CRESCIA MARCHIGIANA STYLE (QUICK FLAT BREAD)

2 cups flour
4 Tbsp. shortening
1 tsp. baking powder
salt
1 egg, beaten
milk to bind (about 1/2 cup)

Blend flour and shortening, baking powder and salt to a crumbly mixture.

Add beaten eggs and enough milk to bind to a pie dough consistency. Let rest 10 minutes.

Cut dough into 4 pieces. Roll out each piece to size of a dinner plate. Prick all over with a fork. Roll out all the dough, placing paper towel between circles of dough.

Prepare frying pan, coat with 3-4 tablespoons Colavita olive oil.

Heat to fry crescia one at a time. Cook to a light brown, turn with two spatulas, until brown on second side. Layer fried crescia between paper towels. Add Colavita olive oil as needed to fry.

TO SERVE:
Serve with sauteed greens such as Swiss chard, spinach, broccoli-rabe, or beet tops and dandelions mixed. Place greens on one half, fold over, and enjoy.

Makes four crescia
From: Rose Marie Boniello
Origin: "My grandmother, Maria Lorenzini, born in Tuscany, Italy"
Source: Colavita Olive Oil