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Enrico Pruni Flatbread Baking Pan

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This flatbread pan is very convenient for stovetop use to bake your tigella, pita, tortilla, wrap, matzo, focaccia, oplatek, rieska, taftan, etc.
10.7" diameter
9¼" diameter depression on cooking side
5/16" thick
10" long handle

Cut your rolled or flattened dough to about an 8" diameter and place on the heated flatbread pan. You can pierce the dough all over with a fork to prevent pockets. Bake one side, then turn over to bake the other side.
Making Piadina Romagnola (Italian)
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Country of Origin Made in Italy
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