1.6
(7)
Your folders
Your folders
Export 7 ingredients for grocery delivery
Step 1
Crack the egg into a large bowl, whisk and reserve half. Add a little cold water while continuously whisking, then add flour, a pinch of salt, and rest of the water, a little at a time. Continue stirring briskly, until a very thin batter forms (known as a “colla”).
Step 2
Strain the batter through a sieve to remove any lumps and refrigerate for 1 hour and 30 minutes.
Step 3
Chop the lard with garlic and rosemary. Gently heat to obtain a smooth sauce.
Step 4
Brush each flatbread with sauce and sprinkle with a generous spoonful of Parmigiano Reggiano. Fold into quarters, and serve immediately. Repeat until the batter is finished (yield is around 24 flatbreads).
Your folders
jamieoliver.com
Your folders
kingarthurbaking.com
4.8
(72)
30 minutes
Your folders
bbcgoodfood.com
25 minutes
Your folders
tasteofhome.com
10 minutes
Your folders
taste.com.au
4.5
(2)
25 minutes
Your folders
bbcgoodfood.com
15 minutes
Your folders
bbc.co.uk
4.8
(100)
30 minutes
Your folders
jamieoliver.com
Your folders
justinesnacks.com
15 minutes
Your folders
12tomatoes.com
4.0
(4)
25 minutes
Your folders
taste.com.au
5.0
(5)
10 minutes
Your folders
cooking.nytimes.com
4.0
(189)
Your folders
cooking.nytimes.com
4.0
(60)
Your folders
uk.ooni.com
Your folders
bbcgoodfood.com
18 minutes
Your folders
jamieoliver.com
Your folders
cooking.nytimes.com
4.0
(7)
Your folders
foodnetwork.com
5.0
(5)
10 minutes
Your folders
bbcgoodfood.com
15 minutes