Sweet flat bread with cherries

  • Sweet flat bread with cherries


170 g of Molino Rossetto “00” flour
80 g of Molino Rossetto whole wheat flour
25 g of raw cane sugar
15 g of brewer’s baking powder
100 of water
50 ml of corn oil
1 pinch of salt
icing sugar


In a bowl add flours with sugar, salt and melted baking powder in water. Knead all the ingredients, and in the end pour corn oil. If it is necessary, add some water little by little.

Knead the dough until it will be soft and compact, and let it rest for 2 hours.

Roll up the dough in a baking tray lined with baking paper, add pitted cherries, dust with raw cane sugar and bake to 200°C for 25 minutes or so.

Dust with icing sugar.

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