in Italy

Flatbread from Emilia Romagna

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Ingredients for 4 servings:

  • 1 kg flour
  • 2 tsp baking soda or 1 pck. baking powder
  • 20 g salt
  • 200 g lard, melted
  • n. B. Water, lukewarm
  • Flour for the pastry board

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 35 minutes

Piadina Romagnola

Mix flour, baking soda (or baking powder), and salt and sift into a bowl. Make a well in the center. Pour in the melted lard and a little lukewarm water, gradually mixing into the flour. Add more water if needed; the mixture must remain firm. Knead the dough with your hands until you have a smooth dough, cover, and let it rest in the bowl for about 50 minutes. Roll out very thinly with a rolling pin on a floured pastry board (approx. 20-25 cm in diameter). Fry in a pan on both sides without any oil. Top with cheese, ham, or salami; for children, chocolate is also an option. Serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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