On the blog, I have many recipes with flatbread or crescioni, but not an article dedicated solely to the Romagna flatbread family recipe that my mom always made… today I’m making up for it!
Actually, to be honest, today I’m sharing 2 recipes of the flatbread from my beloved Romagna, one from my mom Maria and one from my aunt Angelina, both delicious and perfect for stuffing!!!!!!!!!
The ROMAGNA FLATBREAD is our (I’m from Romagna 🤣 hehe) street food, we eat it instead of bread, fill it in a thousand ways and if there was any left, my mom would eat it in pieces in café au lait for breakfast the next day!
The homemade flatbread recipe includes flour, lard or extra virgin olive oil, baking powder for savory preparations or baking soda, and can be made thin, thicker, or even flaky!
WHO INVENTED THE ROMAGNA FLATBREAD?
Since ancient Roman times, there have been traces of this form of bread.
The first written record we have of the flatbread dates back to the year 1371, when in the Descriptio Romandiolae, the cardinal legate Anglico de Grimoard, described its recipe ingredients: “It is made with wheat flour mixed with water and seasoned with salt.”
Additionally, the flatbread is listed in the register of traditional Italian agri-food products (PAT) of the Emilia-Romagna region, and some associations promoting and protecting it requested its PGI certification in 2003, which was obtained in 2014.
Regarding this, there are two versions namely:
a) Piadina Terre di Romagna with a thickness of 4 to 10 mm and a diameter ranging from 6 to 12 inches.
b) Piadina Romagnola di Rimini is thinner and larger than the one consumed inland, which the disciplinary specifies must have a thickness of up to 3 mm and a diameter between 9 to 12 inches.
HOW MUCH SHOULD A BALL OF DOUGH WEIGH TO MAKE ROMAGNA FLATBREAD?
The weight of a plain flatbread generally varies from 100 to 120 grams.
HOW BIG SHOULD A FLATBREAD BE?
FROM 6 TO 10 INCHES, SO…
HOW LONG DOES THE FLATBREAD KEEP?
Flatbreads can be stored in the refrigerator, in an airtight container, for about 2 days.
CAN ROMAGNA FLATBREADS BE FROZEN?
They can be frozen once cooked and perfectly cooled.
HOW TO REHEAT THE FLATBREAD IF WE HAVE FROZEN IT?
The best way would be to use a small skillet with low edges that can contain it entirely without folding, like a crepe pan.
CAN LARD BE REPLACED WITH EXTRA VIRGIN OLIVE OIL?
Yes, of course, and for the quantities indicated below we use 95 grams of extra virgin olive oil.
WHERE TO COOK THE ROMAGNA FLATBREAD?
The ideal tool is the terracotta pan, but clearly, we are not all from Romagna and can’t have this tool at hand, so… we can use a non-stick pan or even a metal pan.
It is essential that the tool is very hot, and remember to use a spatula and a fork to turn the flatbread and cook it perfectly on both sides.
WHAT TO DRINK WITH THE CLASSICALLY STUFFED ROMAGNA FLATBREAD (raw ham, arugula, squacquerone)?
An Albana of Romagna wine, a Pagadebit, or…. a nice Pilsner beer and off we go!!!
10 IDEAS TO FILL THE ROMAGNA FLATBREAD besides the classic raw ham, squacquerone, and arugula…
1) ROMAGNA FLATBREAD WITH ROAST BEEF AND ICEBERG LETTUCE AND SAUCES AS DESIRED
2) ROMAGNA FLATBREAD WITH CREAM CHEESE GRILLED VEGETABLES
3)PIADA WITH MOZZARELLA CHERRY TOMATOES BASIL
4) ROMAGNOLO STREET FOOD PIEDA WITH GOLFETTA SALAMI RICOTTA CREAM AND PARMESAN
5) PIDA WITH MORTADELLA CRESCENZA AND PISTACHIO CRUMBS
6) FLATBREAD WITH SAUSAGE STRACCHINO AND CARAMELIZED ONIONS
7)PIE’ WITH CREAM CHEESE SALMON AND ARUGULA
8) FLATBREAD WITH GRILLED CHICKEN STRIPS CHICKPEA HUMMUS SALAD
9)ROMAGNA FLATBREAD WITH SPECK BRIE AND ARUGULA
10)PIE’ D’RUMAGNA WITH MOZZARELLA VINE TOMATO BASIL PESTO
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I have opened a recipe channel open to everyone and free on WhatsApp, no notifications and no sound, to which you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you’ll be able to read a sweet and a savory recipe!
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ROMAGNA FLATBREAD FAMILY RECIPE
The kitchen of ASI
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: MANY
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 kg all-purpose flour
- 2 packets instant yeast for savory preparations (for me Pizzaiolo)
- 75 g lard
- 1 tablespoon coarse salt
- 1 teaspoon honey
- as needed milk
- 1 kg all-purpose flour
- 200 g lard
- 1 packet instant yeast for savory preparations
- 1 packet baking powder for sweets
- 1 tablespoon fine salt
- as needed warm milk
Preparation of the Original Family Recipe for Romagna Flatbread
To make the original Romagna flatbread recipe from my family (mom and aunt), just make a well with the ingredients and add the slightly warmed milk little by little.
In aunt Angelina’s recipe, the fine salt is dissolved in the milk!
Continue kneading to obtain a firm but not hard dough, it must remain soft!
The “stay soft” is imperative for both recipes, I recommend!
Once the dough is made, cover it and let it rest for 20/30 minutes.
After the time has passed, I roll out the flatbreads with a rolling pin and cook them on the terracotta pan…
Not all of us have the terracotta pan, clearly, so I recommend cooking the Romagna flatbread in a non-stick pan…
But if you go to Romagna and you like the Romagna flatbread, look for the terracotta pan in specialized shops…
Cook the original family recipe for Romagna flatbread for a few minutes, turning it on both sides, then enjoy it to the fullest…
Enjoy your meal!
Annalisa
While browsing the web, I came across terrible recipes for flatbread, the Italian Romagna dish, let’s say it, some awful stuff… with butter with EGGS….HELP!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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