Teochew-style Crispy Flatbread

Ingredients

In this Teochew-inspired adaptation of schiacciatina, we incorporate the flavors and techniques of Teochew cuisine. The original Italian recipe is modified by adding Teochew spices and herbs, resulting in a unique flavor profile that sets it apart from the traditional version. Additionally, the cooking technique is adjusted to achieve a crispier texture, which is characteristic of Teochew cuisine. We alse have the original recipe for Schiacciatina, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon five-spice powder 1/2 teaspoon five-spice powder
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons chopped cilantro 2 tablespoons chopped cilantro
• 2 tablespoons chopped spring onions 2 tablespoons chopped spring onions

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat: 10g (Saturated Fat: 1g)
• Carbohydrates: 28g (Sugars: 0g)
• Protein: 4g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, baking powder, salt, five-spice powder, and white pepper.
2. 2.
   Add the vegetable oil to the dry ingredients and mix well until the mixture resembles coarse crumbs.
3. 3.
   Gradually add the warm water to the mixture, stirring until a soft dough forms.
4. 4.
   Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
5. 5.
   Cover the dough with a damp cloth and let it rest for 30 minutes.
6. 6.
   Preheat the oven to 200°C (400°F).
7. 7.
   Divide the dough into small portions and roll each portion into a thin circle.
8. 8.
   Place the rolled dough circles onto a baking sheet lined with parchment paper.
9. 9.
   Brush the dough circles with a little vegetable oil and sprinkle with chopped cilantro and spring onions.
10. 10.
    Bake in the preheated oven for 12-15 minutes, or until the flatbreads are golden and crispy.
11. 11.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Cilantro — Make sure to wash the cilantro thoroughly and pat it dry before chopping. This will help remove any dirt or impurities.
• Spring onions — Trim the roots and any wilted parts of the spring onions before chopping. Use both the green and white parts for added flavor.

Tips & Tricks

• For an extra crispy texture, you can brush the flatbreads with a little more vegetable oil halfway through the baking process.
• Experiment with different herbs and spices to customize the flavor of the flatbreads to your liking.
• Serve the Teochew-style Crispy Flatbread as an appetizer or alongside Teochew-style soups and stews for a complete meal.

Serving advice

Serve the Teochew-style Crispy Flatbread warm or at room temperature. It can be enjoyed on its own as a snack or paired with Teochew-style dipping sauces for added flavor.

Presentation advice

Arrange the Teochew-style Crispy Flatbread on a platter, garnished with additional chopped cilantro and spring onions for a vibrant and appetizing presentation.