PIADINA - Italian Flatbread

Piadina is a traditional Italian flatbread from the Emilia Romagna region and consists of no yeast. Simple in ingredients, it is fairly easy and quick to make.

Piadina is enjoyed in Italy for making sandwiches. Often stuffed with thinly sliced prosciutto, fresh mozzarella di bufala, arugula, radicchio, sliced tomatoes, and a drizzle of balsamic vinegar. It makes for a perfect summer sandwich to enjoy on the beach or by the lake.

PIADINA

Prep Time: 10 Minutes

Rest Time: 40 Minutes

Cook Time: 5 Minutes

Total Time: 55 Minutes

Servings: 4 flatbreads

Ingredients:

Dough

• 2 cups all purpose flour

• 1/2 milk at room temperature

• 1/2 teaspoon salt

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 3 1/2 tablespoons EVOO (extra virgin olive oil)

Instructions:

1. In a large bowl, sift together the flour, salt, baking soda and baking powder.

2. Make a well in the middle of the bowl and add the EVOO and milk. Slowly mix all the ingredients.

3. Once the ingredients are almost combined, transfer to a lightly floured surface and knead into a smooth ball.

4. In a lightly greased bowl with oil (I prefer extra virgin olive oil), place the dough into the bowl and then turn the dough over to make sure all sides are gently greased with oil.

5. Cover the bowl with plastic wrap and then cover with a kitchen cloth. Set the bowl aside, somewhere warm and draft-free, and let it rest for 20 minutes.

6. After 20 minutes and on a lightly floured surface, remove the dough from the bowl and divide into 4 equal pieces. Cover with a kitchen towel and let rest for 20 minutes.

7. After 20 minutes, roll out each ball of dough into a 10-inch circle with a rolling pin. The rolled out dough should be very thin, almost paper thin. Next, prick each circular piece of dough with a fork.

8. Using a medium-sized frying pan, brush the bottom of the pan with a little bit of EVOO and heat the pan on high heat.

10. Once the pan is hot, place one Piadina at a time in the pan and flip when golden brown. Once both sides are golden brown, remove from pan and continue with other pieces of dough.

Stuff with your favourite foods or as I suggested above and enjoy!

Note: Depending on the time of year and where you live, you may need to add more water. It is best to add a little bit of water at a time, until you have a dough that is not too dry. Alternatively, if your dough is too wet you can add a little bit of extra flour at at time, until the dough is no longer too sticky/wet.