Raise your hand if you don’t know flatbread.
Impossible not to know it!
Along with pizza, it’s one of my favorite dishes.
Compared to the packaged one, I prefer homemade Romagna flatbread.
First of all, because the recipe is really easy, and secondly, because it deserves to be tasted this way.
To make homemade flatbread, I use lard as the traditional recipe suggests.
Instead of lard, you can use oil for a lighter version, which I find equally good, but can you compare it to lard?
Let’s talk about it!
All you need to make homemade Romagna flatbread is flour, lard or alternatively oil, salt, and a pinch of baking soda.
Did you know I have a YouTube channel? I invite you to check it out to find this and many other video recipes.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 5 flatbreads
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour
- 7 oz water (lukewarm)
- 6 oz lard
- 2 tsp fine salt
- 2 tsp baking soda
Tools
Non-stick pan with high edges 11 inches
Preparation
To prepare Romagna flatbread, first pour the flour into a bowl along with salt, baking soda, and lard;
Knead with electric whisks for a few minutes;
Pour in the water and continue kneading with the food processor;
Continue kneading by hand to form a ball that will rest in a kitchen bag for 20 minutes;
After the resting time, quickly work the dough and divide it into 5 balls;
Rest for another 10/15 minutes;
Roll out the flatbreads thinly with a rolling pin;
Heat the non-stick pan on the stove;
Cook 2 minutes per side and prick the surface with a fork;
Fill and serve
You can replace the baking soda with a teaspoon of instant yeast.
They can be stored in the fridge or placed in the freezer.
