Greased Flatbread
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 700 g bread leaven dough (pasta lievita da pane)
- 120 g lard
- 100 g sugar
- 60 g cracklings (siccioli)
- 4 egg yolks
- 1 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.