Savory mini flatbreads
- Energy Kcal 239
- Carbohydrates g 27.4
- of which sugars g 1.4
- Protein g 9.6
- Fats g 10
- of which saturated fat g 5.13
- Fiber g 0.9
- Cholesterol mg 30
- Sodium mg 466
- Difficulty: Average
- Prep time: 20 min
- Cook time: 20 min
- Makes: 10 pieces
- Note + 15 min rest
PRESENTATION
Schiacciatine, those fantastic savory flatbreads from Northern Italy, are a fun way to spice up your snack game. They mix Italian vibes with a hint of Central European flair. Pretty cool, right? The dough, inspired by classic pretzels, gets a quick rise and then takes a special dip—making every bite extra crispy and golden. Seriously good.
Take a bite, and you’ll notice the outside has that satisfying crunch. But inside? So so tender. What really makes them stand out is the filling: creamy stracciatella cheese and thin speck slices. The stracciatella melts into the warm bread, giving you a moist, milky bite, while the speck adds just the right amount of salty, smoky flavor.
These are not your typical homemade flatbread snacks—they’ve got a unique, delicate taste. Way way better than the usual Mediterranean flatbread or garlic herb flatbread you might’ve tried. In Northern Italy, folks love serving these savory flatbread recipes during aperitivo—that fun pre-dinner hour when everyone chills with a cocktail or spritz and shares bites. And look, with how quick these are to make, you won’t spend all day in the kitchen.
The combo of speck and stracciatella is classic up north, but feel free to mix up the flatbread toppings—think prosciutto, smoked salmon, or roasted veggies. You know, whatever suits your mood. The quick pretzel-dough method means these quick flatbread recipes go from mixing bowl to plate in under an hour. Which is great. Perfect for last-minute get-togethers or whenever you crave something savory and special.
Whether you’re into easy flatbread recipes or exploring more flatbread variations, these schiacciatine give you a taste of tradition with a playful twist, right in your home. Enjoy them with a glass of wine, and you’ve got a simple yet impressive treat. Captures the heart of Northern Italy in every bite. For sure.
You might also like:
INGREDIENTS
- Ingredients for 10 mini flatbreads
- Type 00 flour 2 ¾ cups (340 g)
- Water ¾ cup (185 g) - (at room temperature)
- Butter 1 tbsp (15 g) - soft
- Fine salt 1 tsp (5 g)
- Baking soda 2 ¾ tbsp (38 g)
- Sugar 1 pinch
- Salt to taste
- For the filling
- Speck 10 slices
- Stracciatella cheese 1 cup (250 g)
- Chives to taste
How to prepare Savory mini flatbreads
To make the tasty mini flatbreads, put the flour, salt, a pinch of baking soda taken from the total amount (about 3 g, roughly 3/4 tsp), the softened butter, and a pinch of sugar (about 3 g, roughly 3/4 tsp) into a bowl. Pour the water in a thin stream.
Mix by hand and, once the liquids are absorbed, transfer to a work surface and form a smooth dough ball.
Using a bench scraper, cut pieces of about 55 g each (about 2 oz). Shape into balls and cover them with a kitchen towel for about 15 minutes.
Meanwhile, put a pot with 2 liters of water on the heat (about 8 1/2 cups). As soon as it reaches a boil, add 35 g of baking soda (about 1.2 oz, roughly 2 1/2 tbsp). Take a dough ball and, with your fingers, stretch it into a disk about 8 cm (about 3 1/8 in) in diameter. Immerse the flatbreads in the boiling water for 30–40 seconds.
Lift them out with a skimmer onto a tray, then place them on a baking sheet lined with parchment paper.
Sprinkle the surface with flaky sea salt and bake in a preheated oven at 428°F for 20 minutes. After baking, remove from the oven and let cool. Fill the tasty mini flatbreads with stracciatella, speck, and chopped chives.