These flat breads are called ‘mother in law’s tongues’ because when you cook the bread,
some come out beautifully smooth and soft, others all twisted and some even with ‘blisters’ ……. like a mother in laws’ remarks…. (all untrue of course!!)

For about 6 ‘tongues’
• 1 kg fine, unbleached flour (Tipo 00)
• 2 teaspoons salt
• 15 gr granulated yeast
• 4 tablespoons virgin olive oil
• 2 1/2 to 3 cups warm water
• 20 gr fresh lard

• mix all the above ingredients together
• kneed very well, until the dough becomes elastic and shiny
• cover the dough with a whet cloth
• let it rise in a warm place, until double in size( about 1 hour)

• punch the dough down and kneed again

preheat the oven to the highest temperature

• break off 6 equal pieces of dough
• dust with a little flour

• with a rolling pin, roll out the dough to form long tongues about 25-30 cm long
• add a few drops of olive oil on the top
• you can sprinkle some fresh rosemary or sage over the tongues and then some salt

• bake in hot oven, until they are golden