СОСТАВ РЕЦЕПТА
- 544g (4 1/4 cups) all-purpose flour
- 160g (1 1/4 cups) buckwheat flour
- 2 tbsp butter
- salt
РЕЦЕПТ / ОДНА ИЗ РЕАЛИЗАЦИЙ
Runditt
This is a traditional recipe for runditt, adapted from the book La Cucina - The Regional Cooking of Italy by the Italian Academy of Cuisine (Accademia Italiana della Cucina). All-purpose flour, buckwheat flour, salt, and water are mixed into a dough, which is rested, thinly rolled out, then cut into squares that are baked on a griddle. Runditt should be brushed with butter and seasoned with salt before serving.
← Вернуться к устройству блюда- Порции
- 8
- Подготовка
- 2 ч 30 мин
- Приготовление
- 10 мин
- Всего
- 2 ч 40 мин
ШАГИ
- 01
Sift both flours and mix them with salt and 415 ml (1 3/4 cups) water in order to create a smooth dough.
- 02
Let the dough rest for a few hours, then roll it out into a thin sheet of dough, which should be rolled as thin as possible.
- 03
Cut the dough into squares that will easily fit onto an iron griddle.
- 04
Place the sheets of dough on a griddle, then put the griddle over burning flames.
- 05
Once the dough has been cooked, remove it immediately.
- 06
Brush the flatbread with a bit of butter and salt, then serve and enjoy.
ВАЖНЫЕ ДЕТАЛИ
На что обратить внимание
Optional ingredients
Once the runditt has been baked, it can be rubbed with a garlic clove for extra flavor and aroma, if desired. Some people prefer the traditional version with butter and salt, while others add a garlicky layer on top.
Dough shape
When cutting the dough into squares, one should pay attention to the size — the squares of dough should be able to fit completely on an iron griddle. If you don't have an iron griddle, use a non-stick pan instead.