Romagna flatbread without lard, simply because at that moment I didn’t have lard so I used extra virgin olive oil; the result wasn’t so different in my opinion, although for a person from Romagna, traditions must be respected. But not everyone likes lard, so trying this recipe with oil, I really like it, so I decided to prepare Romagna flatbread without lard at least once a week.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Regional Italian
- Region: Emilia-Romagna
- Seasonality: All Seasons
- Energy 309.00 (Kcal)
- Carbohydrates 55.86 (g) of which sugars 0.77 (g)
- Proteins 7.21 (g)
- Fat 8.46 (g) of which saturated 1.32 (g)of which unsaturated 1.09 (g)
- Fibers 9.83 (g)
- Sodium 169.05 (mg)
Indicative values for a portion of 105 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 1/2 cups flour
- 2/3 cup water
- 2 tbsp extra virgin olive oil
- 1 pinch baking soda
- to taste salt
Tools
- Pan
- Bowl
- Kneading Board
- Rolling Pin
- Fork
Steps
If you don’t have bread at home, making this flatbread could be a good substitute, quick, and very easy without the need for leavening.
Place the flour with the oil in a bowl, or directly on the kneading board,
the water with the salt
and I also added a pinch of baking soda.
Knead coarsely until you get a soft and elastic dough with all the ingredients
Form a ball
Let the dough rest for 30 minutes covered
After 30 minutes, divide the dough into 4 pieces and form as many balls.
With the help of a rolling pin, roll out a ball of dough and cook it on a well-heated griddle or pan, turn it and once cooked proceed with the others.
Here’s the Romagna flatbread without lard ready to be stored or seasoned as desired.
FAQ (Frequently Asked Questions)
Why is baking soda added to flatbread?
To achieve a crumbly flatbread, baking soda is added to the dough.
If you want to season the flatbread with squacquerone, how can you substitute it if it’s not available?
If squacquerone is not available, you can definitely substitute it with stracchino or crescenza.
