Flatbread from Emilia Romagna
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 5 mins |
| Total Time | 1 hr 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg flour
- 2 teaspoons baking soda or 1 sachet baking powder
- 20 g salt
- 200 g lard, melted
- water, lukewarm
- Flour for the pastry board
Print Recipe
Pin Recipe Instructions
- Mix the flour, baking soda (or baking powder) and salt and sift into a bowl. To press a hollow in the middle. Pour in the melted lard and some lukewarm water and gradually mix with flour. Add more water if necessary, but the mass must remain firm. Knead the whole thing into a smooth dough with your hands and cover it in the bowl for about 50 minutes.
- Roll out very thinly on a floured pastry board with a rolling pin (approx. 20-25 cm in diameter). Bake in a pan on both sides without fat.
- Top with cheese, ham or salami, for children also with chocolate. Serve hot.
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