Torta Al Testo - Italian Flatbread With Rucola And Mozzarella

• 9 ounces plain flour
• 1 1/2 teaspoons dry yeast
• 140 milliliters water, lukewarm
• 1/4 teaspoon salt
• 4.5 ounces mozzarella, cut into cubes
• 3.5 ounces rucola
• 6 tablespoons olive oil
• 3 tablespoons Balsamico vinegar
• salt and pepper

1. Mix all the ingredients for the dough with the hooks of your mixer. Add some more flour if the mixture is too sticky. After 5 minutes continue mixing with your hands for a couple minutes.
2. Put the dough back into the bowl, cover it with a tea towel and let it rise in a warm place or the warm oven (35u0b0C / 95u0b0F, top/ bottom heat, no fan) for 40 minutes.
3. Divide the dough into 6 pieces. On a well floured working surface, roll each one out into a flat disc. Leave the discs on the floured surface, cover with a tea towel and let them rise for another 20 minutes.
4. Heat a large skillet on highest temperature (no oil!). Cook the bread on one side for 1 - 1 1/2 minutes, turn and cook on the other side for another minute, at that point it will start to rise rapidly. You might have to cook it for a few seconds more or less - but keep an eye on it so as not to burn it.
5. Take the bread out and let it cool for a minute.
6. Cut your flatbread in half and fill with the mozzarella and rucola. Mix the oil, vinegar, salt and pepper and drizzle on top, close your Torta al Testo.

flour, yeast, water, salt, mozzarella, rucola, olive oil, balsamico vinegar, salt

Taken from food52.com/recipes/26134-torta-al-testo-italian-flatbread-with-rucola-and-mozzarella (may not work)