The homemade mini whole wheat flatbreads with lard are a rustic and genuine variant of the traditional flatbread, perfect to serve in miniature form for buffets, appetizers, or aperitifs. With their thin thickness (1/8″-1/6″) and a diameter of about 4 inches, they are crispy on the outside and soft on the inside, ideal for filling with cured meats, cheeses, or grilled vegetables.
The use of whole wheat flour, combined with part of all-purpose flour, makes these flatbreads richer in fiber and gives them a full, rustic taste, while the lard, as per Romagna tradition, adds softness and fragrance. With the indicated dose, you will get about 28 mini flatbreads, perfect to serve warm and freshly cooked on a Romagna text or a non-stick pan.
This recipe is an excellent alternative to the classic Romagna flatbread: in reduced format it becomes more versatile, suitable to be served as finger food, and always wins everyone over with its authentic flavor.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 28 mini flatbreads with a diameter of 4 inches
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Homemade Mini Whole Wheat Flatbreads with Lard:
- 12.3 oz whole wheat flour
- 5.3 oz all-purpose flour
- 2.8 oz lard
- 2 tsp fine salt
- 1/2 tsp baking soda
- 1 cup lukewarm water
Tools for the Homemade Mini Whole Wheat Flatbreads with Lard:
- 1 Bowl
- 1 Pan non-stick
- 1 Cutting Board wood
- 1 Rolling Pin
- 1 Pastry Cutter 4 inches in diameter
Steps for Preparing and Cooking the Homemade Mini Whole Wheat Flatbreads with Lard:
In a bowl, place the whole wheat flour, all-purpose flour, salt, and baking soda and mix well. Then add the softened lard and start working the ingredients with a spoon while gradually adding the lukewarm water.
When the mixture begins to come together, transfer it to a cutting board and knead until you get a smooth and homogeneous dough. Place it back in the bowl, cover it, and let it rest for 20 minutes.
After the resting time, lightly flour the cutting board and use the rolling pin to roll out a thin sheet. Use a 4-inch diameter pastry cutter to cut out discs, re-knead any scraps and form more discs. You can also use a glass or divide the dough into 28 pieces, form balls and roll them into sheets with the rolling pin.
Heat a non-stick pan well and cook the mini whole wheat flatbreads for 1/2 minute on each side (depending on the size of the pan, cook 4/6 mini flatbreads at a time).
Serve them hot, filled with cured meats, cheeses, or vegetables.
FAQ (Frequently Asked Questions)
Can I make them with only whole wheat flour?
Yes, but for a softer dough, it’s advisable to balance it with some all-purpose flour.
Can lard be replaced with oil?
Yes, you can use extra virgin olive oil for a lighter version, although the taste will be less traditional.
How long do they keep?
They stay soft for 1-2 days in a food bag, but they are also great frozen and reheated as needed.
How to serve them?
They are perfect with cured meats, soft cheeses, hummus, or grilled vegetables, and also as a base for mini rustic pizzas.
