The whole wheat flatbread with lard represents one of the most rustic and authentic versions of the Romagna tradition, a variant that combines the ancient flavor of the flatbread with the genuineness of whole wheat flour. If the classic Romagna flatbread with lard is appreciated for its softness and versatility, the whole wheat version stands out for its bold taste, intense aroma, and slightly more robust texture, capable of enhancing any filling.
The dough is enriched with lard, a historical ingredient that provides flakiness and aroma, and whole wheat flour, which adds fiber and a more rustic character. It’s a perfect balance between tradition and modernity: on one hand, it remains faithful to the Romagna recipe, on the other, it appeals to those who love more natural and well-being-focused cuisine.
The whole wheat flatbread is open to many interpretations at the table. It’s excellent with classic fillings – squacquerone cheese and arugula, prosciutto, salami, or mortadella – but is also surprising in modern and light combinations, such as with hummus, grilled vegetables, fresh cheeses, or vegetarian fillings. Its fuller and more enveloping texture makes it ideal for accompanying hearty dishes, without ever losing its convivial and simple soul.
Compared to other variants of the Romagna flatbread, the whole wheat version sits in the middle: it’s not thin and foldable like the Rimini style, nor thick and compact like the Forlì style, but it has its own soul, able to satisfy those who love traditional flavors and those looking for a bit more rusticity.
Making it at home means bringing a slice of Romagna to the table that smells of tradition, enriched by the goodness of whole wheat flour and the unique aroma of lard. A small gesture that transforms a simple meal into a genuine experience, made of taste, history, and conviviality.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for flatbread with lard:
- 2 3/4 cups whole wheat flour
- 1 cup all-purpose flour
- 1 cup lukewarm water
- 2 tsp fine salt
- 1/2 tsp baking soda
Tools for flatbread with lard:
- 1 Bowl
- 1 Spoon
- 1 Work Surface wood or silicone
- 1 Rolling Pin
- 1 Pan non-stick
Steps for preparing and cooking whole wheat flatbread with lard:
Place the whole wheat flour and all-purpose flour in a large bowl and add the lard at room temperature, salt, and baking soda to the center. Start working the dough by pouring the water in gradually: this will allow you to better control the consistency and prevent the mixture from becoming too soft. Continue kneading until you obtain a smooth, soft, and elastic dough.
Once ready, wrap the dough with plastic wrap or cover it with a clean cloth and let it rest at room temperature for about 20 minutes. This step is essential to allow the gluten to relax and make the dough easier to roll out.After the resting time, divide the dough into 6 equal portions and form balls. Using a rolling pin, roll them out on a floured surface until you get discs with a thickness between 1/8 and 3/16 inches, depending on your taste.
Heat the Romagna griddle very well (if you have one) or a heavy-bottomed non-stick pan. Cook one flatbread at a time for 1–2 minutes per side, turning it several times to achieve an even golden color and the classic bubbles on the surface.Transfer the ready flatbreads to a plate, stacking them on top of each other and covering them with a kitchen towel: this way they will remain soft until ready to serve. Enjoy them warm, filled with your preferred fillings.
TIPS:
Avoid washing kitchen towels with fabric softener: aside from reducing their absorbency, chemical residues can transfer to dishes and foods. It’s better to use only detergent, and if you want a natural disinfectant and softening effect, add half a cup of white vinegar during the rinse.
FAQ (Frequently Asked Questions)
What is the difference between whole wheat flatbread and the classic version?
The whole wheat version uses whole wheat flour, giving it a more rustic flavor and a higher fiber content compared to the traditional flatbread made with all-purpose flour.
Can it be made entirely with whole wheat flour?
Yes, although to achieve a more elastic and workable dough, many prefer to add some all-purpose flour.
Is whole wheat flatbread lighter than the classic version?
Not always: it has a similar caloric content, but thanks to the whole wheat flour, it’s richer in fiber, thus more filling and with a slightly lower glycemic index.
Can I prepare the dough in advance?
Yes, the dough can be stored in the refrigerator for up to 24 hours wrapped in plastic wrap. Before rolling it out, let it return to room temperature.
What sweet fillings can it be enjoyed with?
Although the whole wheat version is designed for savory fillings, it pairs well with honey, sugar-free jams, or chocolate spread, for a different and tasty snack.
