Cudduruni Siciliano
A traditional folded durum wheat flatbread from south-eastern Sicily, stuffed with leafy greens, sweet onions, black olives, and sharp pecorino.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Large mixing bowl
- •Baking sheet
- •Rolling pin
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 16 g
- carbs
- 68 g
- fibre
- 5 g
- protein
- 16 g
- calories
- 480 kcal
Instructions
- 1
Whisk the yeast into lukewarm water in a mixing bowl and leave for five minutes.
- 2
Add the semolina flour, salt, and twenty millilitres of olive oil to form a rough dough.
- 3
Knead the dough on a work surface for ten minutes until smooth, firm, and elastic.
- 4
Shape into a ball, place in a greased bowl, cover, and rest for ninety minutes until doubled.
- 5
Squeeze the chopped raw chard thoroughly in a clean tea towel to expel excess moisture.
- 6
Toss the chard, sliced onion, olives, pecorino, black pepper, and remaining olive oil together.
- 7
Preheat the oven to 220°C and dust a large baking sheet with semolina.
- 8
Divide the dough into two equal portions and roll each out into a round disc.
- 9
Spread half the vegetable filling over one side of each disc, leaving a clean border.
- 10
Fold the dough over the filling to form half-moons and crimp edges tightly with your fingers.
- 11
Prick the tops with a fork, brush lightly with olive oil, and bake for twenty-five minutes until golden brown.
Chef's tips
Squeezing the raw greens dry prevents the dough base from becoming soggy during baking. Roll the dough relatively thin so it cooks through evenly alongside the raw vegetable filling. For the most authentic crust texture, bake the flatbread directly on a preheated pizza stone.
Ingredient substitutions
- Pecorino Siciliano → aged Pecorino Romano or Caciocavallo
- Swiss chard → tender spinach leaves or wild chicory
- semola di grano duro rimacinata → strong bread flour, though the crust will be less crisp
Storage
Store leftover cudduruni wrapped in parchment paper in the refrigerator for up to three days.
Reheating
Reheat in a hot oven at 180°C for eight to ten minutes to restore the crust's crispness.
Common mistakes to avoid
- •Leaving too much moisture in the greens, which makes the bottom crust wet and limp.
- •Rolling the dough too thick, resulting in a doughy interior that fails to cook properly.
- •Failing to seal and crimp the edges firmly, causing steam and juices to leak.
Serving suggestions
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