Cunzato bread

Ingredients for 2 servings:

• 100 g flour
• 35 g water
• 35 g lard
• 1 pinch of salt
• some baking powder, a teaspoonful
• 2 tomatoes, sliced
• 10 slice(s) cucumber(s), not so thick
• 1 m.-large onion(s), cut into strips
• 150 g feta cheese, diced
• 20 green olives, sliced
• 2 tbsp, heaped capers
• some anchovy fillet(s) , from the can
• salt and pepper
• oregano

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 38 minutes

filled flatbread from the Aeolian Islands

For the flatbread, knead all the ingredients together and let the dough rest for about 15 minutes. Then divide it in half. Roll out each piece with a little flour to a thickness of about 1-2 mm. About 21-22 cm in diameter. Heat a pan, brush with a little oil, and brown each flatbread on both sides for about 2-3 minutes. Place the flatbreads on a plate, top with tomatoes and cucumbers, and season with salt, pepper, and oregano. Distribute the remaining ingredients on top. Tip: You can also use mozzarella, tuna, diced raw ham, diced sun-dried tomatoes, etc. Whatever tastes good is fine.