Name: Romagna Artisanal Flatbreads
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 6 Servings
Cuisine: Italian
Ingredients: 00 Flour; Water; Lard; to taste Salt

Description

These homemade Romagna flatbreads are a real comfort food! The recipe is simple and quick, perfect for a casual dinner or a tasty lunch. The dough, prepared with flour, water, lard and salt, is easy to work with and spreads in an instant. I love them stuffed with squacquerone and rocket, but you can customize them with the ingredients you like best. Also try them with ham and cheese, or with grilled vegetables for a vegetarian version. A great alternative to the usual bread, ideal for a quick and tasty meal!

Ingredients (4 ingredients)

00 Flour

Water

Lard

to taste Salt

Preparation (7 steps)

Preparation of the dough

Thermomix® Setting

2 min/Funzione Spiga

Pour the flour, water, salt and lard into the bowl. Knead for 2 Min./Dough Function.

120

Manual processing of the dough

Transfer the dough to a lightly floured work surface and knead vigorously with your hands for about 5 minutes, until you get a smooth and elastic dough.

Formation of the balls

Form a ball with the dough, then divide it into 6 equal parts. Round each part to form smooth balls.

Resting of the dough

Cover the balls with a damp cloth and let them rest for at least 30 minutes at room temperature.

Rolling out the flatbreads

After resting, roll out each ball with a rolling pin until you get a thin disc of about 30 cm in diameter.

Cooking the flatbreads

Heat a non-stick pan or a flatbread plate over medium-high heat. Cook each flatbread for about 5 minutes per side, until golden brown.

Keeping the flatbreads warm

As the flatbreads are cooked, stack them on a plate and cover them with a clean cloth to keep them warm and soft.

Finished cooking? Great! 🎉

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About this recipe

Romagna flatbreads are a piece of heart of my childhood. I still remember the scent that invaded the house when my grandmother prepared them, a ritual that was repeated every week. She, with skilled hands, transformed a few simple ingredients into a comforting and delicious food. This recipe, which I have adapted for the Thermomix®, is a tribute to her and those memories. 00 flour is the base, it gives elasticity and allows you to obtain a soft flatbread. The water, lukewarm, helps to bind the ingredients. Lard, a fundamental ingredient, gives flavor and friability. Don't be afraid to use it, it's what makes the Romagna flatbread authentic! A pinch of salt enhances the flavors. If you prefer a more rustic flavor, you can replace part of the 00 flour with wholemeal flour. The Thermomix® greatly simplifies the preparation of the dough. Make sure the ingredients are at room temperature for better emulsification. During the kneading phase, check the consistency: if the dough is too dry, add a tablespoon of water at a time. If it is too sticky, add a little flour. After the phase with the Thermomix®, it is important to work the dough by hand to develop the gluten and obtain a smooth and elastic consistency. Resting is crucial: it allows the gluten to relax, making the dough easier to roll out. For a vegetarian version, you can replace the lard with extra virgin olive oil, although the flavor will be slightly different. For a vegan version, use sunflower or corn seed oil. You can enrich the dough with chopped aromatic herbs, such as rosemary or sage, or with a pinch of smoked paprika for a bolder touch. Flatbreads are versatile and lend themselves to a thousand fillings. The classic Romagna one includes squacquerone and rocket, a perfect combination of creaminess and freshness. Also try them with raw ham and stracchino, or with grilled vegetables such as courgettes, aubergines and peppers. For a more substantial meal, fill them with crumbled sausage and caramelized onion. They are also excellent as a base for a quick pizza, seasoned with tomato, mozzarella and basil. The cooked flatbreads can be stored in the refrigerator, wrapped in transparent film, for a couple of days. To heat them up, you can use a non-stick pan or the microwave oven. They can also be frozen, already cooked or raw, individually wrapped in film. To prepare them in advance, you can prepare the dough and store it in the refrigerator for a maximum of 24 hours. Before rolling it out, let it return to room temperature.

Romagna Artisanal Flatbreads

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Description

Ingredients (4 ingredients)

Preparation (7 steps)

Preparation of the dough

Manual processing of the dough

Formation of the balls

Resting of the dough

Rolling out the flatbreads

Cooking the flatbreads

Keeping the flatbreads warm

Finished cooking? Great! 🎉

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