1. Recipes
  2. Sides
  3. Tracta

Greek

Tracta

The paper-thin dried dough sheets of ancient Greek and Roman kitchens, made from nothing but fine wheat flour, semolina and water. Cato used tracta to build up his layered placenta cake, and cooks crumbled the brittle sheets into broths and sauces to thicken them. Rolled as thin as a fingernail and dried until it snaps, it keeps for weeks.

SidesVegan8g+ fibre
70 min25 prep · 45 cookMedium609 kcalper serving
Tracta

Method

  1. Tip 110 g of plain wheat flour and 30 g of fine semolina into a wide bowl with 0.25 tsp of salt and stir them together with your fingers.
  2. Make a well, pour in 70 ml of warm water and 1 tsp of olive oil, and draw the flour in with one hand until it comes together in a shaggy mass. The dough should be distinctly firm and dry, like pasta dough, not soft; add water only a few drops at a time if the flour will not gather.
  3. Turn onto an unfloured worktop and knead hard, pushing with the heel of your hand and folding, for 10 minutes. It will resist at first and then turn smooth and elastic. Wrap in a cloth or cover with an upturned bowl and let it relax for 30 minutes so it will stretch without tearing.

4 more steps in Feat

Cook it step by step, scale it to your servings, add it to your plan and shopping list, and log it in one tap.

Open in Feat — it's freeiPhone · App Store

Per serving

609kcal
22gprotein
108gcarbs
9gfat
12gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

Was this recipe useful?

More like this

4 more steps in the app

Open in Feat