The layered flatbread from Ravenna is one of the most delicious and characteristic variations of the Romagna tradition. It has a compact diameter of 8-9 inches, similar to that of the Forlì flatbread, but it stands out for its greater thickness and especially for the unique process that creates its typical layers: the dough is rolled and folded with lard, resulting in a fragrant and layered texture, almost halfway between a focaccia and a flatbread.
If the Rimini flatbread is very thin and foldable, perfect for enjoying as street food; and the Forlì flatbread is smaller but rustic and compact, designed to hold generous fillings; the layered flatbread from Ravenna represents the most refined and fragrant version. Thanks to the layering, each bite offers a different sensation: crispiness on the outside and softness on the inside.
This variant was born from the desire to enrich the classic Romagna flatbread with lard, making it even more fragrant and special.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 40 Minutes
- Preparation time: 15 Minutes
- Portions: 3 flatbreads
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Layered Flatbread from Ravenna:
- 2 cups all-purpose flour
- 3 1/2 tbsp lard
- 1/2 cup lukewarm water
- 1 tsp salt
- 1/4 tsp baking soda
Tools for the Layered Flatbread from Ravenna:
- 1 Bowl glass
- 1 Spoon
- 1 Work surface
- 1 Rolling pin
- 1 Skillet non-stick
Steps for preparing and cooking the Layered Flatbread from Ravenna:
In a large bowl, put the flour, softened lard (keep aside 1 tbsp for layering), salt, and baking soda. Add the lukewarm water gradually and mix until you get a fairly homogeneous dough, then transfer it to a floured work surface and knead it well until it feels soft and homogeneous. Transfer the dough to the bowl, cover it, and let it rest for about 20 minutes.
After the resting time, take the dough.
and divide it into 3 equal parts and form 3 dough balls.
Roll out each portion into a thin disc about 8-9 inches in diameter, brush over 1/3 of the softened lard.
Roll up the sheet.
Then roll it up into a spiral, repeat the same process with the other sheets, cover them, and let them rest for 20 minutes.
Roll out each spiral again until you get a disc about 0.3-0.4 inches thick. Heat a non-stick skillet or Romagna griddle well and cook the flatbreads, turning them several times, for about 2-3 minutes per side until golden.
Serve them hot and crispy, filled as desired.Here it is, ready to be filled. Now you just have to cook the remaining sheets.
FAQ (Questions and Answers)
How does it differ from the Rimini and Forlì flatbreads?
The Rimini flatbread is very thin and foldable, the Forlì one is thick and rustic, while the Ravenna one stands out for the lard-based layering process, making it more layered and fragrant.
What fillings pair best?
It pairs wonderfully with cured meats like prosciutto, coppa, and mortadella, accompanied by creamy cheeses like squacquerone or stracchino. It also goes well with aged cheeses, aromatic herbs, and grilled vegetables. For a more indulgent version, it can also be tried with sweet creams or jams.
Can lard be replaced?
Yes, with extra virgin olive oil, although the result will be less fragrant and with less pronounced layering.
