| INGREDIENT FOR FOUR PEOPLE | Quantity |
| Molino Cosma superfine (“00”) flour | 500 g |
| Lard and extra-virgin olive oil | 70 g |
| Water (or milk) | 200 ml |
| Salt | 5 g |
| Water (or milk) | 2 g |
Pour the flour into a large container. Make a hole in the centre and add the lard, salt and bicarbonate of soda.
Knead the dough, adding water (room temperature) a little at a time. When all the ingredients are combined, transfer the dough to a work surface and continue to knead, even more vigorously, for at least another 10 minutes.
Dust lightly with flour, cover with a clean cloth and leave to rest for about half an hour.
After 30 minutes, knead the dough a little more and split it into four equal-sized portions.
Roll each one out with a rolling pin to form a disc about 23 centimetres in diameter and 2 millimetres thick.
Heat a cast-iron griddle on the stove and when hot, place one flat dough on at a time, letting it cook for 2 or 3 minutes on each side.
Pinch the surface here and there with a fork, this will help it to cook inside.
Hot or cold, serve your stuffed flat breads with whatever you like!
