Piadina Recipe – Flatbread
How to prepare the italian piadina recipe also known as flat bread at home?
Flatbread is a thin italian bread, called piadina, which is typically prepared in the Romagna region. It is usually made with white flour, lard or olive oil, salt and water. The dough was traditionally cooked on a terracotta dish, although nowadays flat pans or electric griddles are commonly used.
The piadina is like a sheet of batter round in shape with a delicious topping that can be amongst the most varied and goes according to the tastes and desires of the gourmet who has to eat: so piadina can be stuffed with mozzarella, tomato and ham, or soft cheese and arugula, or even vegetables, cheese and meats, in short, the choice is unlimited.
Another curiosity about flatbreads is that they are usually sold immediately after preparation in specialized kiosks (called piadinerie in Italy) filled with a variety of cheeses, cold cuts and vegetables as said before, but also with sweet fillings such as jam or Nutella. There may be small differences depending on the zone of production. Piadine produced around Ravenna are generally thicker, while those produced around Rimini and the Marche region are thinner and the diameter is greater.
Follow this simple recipe and let me know what do you think in the comment below.
- flour 500 g
- lard 100 g
- half tablespoon of honey
- a teaspoon of italian espresso (not the coffee powder)
- a pinch of salt
- 100 ml of water or 50 ml of water and 50 ml of milk
- Combine the flour, baking soda, honey, espresso and1 teaspoon salt in the bowl.
- Then knead everything with lard.
- At some point you will start getting some pieces of dough.
- Now, slowly, add water until the mixture forms a dough. The water will help to make the dough smooth and not sticky.
- Transfer the dough to a lightly floured work surface and knead until smooth.
- Tip: It is very important to knead the mixture (dough) very well for at least 10 minutes. Leaving the mixture to rest for about 1 hour covered with a film in the fridge.
- the weight of the dough is 500 g and be cut into 4-5 equal pieces.
- Place a grill pan over medium-high heat.
- On a lightly floured work surface, roll out each piece of dough into an 8-to-10-inch circle, about 1/8-inch thick.
- Cook each dough for 3 minutes until it looks like the one in the photo.
- 1-The dough was traditionally cooked on a terracotta dish, although nowadays flat pans or electric griddles are commonly used.
- 2- Roll out properly the dough remembering to turn the dough each times.
- 3-Prick discs with a fork so as not to make bubbles grows within.
- Bake each dough for 3 minutes each side until it looks like the one in the photo above.
- 4- If you run out of bread, you can cut each piadina (flatbread) into 4-6 wedges and transfer to a serving platter like I did.
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