The thick traditional Forlì flatbread, also known as Cesena flatbread, is the heartier and more rustic variant of the Romagna flatbread. While the Rimini version is thin, soft, and foldable, the one typical of the Forlì and Cesena areas stands out for its more generous thickness and rich dough, with a greater amount of lard. The result is a thicker flatbread, soft inside and crispy outside, perfect to pair with rich and substantial fillings.
This preparation has its roots in the rural life of Romagna. The flatbread was the daily bread, cooked on a terracotta or cast iron griddle and served to accompany simple yet nutritious dishes. In the countryside of Forlì and Cesena, the flatbread took on a fuller texture, able to satiate even those who spent entire days in the fields. Hence the tradition of the thick flatbread, still considered a symbol of the more rustic and authentic Romagna.
Making Forlì flatbread at home means rediscovering a flavor that is steeped in tradition and conviviality. With a few genuine ingredients and quick cooking, it brings to the table a product that retains all the charm of the azdore’s cuisine, guardians of Romagna’s gastronomic memory.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6 flatbreads
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Thick Traditional Forlì Flatbread:
- 3.5 oz lard
- 4 cups all-purpose flour
- 1 cup warm water
- 1/2 teaspoon baking soda
- 2 teaspoons fine salt
Tools for the Thick Traditional Forlì Flatbread:
- 1 Bowl
- 1 Kneading Board wood
- 1 Rolling Pin
- 1 Pan non-stick
Steps for Preparing and Cooking the Thick Traditional Forlì Flatbread:
Place the flour in a large bowl and add the room-temperature lard to the center. Add the salt and baking soda, then start incorporating the water slowly, kneading with your hands until you obtain a soft but consistent dough.
Form a smooth dough ball, cover it with plastic wrap, and let it rest at room temperature for about 30 minutes. Then divide the dough into 6 equal parts and roll them out with a rolling pin to a thickness of about 1/4 inch, keeping a diameter of 8-9 inches.
Heat a non-stick pan, a cast iron griddle, or the traditional Romagna testo well and cook the flatbreads one at a time, for 2-3 minutes per side, until golden and the typical bubbles appear.
Serve them hot, accompanied by flavorful and hearty fillings like cured meats, aged cheeses, or grilled vegetables.
Typical Fillings for Forlì Flatbread:
The Forlì flatbread is thicker and heartier. Due to its texture, it is not always folded in half: it is often served open with toppings on top, or cut into wedges, like a small flatbread. It is therefore more suitable to be enjoyed comfortably at the table, especially when filled with rich and abundant ingredients like sausage, onion, or aged cheeses.
Here are some recommended fillings:
Sausage and onion → the most traditional and rustic.
Flavored cured meats → coppa, pancetta, mortadella.
Aged cheeses → pecorino, parmesan, caciotta, squacquerone in abundant quantities.
Grilled vegetables (peppers, eggplants, zucchinis) + melted cheeses.
“Hearty” fillings → field greens sautéed in a pan, potatoes, mushrooms
FAQ (Questions and Answers)
How thick should the Forlì flatbread be?
The thickness ranges from 1/5 to 1/3 inch: it is definitely thicker than the Rimini flatbread.
Why is more lard used in this variant?
The greater amount of lard makes the dough soft inside and crispy outside, giving it a richer taste.
What are the most suitable fillings for the Forlì flatbread?
The most typical are sausage and onion, aged cheeses, grilled vegetables, and strongly flavored cured meats.
How is the Forlì flatbread stored?
It can be kept wrapped in a cloth for a few hours, or it can be frozen after cooking and reheated when needed.
