Mediterranean flat bread
Instructions
Sift the flour in a bowl rather roomy and add the salt and baking powder.
Mix carefully and gradually add the lard and water.
Quickly mix the ingredients using a fork initially and later on of hands until dough is smooth and elastic.
Next, divide the dough into 8 equal parts forming small Pats who puff on a countertop with a rolling pin, thin thin floppies.
Separately, prepare the Eggplant for the filling.
Wash them, dry them with a paper towel, cut into slices with the skin and grigliatele.
Season with plenty of olive oil, salt and chopped parsley, which you previously rinsed under running water and dry with a paper towel.
Let them soak for about 30 minutes.
Meanwhile, in a pan, Cook the hot wraps on each side over a medium heat for a few minutes, remove from the Pan and farcitele with Eggplant and mozzarella cut into slices.
Ripiegatele Crescent and serve well-heated.
Tip: to make it more appetizing eggplants, you can add some clove of garlic cut into small pieces and leave to macerate.
Ingredients and dosing for 8 persons
- 500 g of flour
- 1 teaspoon of salt
- 1 sachet of baking powder (for pizzas and pies)
- 40 g of lard (or butter at room temperature)
- 25 cl of water
- 500 g of eggplant
- Abundant of olive oil
- Salt
- Chopped parsley
- 400 g of mozzarella