YEAST-FREE CRISPY POTATO FLATBREAD: Italian SCHIACCIATA | the flatbread that ALWAYS TURNS OUT

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The thing is, it’s just too good to let anyone else have it. After the first bite, you’ll crave it so bad that, before you even notice, you’ll be circling the table like a hungry vulture in the sky.
You’ll wait for the perfect moment to reach out and grab another slice, because just a couple are never enough. Once you’ve locked onto your target, you’ll start stalking it, waiting for that split second when no one’s watching to stealthily snatch your prize. Gotta keep up appearances, right? Can’t look too greedy. But while you think nobody sees you, everyone’s actually watching you out of the corner of their eye, pretending not to notice—because they’re planning to do the exact same thing as soon as you look away. You get the picture. Enjoy.

INGREDIENTS
. 3-4 medium to large potatoes
. 1 small to medium onion
. 200 g flour (shown in the video: all-purpose, rice, or chickpea flour)
. Room-temperature water: 250–270 g, depending on the flour’s absorption. Add gradually until you reach a smooth, slightly runny batter—not too thin.
. 2 tbsp extra virgin olive oil
. 1 tsp salt
. Spices to taste (e.g., rosemary, pepper…)
. Breadcrumbs
. Optional vegetables of your choice (in the video: 2 medium leeks and 1 medium courgette). Don’t overdo the amount.

TIPS
When you soak the potatoes for 30 minutes, change the water at least once. If you don’t like the idea of changing the water, you can rinse them in the bowl under running water until it runs clear, then leave them to soak.
If you don’t want to squeeze the vegetables with your hands, you can lightly press them against a sieve.
You can use a slightly smaller tray for a bit more thickness (I repeat: slightly! Otherwise, it won’t bake properly).
You can reheat the schiacciata in a preheated oven for a few minutes, or just pop a slice in the toaster—it works great! 😀
Gluten-free versions tend to lose their crispiness and are best enjoyed when freshly baked.

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El caso es que está demasiado bueno como para dejar que lo pruebe otra persona. Después del primer bocado, lo vas a desear tanto que, sin darte cuenta, acabarás dando vueltas alrededor de la mesa como un buitre hambriento.
Esperarás el momento perfecto para alargar la mano y pillar otra porción, porque un par nunca son suficientes. Una vez que tengas tu objetivo fichado, empezarás a acecharlo, esperando ese segundo justo en el que nadie te mire para coger a escondidas tu premio. Hay que mantener las apariencias, ¿no? No podemos parecer demasiado glotones. Pero mientras tú crees que nadie te ve, en realidad todos te están mirando por el rabillo del ojo, fingiendo que no se dan cuenta… porque están planeando hacer exactamente lo mismo en cuanto te distraigas. Ya te haces una idea. Disfruta.

INGREDIENTES
. 3–4 patatas medianas o grandes
. 1 cebolla pequeña o mediana
. 200 g de harina (en el video: de trigo, de arroz o de garbanzo)
. Agua a temperatura ambiente: entre 250 y 270 g, según la capacidad de absorción de la harina. Añádela poco a poco hasta obtener una crema suave, ligeramente líquida pero no demasiado.
. 2 cucharadas de aceite de oliva virgen extra
. 1 cucharadita de sal
. Especias al gusto (por ejemplo, romero, pimienta…)
. Pan rallado
. Verduras opcionales a tu elección (en el video: 2 puerros medianos y 1 calabacín mediano). No te excedas con la cantidad.

CONSEJOS:
Cuando dejes las patatas en remojo durante unos 30 minutos, cambia el agua al menos una vez. Si no te convence eso de cambiar el agua, puedes enjuagarlas directamente en el bol bajo el grifo hasta que el agua salga clara, y luego dejarlas en remojo.
Si no te gusta exprimir las verduras con las manos, puedes simplemente presionarlas un poco contra un colador.
También puedes usar una bandeja un poco más pequeña para que quede un poco más gruesa (repito: solo un poco, si no, no se horneará bien).
Puedes recalentar la schiacciata (traducción literal: masa “plana”, “aplanada”, “aplastada” “presionada”) en el horno precalentado unos minutos, o poner una rebanada directamente en la tostadora: ¡queda genial! 😄
Las versiones sin gluten suelen perder el crujiente con el tiempo, así que lo mejor es disfrutarlas recién horneadas.

#italianfood #flatbread #potato #potatorecipe #patatas #comidaitaliana #vegetarian #vegan #vegetarianos #veganos #glutenfree #singluten #highprotein #crueltyfree

