FLATBREAD WITH OIL AND OREGANO, a tasty recipe that is easy and quick to prepare, without lard, perfect for filling with cold cuts and cheese.
Simple and delicious, the flatbread with oil and oregano, a variant of the typical Romagna flatbread with the addition of oregano or rosemary if you prefer, is truly delightful.
The recipe for flatbread with oil and oregano is perfect if you’re looking for a quick dinner idea, light and tasty, ready to fill with slices of ham and provolone, ready in no time.
My daughter loves flatbreads, I make them often, they save dinner, true you have to knead but it takes a moment either by hand or with a robot, roll out and cook, fill and eat, in half an hour you’ve solved a problem haha.
Well, if you want the classic recipe for the Romagna flatbread you can find it HERE or fried HERE or the flaky one HERE really good.
Follow me in the kitchen today there’s the flatbread with oil and oregano!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 1/2 cup milk
- 2 tbsps extra virgin olive oil
- 1 tsp salt
- 1 pinch baking soda
- 2 tsps dried oregano
Steps
Pour the flour into a bowl, add the baking soda, oregano, salt, oil, and milk, and knead well. If necessary, add a little more milk to form a smooth ball.
Divide the dough into 5-6 pieces and roll them out to a height of 1/8 inch on a lightly floured or oiled surface.
Cook in the oiled pan, turning on both sides for a few minutes.
Bon appétit
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