Usually store-bought is more practical and quicker to prepare, but homemade flatbread has a unique taste. The original ones are made with lard, but you can also use olive oil if you prefer. Here’s My Flatbread, a typical dish from Emilia Romagna, slightly thinner than the classic one, yet elastic and easy to fold during filling.

Difficulty: Easy
Cost: Cheap
Rest time: 1 Hour 30 Minutes
Preparation time: 45 Minutes
Portions: 12 flatbreads
Cooking methods: Stovetop
Cuisine: Italian Regional

Ingredients

2.2 lbs All-purpose flour
2 cups Water
2 teaspoons Baking soda (about 0.5 oz)
3 pinches Fine salt
0.4 cups Olive oil (or about 3.5 oz of lard)

Preparation

On a work surface, make a well with the flour, add the baking soda, and salt.
Also add the oil (or lard) and water gradually.
Begin to knead the dough, ensuring all the ingredients are well combined.
Once you have a smooth, compact dough that doesn’t stick, place it in a container, cover with plastic wrap, and let it rest for about an hour.
Now take the dough, divide it into 12 balls weighing about 4.5 oz each.
Knead them again until they become smooth and compact.
Place them on a floured work surface and cover with plastic wrap or a towel.
Let them rest for about half an hour.
Roll out each ball with a rolling pin to form a circle about 9.5 inches in diameter.
Heat a non-stick pan well, place the flatbread inside and cook it on one side for two to three minutes over high heat.
Flip it once bubbles appear and the underside is golden.
At this point, cook for another one or two minutes.

Tips/Advice

Instead of oil, the classic flatbread recipe calls for lard. You can use about 3.5 oz of lard if you prefer not to use oil; it will remain softer.

Instead of baking soda, I tried using effervescent citrosodina: they turned out bubbly and soft. Try adding three teaspoons of citrosodina instead of baking soda.

If you liked My Flatbread, also try it this way:

Burritos My Way

Flatbread Pie

Flatbread with Cold Cuts, Tomato, and Cheese