The flaky flatbread is a variant of the classic Romagna flatbread; thanks to the use of oil and the preparation, you will have a soft, crumbly, and tasty flatbread ideal for a quick lunch or dinner.
If you like summer dishes don’t forget to read the recipe
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Days 12 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 301.88 (Kcal)
- Carbohydrates 44.75 (g) of which sugars 1.06 (g)
- Proteins 6.88 (g)
- Fat 12.10 (g) of which saturated 1.67 (g)of which unsaturated 0.00 (g)
- Fibers 1.38 (g)
- Sodium 430.36 (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 for 4 people
- 2 cups all-purpose flour
- 2 tbsps extra virgin olive oil
- 0.5 tsp salt
- 0.5 tsp baking soda
- 0.42 cup water (warm)
Procedure
For a good flaky flatbread, the secret is the dough preparation and rolling; following the instructions will give you a flatbread as good as those from the store.
First, combine the flour with the other dry ingredients (baking soda and salt) in a large bowl and mix them well to combine.
When the dry ingredients are combined, add the oil and warm water to the dry ingredients and mix well until you obtain a soft dough.
Remove the dough from the bowl, sprinkle flour on the work surface and knead vigorously for about 10 minutes.
After kneading and making the dough smooth and homogeneous, let it rest in a covered bowl for at least 30 minutes.
Divide the dough into 6 equal parts and roll it out with a rolling pin on an oiled surface.
After stretching the dough into a round shape, put a non-stick pan over high heat to warm up. Moisten the pan with a cloth soaked in oil and quickly cook the flaky flatbread on both sides.
Cook for a maximum of 1 minute per side, using a fork to deflate the typical bubbles that will form on the surface during cooking.
Your flaky flatbread is ready!
Plating Tips:
The flaky flatbread is excellent with Parma ham, arugula, and squacquerone cheese; for an original touch, replace the squacquerone with Apulian stracciatella, and the dish is ready!
Wine Pairing for Flaky Flatbread:
Romagna flatbread pairs well with full-bodied still red wine, especially wines produced in Emilia Romagna, such as a Barbera Doc from the Bologna hills. This red wine pairs well with the cold cuts and cheeses often used to fill this dish.
