Greased Flatbread
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g bread leaven dough (pasta lievita da pane)
- g lard
- g sugar
- g cracklings (siccioli)
- egg yolks
- pinch salt
- orange or lemon zest
Instructions
- Work the leaven dough moderately with the lard, sugar, cracklings, yolks, salt and zest.
- Let it rise (overnight if made in the evening, or about three hours in a warming box if made in the morning).
- Bake; omit cracklings by adding two more yolks and 30 g lard if desired.