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Title: Folded Flatbreads With Tomato, Onion, And Cheese (Scacce)
Categories: Italian, Sandwiches
Yield: 4 Servings

10 g Dried yeast -OR-
20 g Fresh yeast
50 ml Milk; room temperature
1 pn Sugar
500 g Durum wheat or plain flour
Olive oil
Salt
400 g Ripe tomatoes
2 lg Onions; peeled and sliced
1 pn Dried oregano
200 g Ragusano or cheddar; grated

A bit like baked wraps, these Sicilian-inspired tomato, onion and
cheese parcels are delicious served warm or at room temperature, and
are rather handy for picnics, too.

Start on the dough by mixing the yeast with the milk and a pinch of
sugar, then leave it to wake up for 10 minutes.

Add the flour, 220 ml water, two tb of olive oil and a pinch of salt,
and bring everything together into a soft dough.

Knead, then cover and leave to rest for two hours, or until doubled in
size.

Peel the tomatoes by plunging them first into boiling water for two
minutes and then into cold water, so the skins pull away easily.

Quarter the tomatoes, scoop out the seeds and cut the flesh into
slender arcs.

In a pan on a low heat, soften the onions in olive oil with a pinch of
salt, then add the tomatoes and oregano, and cook for about 15
minutes, until the mixture is rich and thick.

Cut the dough into four equal pieces, then, working on a lightly oiled
surface, roll and press each quarter into a roughly 20x30 cm
rectangle.

Spread some of the tomato mix in the centre of each piece and leave
clear a border all around the edge--5 cm at the long sides and 2 cm
at the top and bottom.

Sprinkle over a quarter of the cheese, then bring in the long sides to
cover the filling.

Fold in half like a book, then pinch the top and bottom edges like a
pop tart.

Lift on to a baking tray, brush with oil and bake at 200?C (180?C
fan)/390?F/gas 6 for 40 minutes, until golden.

Leave to cool before wrapping.

Recipe FROM: <https://www.theguardian.com/food/2025/jul/03/
folded-flatbreads-tomato-onion-cheese-scacce-recipe-rachel-roddy>

Recipe by Rachel Roddy

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