Flatbread from Emilia Romagna (Piadina Romagnola) from Savory Baking from the Mediterranean: Focaccias, Flatbreads, Rusks, Tarts, and Other Breads by Anissa Helou

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute olive oil for lard.

  • twoyolks on April 14, 2014

    I made this with the olive oil in place of the lard. Additionally, instead of cooking it over a cast iron pan, I grilled them. They were pretty easy to make (only took the time that the charcoal was lighting) and had very good flavor. They make a good accompaniment to grilled meals; particularly, kabobs.

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