Stuffed mini ciabatta on dry frying pan (or oven, or air fryer)

Name: Stuffed mini ciabatta on dry frying pan (or oven, or air fryer)
Cuisine: European, Italian, Mediterranean
Ingredients: 230g plain flour; 70ml water; 2tbsp extra virgin olive oil; 1 Pinch of salt (to taste); Toasted Black pepper to taste; 120g cooked ham; 120g mozzarella (or other stringy cheese)

16 steps

Quick, easy and delicious! No yeast and only 3 ingredients, plus your choice of filling. 😋😋😋 I made 2 versions of filling: ham and cheese / cheese and Kalamata olives paste (tapenade) , but the choices are endless! I usually pan fry these (5 min one side, 2-3 min the other side), but you can alternatively make them all at once in the oven (fan oven 200°C / 390°F for about 20 min) or in an air fryer (180°C / 355°F for 15 minutes). The oven is a great option if you’re making big batches.

Updated at: Thu, 07 Nov 2024 20:09:12 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories274.8 kcal (14%)

Total Fat11.4 g (16%)

Carbs30.5 g (12%)

Sugars0.5 g (1%)

Protein11.7 g (23%)

Sodium327.9 mg (16%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

6 mini ciabatta

230gplain flour

70mlwater

2 Tbspextra virgin olive oil

1 Pinchsalt

to taste

Black pepper

Toasted, to taste

Filling

120gcooked ham

120gmozzarella

or other stringy cheese

Instructions

Step 1

To a large bowl, add flour , water and olive oil, and season with salt and pepper to taste

Bowl

plain flour230g

water70ml

extra virgin olive oil2 Tbsp

salt1 Pinch

Black pepper

Step 2

First mix ingredients with a spatula, and then knead with your hands until all ingredients are integrated and the bowl is clean.

Spatula

Step 3

Then put dough on a table and knead for a couple of minutes.

Bowl

Spatula

Step 4

Cover the dough with a kitchen towel and let it rest for 15 minutes

Kitchen Towel

Step 5

Divide the dough in 6 equal parts

Step 6

Make balls with the pieces. Keep them covered with a kitchen towel to prevent the surface drying.

Step 7

Take one ball out, flatten it with your hand to make a disc, then carefully stretch the disc with a rolling pin until you get to a thickness of 2 or 3mm being mindful of not braking it or making holes.

Rolling pin

Step 8

Add the filling on top of the disc, leaving the edges clear of filling (olive tapenade and cheese filling shown on photo).

Step 9

Pick one edge of the disc and fold it towards the middle, partially covering the filling, then pick the tip left on the edge of disc and fold it on top (Cooked ham and cheese shown on photo). You can wet the inner edge with a wet finger before folding it over, to improve the joint’s seal.

Step 10

Keep folding following the same direction, trying to leave as little air inside the parcel as possible.

Step 11

You should end up with a tidy and much smaller parcel, with no filling showing.

Step 12

Carefully, slightly flatten the disc with the rolling pin to press the joints together so the filling doesn’t escape, and to expand the ciabatta size a bit. Be careful of not braking the dough or making holes in it. If you make a hole, pinch it closed.

Rolling pin

Step 13

You can dry-fry it on a cast iron or non-stick frying pan at medium-low heat for 3 to 5 minutes on the first side, until it has some light brown marks on the cooking side. You can cook many at one time with a larger pan, just make sure they don’t touch each other and leave some space between them as they will swell a bit.

Frying Pan

Step 14

Once it has light brown marks on the cooking side., flip it, and cook it on the other side for 2-3 minutes. Check regularly so it doesn’t burn.

Frying Pan

Step 15

Flip it or raise it every few seconds to check when it’s done.

Step 16

You can alternatively make them all at once in the oven (fan oven 200°C / 390°F for about 20 min) or in an air fryer (180°C / 355°F for about 15 minutes). Oven is great if you’re making big batches.