Rondje

Runditt is a traditional buckwheat flatbread originating from Piedmont. It's made with all-purpose flour, buckwheat flour, butter, and salt. The trick is to make the thinnest possible sheet of dough. The dough is rolled as thin as possible, and it's then cut into squares. The dough is placed on a griddle, cooked, then removed and greased with a bit of butter and sprinkled with salt. If desired, it can also be rubbed with a garlic clove for extra flavor. This flatbread is typical of the Valle Vigezzo.