Crescia marchigiana

Method

1. 1 Knead the dough with eggs, lard, Pecorino cheese, and plenty of black pepper for 12 minutes.
2. 2 Eggs and lard in the dough are what distinguish crescia from regular flatbread, which usually only contains water and oil.
3. 3 Let the dough rest for 1 hour, then divide it into portions and roll them out to a thickness of 3 mm.
4. 4 Sear the pancake in a very hot, dry cast iron pan for 90 seconds on each side; it should puff up and have charred spots.
5. 5 The stacked cakes were wrapped in a towel to keep them soft and prevent them from drying out.
6. 6 Place prosciutto and sautéed spinach on top, then fold the tortilla in half while it's still warm.

With an appliance

• Air fryer 59 min

  Replace step 4: lightly spray oil onto the rolled-out pastry, fry in a preheated air fryer at 200 degrees for 5 minutes, flipping at the 3rd minute to puff up and develop brown spots; steps 5 and 6 remain unchanged.