Piadina
The piadina Romagnola flatbread is the apex of Italian street food. Ridiculously easy to make from scratch, it goes perfectly with a filling of pistachio pesto, mortadella, and stracchino (my favourite combo), or the classic prosciutto crudo, squacquerone, and rocket.
#Italian
#Italy
#bread
#flatbread
From: Luís Rodrigues' Recipes
🥘 Ingredients
- 00 flour 170 g
- lard 20 g
- fine sea salt 3 g
- baking soda 3 g
- water 80 g
🍳 Cookware
- rolling pin
- skillet
📝
The traditional recipe calls for lard. For a vegan alternative, use vegetable shortening or a smaller amount of liquid fat like olive oil.
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1In a bowl, add 00 flour , lard , fine sea salt , and baking soda . Combine until the mixture is crumbly.
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2At this point, continue kneading while gradually adding water . Make sure the water is fully absorbed and the dough does not stick before adding more.
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3Transfer the dough out of the bowl and continue to knead on your worktop until smooth.
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4Shape the dough into a ball, cover it with cling film, and it leave to rest for 30 minutes .
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5Cut the dough into equal portions and shape each into a ball. Using a rolling pin , roll them into discs 2 or 3 mm thick.
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6Heat up a skillet . As soon as it's hot, transfer one of the discs onto it and cook for 3 minutes . Rotate the piadina a few times using your hand, it should not be sticking to the pan. When done on one side, flip it and cook for another 2 minutes .
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7Transfer the piadina onto a plate and repeat the process for each of the remaining piadine.
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8Fill the piadina with your favourite ingredients, and serve it either folded (the traditional way) or rolled into a wrap.