The flatbread without lard (with oil) is a specialty that has now spread to every region of Italy and is well known and loved by all.
It is often a star on our tables, especially when it’s hot, and we prefer simple, fresh, and quick-to-prepare foods.
As tasty as it is versatile, its dough can be made at home with simple ingredients that we all have.
The version I propose uses olive oil instead of traditional lard, which many prefer to avoid.
A lighter flatbread suitable for those following a vegetarian diet.
The flatbread can be filled as preferred, with raw or grilled vegetables, cured or cooked ham, various types of cheese, and, if desired, it can also be enjoyed in a sweet version, choosing sweet spreadable creams combined with pieces of fresh fruit and nuts.
You’ll get delicious and genuine flatbreads just like all homemade foods, and importantly, easily rollable.
For this purpose, it’s important to proceed with filling them while they are still warm.
So while preparing the next ones, keep the previous ones warm by covering them with a cotton kitchen towel.
In this way, they will retain their warmth and elasticity while releasing moisture.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 40 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 289.09 (Kcal)
- Carbohydrates 45.81 (g) of which sugars 1.83 (g)
- Proteins 6.82 (g)
- Fat 10.15 (g) of which saturated 1.39 (g)of which unsaturated 0.00 (g)
- Fibers 1.36 (g)
- Sodium 387.55 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 1/2 cup water (warm)
- 3 tbsp extra virgin olive oil
- 1 tsp sugar
- 1 tsp instant yeast for savory dough (or half a teaspoon of baking soda)
- 3/4 tsp fine salt
Tools
- Rolling Pin
- Kitchen Scale
- Flat Griddle or Crepe Pan
Preparation
To prepare the homemade olive oil Romagna flatbread, add to the flour, sugar, instant yeast, a little water and start working it.
Add the water in several steps, allowing it to absorb gradually, then add fine salt and finally the oil.
Work until you get a homogeneous mixture and let it rest in an oiled bowl for about forty minutes, covering with a damp cloth.
After this time, divide the dough into four smaller pieces, roll each out with the rolling pin and prick the surface.
Cook on a well-heated flat pan for a couple of minutes on each side. Prick during cooking wherever bubbles tend to rise.
Cover with a cloth until ready to fill.
Keeping the flatbreads warm will make them more elastic and easily rollable.
The homemade olive oil Romagna flatbread is now ready.
Storage
Let them cool and then close them in a freezer bag, removing as much air as possible. Store at room temperature or in the fridge for about a couple of days.
It’s advisable to reheat them for a few minutes in a pan before filling to regain elasticity.
Freezing is possible.
Freezing is possible.
Here’s a selection of excellent kitchen products. Many of these have been personally purchased and tested by me. The list will be continuously updated.
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