The Romagna flatbread with lard is one of the most authentic symbols of Romagna, a land rich in flavors and culinary traditions. This recipe is not just a simple dough of flour, water, and lard, but a true piece of history that has accompanied the daily lives of Romagna families for centuries.
The first traces of the flatbread date back to Roman times, when they already prepared a flat bread cooked on stone. Over time, this food has become the “bread of the Romagnoli”, simple but rich in meaning, passed down by the azdore — the women of the house — who cooked it on the traditional terracotta or cast iron griddle.
Born as a poor food, the flatbread has managed to win everyone over thanks to its versatility: soft or crunchier, thin or thick depending on the area, it is perfect to enjoy with cold cuts, typical cheeses like squacquerone, or with more rustic and hearty fillings.
Preparing the flatbread with lard means staying true to tradition, obtaining an elastic and fragrant dough that, when cooked, offers the typical aroma of true Romagna flatbread shops.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 5 flatbreads
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Romagna flatbread with lard:
- 4 cups all-purpose flour
- 1 cup warm water
- 2.5 oz lard
- 2 tsp fine salt
- 1/2 tsp baking soda
Tools for Romagna flatbread with lard:
- 1 Pan non-stick
- 1 Bowl
- 1 Pastry Board wood
- 1 Rolling Pin
Steps for preparing and cooking the true Romagna flatbread with lard:
Place the flour in a mound in a large bowl and add the softened lard in the center, add the salt and baking soda, and gradually pour in the water, kneading with your hands.
Work the dough until it is smooth and elastic, then cover it and let it rest for 20 minutes.
Divide the dough into 5 portions and roll them into round discs about 9-10 inches in diameter and 3/16 inches thick.
Heat the non-stick pan or a cast-iron griddle or the traditional Romagna griddle well, cook the flatbread for 1-2 minutes per side: when bubbles appear, prick them with a fork to keep the surface flat.
Once all are prepared, serve them warm and fill as desired.
The tricks of the Romagna azdore:
– Always use medium-high heat: the flatbread must cook quickly.
– Prick the bubbles with a fork as soon as they appear, so the flatbread remains flat and fillable.
– Roll out the discs one at a time, cooking them immediately: this way they do not dry out before cooking.
– Roll out the discs one at a time, cooking them immediately: this way they do not dry out before cooking.
FAQ (Frequently Asked Questions)
What is the difference between Romagna flatbread with lard and one with oil?
The version with lard is the traditional one: more fragrant, elastic, and tasty. Extra virgin oil is a lighter and more modern alternative, but with a less authentic result.
How is the true Romagna flatbread cooked?
Traditional cooking is done on the “testo”, a terracotta or cast-iron griddle. Alternatively, a well-heated non-stick pan is fine.
How thick should Romagna flatbread be?
It depends on the area: in Rimini, it is thin (2-3 mm), while in the Forlì-Cesena area it is thicker (up to 8 mm). The traditional recipe allows both versions.
Can I prepare the dough in advance?
Yes, you can knead it a few hours in advance and store it in the refrigerator wrapped in plastic wrap. Before rolling out the flatbread, bring the dough to room temperature.
How do you store flatbread once cooked?
You can keep it wrapped in a cloth to keep it soft. Alternatively, it can be frozen and reheated when needed.
