From the EFK recipe collection
- Prep
- 20 min
- Cook
- 30 min
- Total
- 80 min
- Yield
- 6 flatbreads
Let’s get cooking
Ingredients
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Directions
- Warm the lard with 1/3 cup of the water over low heat just until the lard melts. Stir in the salt, remove from the heat, then add enough of the remaining water to make the liquid lukewarm.
- Place the flour in a large bowl or on a clean work surface. Gradually work in the lard mixture until a smooth, compact dough forms. Knead for several minutes.
- Cover and rest the dough for 30 minutes. Divide into 6 equal balls and roll each into an 8- to 9-inch round.
- Heat a dry carbon-steel skillet or griddle over medium heat. Cook each flatbread about 2 to 3 minutes per side, rotating as needed, until lightly blistered and cooked through.
- Serve warm, folded around prosciutto and soft cheese, grilled vegetables or another filling of choice.
Equipment
Mixing bowl; small saucepan; rolling pin; de Buyer 12.5-inch carbon-steel skillet or flat griddle; tongs
Food safety & storage
Use caution around the hot dry skillet or griddle. If serving with cured meats or soft cheese, keep fillings refrigerated until service and return leftovers to refrigeration promptly.
View this recipe on the original EFK website ↗