The Mantuan flatbreads are low flatbreads soft on the surface and crispy at the base, generally square or rectangular in shape with a slight ovalization.
Great for a savory snack, or as a bread substitute, maybe with some cold cuts.
Certainly, they are not very light, as they contain lard and are quite fatty, so I don’t make them often, but they are really worth trying…too good!!!
They were very much liked at my house, especially the kids enjoyed them… the photo you see is updated because I made them recently, but it is a recipe that has been on the blog for a long time, with quite an unwatchable photo and so I took advantage to tidy up the recipe a bit and replace the photo.
If you make any of my recipes, send me the photos and I will publish them on my page with your name.
Try my recipe and let me know in the comments if you liked it.
Approx. 330 Kcal per flatbread
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 10 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Mantuan Flatbreads
- 1 cup lukewarm water
- 4 cups all-purpose flour
- 0.5 oz fresh yeast
- 5 oz lard
- 1 heaping teaspoon of salt
- 2 tbsps extra virgin olive oil for brushing the flatbreads
Preparation of Mantuan Flatbreads
In the mixer (but it can also be kneaded by hand), put the yeast in the lukewarm water, let it dissolve, then add part of the flour and mix a little.
Then add the salt, lard, and the remaining flour, letting the mixer work for at least 5 minutes.
Let it rise in a warm place until it doubles, once risen, sprinkle a little flour on the work surface and transfer the dough there, divide it into medium-sized balls of about 80-90 grams (3 oz) weight
and let them rise covered for at least 40 minutes
Once the time has passed, shape the flatbreads with the help of a rolling pin, grease the trays for the flatbreads, place them on the trays and brush them with extra virgin olive oil, make dimples with your fingers or prick them with a fork and let them rise again for 15-20 minutes
then bake them in a preheated oven at 428°F for 5-8 minutes, but this also depends a lot on your oven.
