Regional Recipe
Cudduruni di Buccheri
Sicilian seasoned flatbread discs from bread dough
These are flat discs of seasoned bread: leftover durum dough re-kneaded with oil, oregano, basil, dried tomato and chile.
Tested and written by Erika A. Cochran
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Prep
25 minutes, plus 1 hour resting
Cook
20 minutes
Serves
6 discs
Difficulty
Easy
Region
Buccheri, Syracuse, Sicily
What you’ll need
Ingredients
Written for 6 discs.
Showing quantities at 1× the original recipe.
- 3⅔ cups leftover durum-semolina bread dough
- Water, for softening (muddiata)
- 4 tbsp extra-virgin olive oil
- 2 tsp dried oregano
- A handful of basil, chopped
- 2⅛ oz dried tomato, chopped
- Chile flakes, to taste
At the stove
Instructions
Soften the leftover bread dough in water until it loosens.
Re-knead it with the olive oil.
Work in the oregano, basil, chopped dried tomato and chile.
Make small rounds and roll each one into a spiral.
Press each spiral into a disc with your fingers and set on a baking tray.
Bake at 445°F for 15–20 minutes until the edges crisp. Eat warm.
Recipe notes
This is a low-waste staple by design: it begins with leftovers from durum-bread processing rather than fresh dough.
The source identifies the output as flattened discs but gives no standard weight, diameter or batch count.
Provenance confidence: very high, from the official Sicilian PAT record.
Context
Cudduruni di Buccheri belongs to the Comune of Buccheri in the Province of Syracuse, eastern Sicily, and is included in the Regione Siciliana's official PAT inventory. The PAT describes it as a baked product made from breadmaking leftovers softened and re-kneaded — direct evidence of a practical use for surplus bread dough. No dating legend is attached to it in the record.
Sources: Regione Siciliana — Schede dei Prodotti Agroalimentari Tradizionali 2023: (opens in a new tab); Regione Siciliana — Elenco dei Prodotti Agroalimentari Tradizionali: (opens in a new tab)
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