Charcuterie Flatbread with Medjool Dates, Prosciutto & Parmesan
4 to 6
Under 10 minutes
About this Recipe
Anna’s Easy Flatbread
Makes 2 flatbreads
Serves 4 to 6
Prep Time: 15 minutes
Cook time: 6 to 14 minutes
- 2 cups (300 g) all-purpose flour
- 2 tsp fine salt
- 1 ½ tsp granulated sugar or honey
- 1 ¼ tsp instant dry yeast
- 2/3 cup (160 mL) lukewarm water
- 6 Tbsp (90 mL) thick plain yoghurt
- 1 Tbsp olive oil, plus extra for brushing
- 2 pre-baked flatbreads
(store bought, or Anna’s recipe)
- 8-12 slices prosciutto
- 1 ½ oz (45 g) Parmesan shavings
- ½ cup (125 mL) julienned roasted pepper strips
- 8 pitted Medjool dates, roughly chopped
- 2 Tbsp (30 mL) Italian parsley leaves
- Honey or balsamic glaze, for drizzling
Step by Step Instructions
Measure the flour, salt, sugar (if using) and yeast into a large mixing bowl. Add the water, honey (if using in place of sugar), yoghurt and 1 Tbsp olive oil and stir with a wooden spoon until too difficult to do so. Turn the dough out onto a worktable and knead for about 5 minutes, until elastic. Return to the bowl and cover bowl, letting the dough rise on the counter for 40 minutes.
Step 2To bake the flatbread, preheat the oven to 400℉ (200℃). Divide the dough into 2 pieces and shape each into a ball. Use a rolling pin on a lightly floured work surface to roll each piece of dough into a flat circle or oblong shape just under ½-inch (12 mm) thick. Place these onto a parchment-lined baking tray and dock with a fork. Bake for 12-14 minutes until golden brown. If they happen to puff up like a pita bread, pierce each with a skewer to allow it to deflate, and brush with olive oil.
To pan-fry the flatbread, preheat a heavy-bottomed skillet** over medium high heat. Drop in a flatbread (do not grease the pan) and cook for about 3 minutes on each side, until the bread blisters and the blisters brown. Repeat with the second flatbread and then brush each with olive oil.
NOTE: You can divide the dough into 3 or 4 pieces to better fit into your skillet, if needed
Preheat the oven to 400℉ (200℃). Place the two flatbreads onto a parchment-lined baking tray.
Arrange the prosciutto slices on top followed by the Parmesan shavings and the roasted red pepper strips. Sprinkle the Medjool dates overtop. Bake the flatbreads for 5 minutes, to warm it through and soften the toppings.
Transfer the warm flatbreads to platter or cutting board and top with the parsley and a drizzle of honey or balsamic glaze. Slice or even tear the flatbread to serve it.