Italian Flatbread

Italian flatbread is like Robin is to Batman.  It's the Dwight Schrute to Michael Scott and the John Oats to Daryll Hall.  Italian flatbread is meant to be a side kick but it quickly takes over as the star of any dinner table.  It's just one of those side dish recipes that will completely upstage any main dish that you pair it with.  

It happens when I serve an amazingly creamy, cheesy homemade macaroni and cheese side dish with - well, anything.  My family scrapes the sides of the pasta dish to get every last spoonful of the cheesy carbohydrates while helping themselves to only a very small slice of ham.  The same thing happens when I serve grilled vegetable orzo salad with grilled meats.  Everyone piles the orzo onto their plates and leaves minimal space for what I intended to be the star of the show - the meat.  

I have to say that as girl who eats very little meat - I often times prefer the side dishes to the main course anyway.  Side dishes rock!  I've accepted the fact that the main course has to take a back seat sometimes.  I've learned to embrace great side dishes and I recognize that they can be the best part of the meal.   When I go a hamburger/hot dog cookout - the sides make up my entire meal and I'm not at all disappointed or unsatisfied with it.  ​

The sooner that you except the fact that no matter what you serve with this Italian Flatbread, it will pale in comparison, the happier you'll be.    This flatbread IS the star of the show.  Let me just list of few of the many options for toppings and ways to accentuate it.  Sausage and pesto, pear and gorgonzola, buffalo chicken, fresh mozzarella and basil, broccoli and cheddar, mushroom and spinach ... I could go on and on but instead - I'll just get to the recipe.  

Italian Flatbread
1/2 cup water
1/2 cup plain whole milk yogurt
2 cups bread flour
2 teaspoons salt
1 1/2 teaspoons baking powder
1/3 cup lard

Whisk together 1/4 cup water and yogurt. 

Combine flour, baking powder and salt in bowl of food processor. 

Add lard and process until combined. 

Add yogurt with processor running.  

Add remaining water 1 T. at a time, while processor is running until mixture forms a ball. 

Divide dough into 4 pieces.  Wrap each piece in plastic wrap and let rest 15 minutes. 

Roll each ball into a 10" disk.  Poke surface all over with a fork.  

Heat a 12" cast iron skillet 5 minutes.  Place 1 dough at a time in skillet and cook until charred on bottom.  1-2 min.

Flip and cook 30 seconds.   

Transfer to a plate and cover with foil. 

I like the idea of making a delicious homemade flatbread in under an hour.  This yeast free recipe comes together quickly and it is SUPER tasty.  Don't be freaked out by the lard in the recipe.  The bread isn't greasy - just tender and delicious.  

​Ciao!

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