Romagna flatbreads are very good, but my favorites are those from the Marche region, although I love both.
Do you like them? I recommend making them at home, also because they are very fatty, and at least when homemade, you know what you’re putting in them. I just don’t trust ready-made products.
It’s not a particularly difficult dough, like all things… it just requires a bit of patience and effort.
You just have to be careful to roll the flatbreads very thin, because they will thicken a bit during cooking, and the result will be very soft and super delicious.
Follow my recipe step by step, and you’ll have perfect flatbreads!!!
If you want, there’s also a video of the recipe with all the steps to make them at their best.
If you decide to try this or any of my other recipes on my blog, feel free to send me your photos, and I’ll post them on my Facebook page with your name.
Approx. 435 kcal per flatbread
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 7 flatbreads
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Romagna Flatbreads
- 3 1/2 cups all-purpose flour
- 5.3 oz lard
- 1 tsp generous salt
- 1/2 packet of baking powder for savory pies or a little more
- 7 oz whole milk
- 1 Cast iron skillet cast iron skillet
Preparation of Romagna Flatbreads
In a bowl, put the milk with a little flour and mix well, then add the baking powder, gradually adding all the ingredients until the dough is complete.
For the flour, a larger quantity may be needed, but this depends on how the flour absorbs the liquids during the dough.
Combine all the ingredients, form a dough ball, and let it rest for at least 30 minutes.
After the time has passed, divide into 7 balls, let them rest for another ten minutes, and roll them out into thin round shapes with a rolling pin.
Heat a cast iron skillet or a thick-bottom non-stick pan, place the flatbread on it, and pierce it with a fork (I don’t always remember to pierce them, and they still turn out great), rotating it from time to time and cooking it on both sides.
They are delicious both hot and cold, you can fill them or simply eat them like bread.
