Step-by-Step Instructions:

Prepare the Dough:

In a large bowl, combine the flour and salt. Add lard or olive oil and mix until crumbly. Gradually pour in lukewarm water while kneading until the dough is soft but not sticky.

Rest the Dough:

Cover the dough with a damp cloth and let it rest at room temperature for at least 30 minutes. This helps relax the gluten for easier rolling.

Divide and Roll:

Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten into thin rounds about 20–25 cm (8–10 inches) in diameter.

Preheat the Pan:

Heat a non-stick or cast iron pan over medium-high heat. Ensure the pan is hot before cooking.

Cook the Flatbreads:

Place a flatbread on the pan and cook for about 2 minutes on each side, flipping once. Pierce any bubbles with a fork to ensure even cooking.

Serve Warm:

Stack cooked flatbreads on a plate covered with a cloth to keep them warm and soft.

Variations:

Milk Instead of Water: Substitute water with milk for a softer texture.

Whole Wheat: Use whole wheat flour for a nuttier taste and added fiber.

Yeast Addition: Add a pinch of yeast for a slightly fluffier result.

Tips for Success:

Use a well-heated pan to achieve golden spots on the flatbread.

Adjust the flame to prevent burning or drying out.

For an authentic touch, try cooking on a terracotta pan (“testo romagnolo”).