Flatbreads (lingue di suocera)

Total time: 2hr 30m
Preparation Time: 30m

For 8 piece

Nutritional Information

Contains 134 Kcal, 4g Protein, 22g Carbohydrates, 3g Fat


  • Dough
  • 250 g white flour
  • 1 tsp salt
  • 1.5 dl water
  • 0.25 tsp dry yeast
  • 1 tbsp olive oil
  • To shape
  • 1 tbsp olive oil
  • 2 sprigs rosemary, roughly chopped
  • 2 sprigs thyme, roughly chopped
  • 2 sprigs oregano, roughly chopped
  • 0.75 tsp sea salt

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  • Dough

    Mix the flour, salt and yeast in a bowl. Add the water and oil, knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs.
  • To shape

    Divide the dough into 8 portions, shape into ovals, flatten slightly, cover and leave to rest for approx. 15 mins. On a lightly floured surface, roll out the pieces of dough lengthwise to approx. 2 mm thick, place on two baking trays lined with baking paper. Brush the dough with oil, sprinkle with the herbs and salt.
  • To bake

    Approx. 15 mins. in an oven preheated to 180°C (convection). Remove from the oven, leave to cool on a cooling rack.
  • Shelf life:

    Keep in an airtight container for approx. 2 weeks.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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