Scarpaccia is a vegetable-laden and often cheesy Italian flatbread that was born out of necessity to use up leftovers (don't those just make up the best foods anyway?). Long gone are the days of necessity for this humble flatbread, as it has almost taken a life of its own with all the variations now available and increasing daily. This is a haloomi and thyme version, distinctly Mediterranean and Arab, no?
Ingredients:
200g potato
100g plain flour
85g water
100g halloumi
2 tsp zaatar
1 Tbsp oil
Method:
Wash the potato very well, peel and grate it into coarse strips into a bowl filled with cold water. Swirl the grated potato around the water for 30 seconds which will help remove the starch.
Drain off the starchy water from the potatoes completely, press them against a fine strainer to remove the water. It is important to drain off the water completely to achieve a crispy texture when you bake it. To a bowl add the drained potatoes, water, flour, oil, grated halloumi cheese, salt, pepper and zaatar. Mix well with a wooden spoon until well incorporated and homogenous, it should feel quite thick in texture Take a 25cm cast iron pan (or an oven safe dish) and rub with some olive oil to prevent the mix from sticking later. Alternatively you can put some parchment paper at the bottom. Transfer the prepared mix and spread evenly with a spoon. Add a drizzle of olive oil on top. Bake in a pre-heated oven at 350F for around 45 minutes until golden brown on top. Remove from the baking pan, add some extra fresh thyme or grated Parmesan for decoration before serving.
صحة و عافية
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