Cascioni Romganoli is a griddle cooked flatbread stuffed with Swiss Chard, Tomatoes and cheese. Apart from these savoury fillings, one can use sweet fillings like jam or Nutella as well.
These are made with the same dough used for making Piadina, a rustic flatbread from Romagna. Since Cascioni Romganoli is a savoury treat, you can enjoy any time or pack for your lunch or trips.
Since I couldn’t get Swiss Chard locally, I used baby spinach and went with the savoury version of stuffed pockets. When I was picking up some themes at Food52, I came across this recipe and have been ever since wanting to make it.
I have a funny story to share, rather foolish thing when I remember that along with this, I had planned on making Piadina, not knowing that I have already made it with different fillings. I knew I remember Piadina, however, since I was only reading it as Piadina Romagnola, it never struck me and I keep wondering how my search didn’t work properly.
Anyway story is, I made about 8 flatbreads that weekend and I was so happy. Only to burst the bubble later that I had to redo P.
Coming to this recipe, I only made half of the recipe, though I am going to quote the original recipe below, which gives about 10 to 12 medium sized cascioni. My kids enjoyed this flatbread with the cheesy tomato and onion filling.
In A to Z International Flatbreads
Step by Step Pictures for making Cascioni Romganoli
Cascioni Romganoli | How to make Stuffed Cascioni
For the dough
4 cups All Purpose Flour
3/4 cup Water warm
3/4 cup Olive oil
1 tsp Baking Soda
1 tsp Salt
For the filling
1 cup Onions, sliced
2 cloves Garlic minced
3 tbsp Olive oil
2 Spinach / Swiss chard washed and chopped
1 cup Mozzarella
2 nos Tomatoes
Salt to Taste
How to make:
For the Dough,
If you are using a food processor, take the flour, baking soda, salt and oil in the bowl fitted with dough hook. Run it at speed 2 for a couple of times. Add water as required to make a smooth uniform dough. Let the dough come together as a ball.
If you are kneading with hands, take all the ingredients except water, in a wide bowl, mix well.
Slowly add warm water and knead to a smooth dough. Knead a couple of times to make sure the dough is soft and smooth.
Cover the dough with a cling film and rest it while you make the fillings.
For the Fillings
Heat a nonstick pan with oil, saute the onions, garlic in olive oil. Add salt and when the onions get cooked well, add the spinach and simmer till the greens wilt. Set it aside.
Grate the mozzarella and keep it aside.
Assembling the Flatbread
On a rolling board or a sheet, have the flour ready and pinch out balls from your rested dough.
Take the first one, cover the rest as you don’t want the dough to dry up, roll out a thin disc measuring about 1/ 8 inch
On the half of the rounds (called the piadine), place the stuffing, leaving half an inch to seal.
Top the cooked filling with tomato slices, mozzarella, and fold the other half over the filling.
Using a fork, seal the sides well.
Heat a griddle or tawa, and transfer to the hot pan and cook on both sides till the flatbread is cooked on both sides.
Serve them cut in half with cream cheese or mayo.
The cooked cascioni can store for up to 2 months. Warm them in Microwave when ready to serve.