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!

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Molino Cosma