Oh, hi! You caught me eating like there’s no tomorrow! After all, what kind of cook would I be if I didn’t taste my food first to make sure it’s good? We cooks always have the perfect excuse! And honestly, I’ll happily admit I taste-test… maybe more than I should, especially with a recipe like this —where a thin layer of soft, creamy, melting potatoes is tucked between the crispiest top and bottom you’ve probably ever tasted. Italians call it “schiacciata”, which literally means “flattened” or “pressed,” referring to the thinness of this rustic dish — something between a flatbread and a potato bake. And the word flat couldn’t be more fitting, since we’re talking about just a few millimeters of thickness. In this video, we’ll take a look at how to make the classic version, a gluten-free version, and a high-protein one. classic potato schiacciata For one tray, you’ll need 3 to 4 medium-to-large potatoes. Peel them, then thinly slice them. The slices should be nice and thin. Soak them in cold water for about 30 minutes to remove the starch. please check description box In the meantime, slice a small-to-medium onion and set it aside. Preheat the oven to 200°C in convectional mode. Now, let’s prepare the batter. Add 200 g of all-purpose flour to a bowl, then gradually pour in room-temperature water while mixing. As the flour starts to absorb the water, keep adding a bit more until you get a smooth, creamy batter — slightly runny, but not too thin. I used about 250–260 g of water. This consistency is what you’re aiming for, no matter what type of flour you use. Next, add 1 teaspoon of salt, 2 tablespoons of extra virgin olive oil, and some freshly chopped rosemary. Whisk again until everything is well combined, then set it aside. Now let’s go back to the potatoes, which should be well rinsed by now. Let them drain in a sieve. In the meantime, prepare the baking tray. I’m using a standard oven tray… the kind that usually comes with the oven. Line it with parchment paper, then brush or rub a bit of oil all over the surface. Finally, sprinkle a generous layer of breadcrumbs on top. Some people also like to use semolina or cornmeal instead. Once the potatoes are well drained, spread the slices out on a thick kitchen towel. Place another towel on top and gently press to dry them thoroughly. In a large bowl, pour in all the batter. Add the sliced potatoes and the onion — all of it, or just half if you prefer a milder flavor — and mix everything together with a spatula or your hands until well combined. Once mixed, transfer the mixture to the prepared tray. Use your hands to spread it out evenly, filling in any gaps and moving the potatoes around so the layer is uniform. Gently flatten the surface. Finally, drizzle some extra virgin olive oil on top and sprinkle a generous layer of breadcrumbs. Our classic potato schiacciata is now ready to bake! Start by baking it on the lowest rack, or directly on the bottom of the oven, for the first 10 minutes. Then move it to the middle rack and bake for another 20 minutes. If you’d like extra browning, you can finish it with a few minutes under the grill — totally up to your taste. And there we go! Make sure nothing is stuck to the tray, then transfer it onto a wooden board. Perfectly crispy! Potato schiacciata can be served straight from the tray as a main dish, or cut into small pieces for an appetizer, side dish, snack, or even breakfast if you like. Now, let’s take a look at how to make it using different types of flour, and how to add vegetables for extra flavor and color. Gluten-free potato schiacciata In a bowl, add 200 g of rice flour and start gradually pouring in room-temperature water. My rice flour needed about 260–270 g of water. Rice flour behaves a bit differently. It may look lumpy at first, then suddenly becomes runny as you whisk in the water. Don’t worry about this. Add 2 tablespoons of extra virgin olive oil and 1 teaspoon of salt, mix well, and let the batter rest for 30 minutes to give the flour time to fully absorb the liquid and thicken. Take the previously prepared potatoes and gently press them between two thick kitchen towels to dry. In a large bowl, add the batter, then the potatoes, and mix everything well with your hands. Now add the vegetables of your choice. I used 2 medium-to-large leeks. Mix everything until fully incorporated. Transfer the mixture to the prepared tray, spreading it evenly so there are no gaps. Drizzle with extra virgin olive oil and sprinkle generously with breadcrumbs. I found gluten-free breadcrumbs at my local supermarket, but rice flour or cornmeal should work just as well. Add a little pepper on top if you like. Bake in a preheated convection oven at 200°C. Start on the lowest rack, or directly on the oven floor, for the first 10 minutes. Then move it to the middle rack and bake for another 20 minutes. For extra browning, you can finish it under the grill for a few minutes — it’s up to your taste. If the flatbread sticks to the parchment paper, carefully loosen it with a spatula. Then transfer it to a cooling rack or wooden board by lifting it with the parchment paper. Once in place, gently peel off the paper by rolling it under the flatbread. This prevents it from breaking. Look at this! Perfectly golden and super crispy! Just as delicious as the gluten version! Keep watching to see the high-protein version and how to prepare it with other vegetables. High-protein potato schiacciata Thinly slice a medium courgette and add it to a large bowl. Drizzle with a little extra virgin olive oil and a pinch of salt, then mix well to combine. Set it aside. In another bowl, add 200 g of chickpea flour and gradually pour in about 270 g of room-temperature water, whisking until smooth. Stir in 2 tablespoons of extra virgin olive oil, 1 teaspoon of salt, and a sprinkle of black pepper if you like. Whisk again until fully combined. In a large bowl, add the previously prepared potatoes, then pour in the batter — or vice versa, it doesn’t matter — and roughly mix with a spatula or your hands. Take the bowl with the courgette you set aside earlier. Before adding it to the main mixture, squeeze it well to remove any excess moisture. This is an important step for any watery vegetable — carrots, tomatoes, aubergines, or even pumpkins. Removing excess water is key to keeping the flatbread crispy and helping the ingredients bind together. Once drained, add the vegetables to the main mixture and mix until fully combined. From this point on, follow the same steps as the previous versions in the video. I loved this version. I recommend it to all culinary explorers looking for something different, or anyone wanting to add more protein and fiber to their diet. I hope you enjoy this video! Let me know how it turned out. Share it with your loved ones, and don’t forget to subscribe to support my channel and hit the bell to get notified of new uploads. Thanks for watching, and I’ll see you next time!