Sunday crispy flatbread
(serves 4)

almost 2 cups (200 gr) soft-wheat flour type “0”
0.42 cup (100 ml.) cold water
0.42 cup (100 ml.) olive oil
1 generous pinch of salt
5.3 ounces (150 gr.) goat cheese + more for seasoning it
2 tablespoons of dry thyme
1 egg white
2 tablespoons water
4-5 fresh thyme twigs to garnish
black peppercorns
coarse salt

In a large bowl sift flour, add the half part of oil, the cold water and a pinch of salt. Blend the dough until you obtain a sturdy and elastic mixture. Form a ball, cover it with plastic wrap and let it rest for about an hour. Meanwhile crumble the goat cheese, add pepper, thyme and olive oil and stir to obtain soft dough. Transfer the dough on a floured work surface; divide it in 8 equally big pieces, forming them into balls. Stretch the balls into a rectangular form with uneven edges (or any other desired shapes) and sprinkle the edges with flour. Emulsify the egg white with two tablespoons of water; pour the cheese filling in the center of 4 rectangles, brush over the edges with the emulsion of water and egg white and cover them with the 4 rectangles left, making sure to seal them well with the fingers so that the filling does spill. Brush over the flatbread with olive oil and let them cook for a few minutes on a well-heated grill or grill pan with the greasy surface facing the hot surface. Brush over the top, turn them over and continue for a few minutes. Turn them over often in order to obtain crispy and golden flatbread. Spread the coarse salt, decorate with the leaves of the fresh thyme and serve immediately.

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