Piadina - flat bread
calories: medium
category: basic
cost: low
difficulty: medium
preparation time: 50
Ingredients
Flour 500 gr.
Lard 50 gr. otherwise
Extra virgin olive oil 5 tablespoons
Salt a pinch
Bicarbonate 1 teaspoon
Water as required.
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Lard 50 gr. otherwise
Extra virgin olive oil 5 tablespoons
Salt a pinch
Bicarbonate 1 teaspoon
Water as required.
See our
Wine Tips
for your meals
Preparation Spread the flour on a board and mix in the lard or the olive oil. Add a pinch of salt and the bicarbonate. Add enough warm water to form a firm dough. Another version is to add half a litre of milk if you want a softer result.
Divide the dough into 8 balls and let them rest for about 30 minutes under a kitchen cloth in a warm place. Warm an oven dish and in the meantime roll out the dough into a round shape of about 25 cm. in diameter and 3 to 4 mm thick.
Heat a large flat pan and add a little olive oil. Cook the piada quickly on both sides over a high heat turning them over with the use of a long knife. Fill them with a variety of fillings – cheese, vegetables, meats, salads, or whatever you like. The Chef's tips The piadina should be eaten when they are hot to enjoy their taste. You can keep them for some time by wrapping them in foil. Curiosity The typical Romagnola piadina is rolled out very thin and cooked on a clay pan but any other kind of pan is suitable.
Divide the dough into 8 balls and let them rest for about 30 minutes under a kitchen cloth in a warm place. Warm an oven dish and in the meantime roll out the dough into a round shape of about 25 cm. in diameter and 3 to 4 mm thick.
Heat a large flat pan and add a little olive oil. Cook the piada quickly on both sides over a high heat turning them over with the use of a long knife. Fill them with a variety of fillings – cheese, vegetables, meats, salads, or whatever you like.
