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Gubbian Flat Bread


Makes 10 to 12 Rounds

A pitch-black skillet is what chef Fina uses in the kitchen of the Bossone Garden restaurant when she makes brustengo, the fried flat bread of Gubbio. If you make the batter ahead of time, it will thicken slightly; it should be pourable, like pancake batter, so thin it down before you use it, if necessary. Serve the bread warm as is or with prosciutto, dried sausage, and olives for an antipasto.


4 Cups King Arthur™ Unbleached, All-Purpose Flour

3 1/2 cups water

1 teaspoon salt

Vegetable oil for frying


Mix the flour, water, and salt together in a bowl. I like to use one with a pourable spout.

Pour the oil to a depth of 1/2-inch into a 10-inch heavy-duty skillet or frying pan and heat until hot. Test the hotness of the oil by dropping a small dribble of batter into the skillet; if it browns and bubbles immediately, the oil is hot enough. I keep a candy thermometer in the oil to make sure it is at 375° F.

Pour or scoop and spread about a cupful of the batter into the oil, and when the bread begins to brown around the edges, flip it over carefully to brown the other side. Use a slotted spoon to remove the bread and allow it to drain on paper towels.

Use up all the batter in the same way. Depending on the size of your pan, you should be able to get at least 10 to 12 rounds.

This recipe is from CIAO ITALIA IN UMBRIA by Mary Ann Esposito, published by St. Martin's Press in 2002.


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