Prep
15 minutes
Cook
15 minutes
Serves
8 flatbreads
Difficulty
Easy
Region
Calabria
What you’ll need
Ingredients
- 2⅓ cups durum wheat semola rimacinata Semola Rimacinata →
- ⅞ cup warm water
- 1⅓ tsp fine sea salt
- Olive oil, for the pan Extra Virgin Olive Oil →
At the stove
Instructions
- 1
Work the semola, water and salt into a firm dough and knead for 8 minutes. Rest, covered, for 15 minutes.
- 2
Divide into eight pieces and roll each one very thin, about ⅛ inch.
- 3
Heat a heavy pan or griddle until hot and wipe it with a little oil.
- 4
Cook each flatbread for 1–2 minutes a side until it puffs and takes dark spots.
- 5
Stack them under a cloth as they come off the heat so they stay soft.
- 6
Eat warm, plain or wrapped around whatever is on the table.
Recipe notes
Traditionally fried in oil in some households and dry-cooked in others; both are documented.
Roll them thin — thickness is what separates lestopitta from a soft flatbread.
Context
Lestopitta is associated with the Reggio Calabria area, where a quick unleavened flatbread could be made without waiting on a rise or heating a bread oven.
Sources: Editorial adaptation of documented Calabrian bread traditions, Ro & Ti Kitchen
The pieces used here
From the Kitchen
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