The flatbread from Emilia-Romagna is one of the most popular dishes in the culture of Italian street food.
This recipe has a very ancient and simple origin and it’s perfect to be filled with Prosciutto di San Daniele.
Today we are suggesting the most classic version of the flat bread from Emilia-Romagna, that is filled with prosciutto crudo di San Daniele, squacquerone cheese, a soft cheese typical of that area and arugula, but you can have fun filling it as you wish.
Recipe for the flatbread from Emilia-Romagna with Prosciutto di San Daniele, arugula and squacquerone cheese
Ingredients
- 500 g all-purpose flour
- 180 ml water
- 100 g lard
- 1 teaspoon baking soda
- 15 g salt
Instructions
- Put the flour, salt, baking soda and lard in a bowl and start mixing with your hands.
- Add the water little by little and continue kneading until you get a nice dough.
- Cover the dough with a towel or cling film and let it rest for half an hour.
- Cut it into six equal parts and shape them into round rolls.
- Cover and let them rest for half an hour, then roll them out with a rolling pin until you get 2mm thick rounds.
- Cook the flatbreads on a very hot pancake griddle for 3 minutes on each side, then fold in two and fill with arugula, squacquerone chesee and Prosciutto di San Daniele
