Authentic home cooking from Italy, with US measurements. 
Heart-Shaped Flatbreads (No Yeast, No Lard)
A recipe passed down from a friend during my college days, left tucked away for far too long. Lately, with more time on my hands, I’ve been organizing and rediscovering hidden corners of my home, among notebooks and old books. That’s how I found this recipe for Romagna-style flatbreads in one of my old diaries—the kind we used to jot down daily life as kids. I couldn’t resist making use of this rediscovered treasure, so tonight: flatbreads for everyone! Of course, I made them heart-shaped, thanks to my naturally romantic side.
Heart-Shaped Flatbreads (No Yeast, No Lard)
A recipe passed down from a friend during my college days, left tucked away for far too long. Lately, with more time on my hands, I’ve been organizing and rediscovering hidden corners of my home, among notebooks and old books. That’s how I found this recipe for Romagna-style flatbreads in one of my old diaries—the kind we used to jot down daily life as kids. I couldn’t resist making use of this rediscovered treasure, so tonight: flatbreads for everyone! Of course, I made them heart-shaped, thanks to my naturally romantic side.
Open in Cookpad AppSteps
- 1
Mix all the ingredients together (I used a stand mixer, but you can mix by hand). Knead the dough for a couple of minutes, then let it rest in the refrigerator for at least 30 minutes in a bowl covered with plastic wrap.
- 2
Divide the dough into several pieces. Using a rolling pin, roll each piece into discs about 1/8 inch (2–3 mm) thick. Tonight, I shaped the flatbreads into hearts.
- 3
Heat a nonstick skillet over medium heat. Once hot, place the dough discs in the pan one at a time. Prick the surface with a fork. Flip the flatbread to cook both sides. Serve warm with soft cheeses, vegetables, and sliced meats.
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