Mix the Storo Agri’90 white flour with the yeast, olive oil and milk in a bowl. Add the salt and knead well until you get a smooth and uniform dough.
Roll out a sheet of dough on a floured surface to a thickness of about half a centimetre. Use a pastry cutter or a glass to cut out discs approximately 8–10 centimetres in diameter.
Heat a non-stick pan and cook the flatbreads over a very low heat for a few minutes on each side until they reach the desired golden brown colour.
Fill them with sauces and salami to your liking. We recommend: speck on herb cream cheese, lard on aubergine cream, and smoked pancetta on Genovese pesto.
