 4.
   Divide the dough into 4 equal portions and shape each portion into a ball. Cover with a damp cloth and let it rest for 30 minutes.
5. 5.
   Meanwhile, prepare the filling by combining the chopped olives, sun-dried tomatoes, and torn burrata cheese in a bowl.
6. 6.
   Take one portion of the dough and roll it out into a thin circle.
7. 7.
   Place a spoonful of the filling in the center of the dough circle and fold the edges over to seal the filling inside.
8. 8.
   Gently flatten the stuffed dough with your hands and roll it out into a larger circle, about 1/4 inch thick.
9. 9.
   Heat a non-stick pan over medium heat and cook the stuffed flatbread for about 2-3 minutes on each side until golden brown.
10. 10.
    Repeat the process with the remaining dough portions and filling.
11. 11.
    Serve the Apulian-style Stuffed Flatbread warm, garnished with fresh basil leaves.

Treat your ingredients with care...

• Burrata cheese — Use fresh burrata cheese for the best flavor and texture. Tear it into small pieces to distribute it evenly throughout the filling.

Tips & Tricks

• For a more intense flavor, marinate the olives and sun-dried tomatoes in olive oil and herbs before using them in the filling.
• Experiment with different fillings such as roasted vegetables, feta cheese, or cured meats to create your own variations of Apulian-style Stuffed Flatbread.
• Serve the flatbread with a side of fresh tomato sauce or pesto for dipping.

Serving advice

Serve the Apulian-style Stuffed Flatbread as an appetizer or a light lunch. Cut it into wedges and arrange them on a platter for easy sharing.

Presentation advice

To enhance the presentation, sprinkle some freshly chopped basil leaves on top of the flatbread before serving. The vibrant green color will add a pop of freshness.