Piadina romagnola
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Piadina romagnola
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Italian flatbread from the province of Romagna
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Ingredients
- 500g lb 00 or all purpose flour
- 1 tbsp salt
- 5g baking soda
- 100g /2 oz lard (or olive oil)
- 250ml cup water or as much as you need
Instructions
- In a large bowl, mix the flour with the salt and baking soda.
- Add the lard (or olive oil) and mix until the fat is well incorporated into the flour, producing something that looks and feels a bit like pebbly sand.
- Now add the water, as much as you need to form a soft but not at all sticky ball. Knead well until you have a smooth and pliable dough.
- Let the dough rest for about 30 minutes, wrapped in plastic wrap or a thick towel.
- Divide the dough into balls weighing anywhere between 75g (2-1/2 oz) and 140g (5 oz), pending on how large you want your piadine to be (see Notes).
- Take each ball and flatten out with a rolling pin or tortilla press into round disks. If you want perfect circles, you can trim the rounds with a pastry ring.
- Lay your piadine out on a board, cover them with a towel and let rest them for another 15 minutes or so.
- Now heat a griddle or non-stick skillet over a high flame. When when it's good and hot, lower the flame to medium and cook each piadina about 2 minutes on each side. (Meanwhile, keep the rest under the towel so they don't dry out.) They should be nicely spottled on both sides.
- Serve slightly warm, with the fillings of your choice.
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