Piadine Recipes

PIADINA ROMAGNOLA (ITALIAN FLAT BREAD)

Steps:

• Stir the milk, margarine, and yogurt together in a bowl.
• Mix the flour, salt, baking powder, and egg white in a large bowl. Pour the milk mixture into the flour mixture and work the mixture together with your hands until the dough separates from the sides of the bowl, adding flour or water as needed to get the right consistency, which will be neither sticky nor dry. Cover with a damp cloth and let stand at room temperature for 30 minutes.
• Turn the dough out onto a lightly floured surface; divide into 12 pieces and roll into balls. Roll and stretch each ball to about 1/8-inch thick and 8 inches in diameter.
• Lightly oil a cast iron skillet and place over medium-low heat. Cook the dough in the hot skillet until it begins to set, 1 to 2 minutes per side. Pierce the dough with a fork 3 to 4 times while it cooks. Wrap the finished pieces in a towel until ready to serve.

PIADINA (ITALIAN FLATBREAD)

Steps:

• Mix flour and salt together in a large bowl. Mix in water a little at a time. Rub in lard until dough comes together in a ball.
• Transfer dough to a lightly floured work surface; knead until smooth and elastic, about 10 minutes. Divide the dough into 6 pieces; roll out each piece to 1/16-inch thickness.
• Heat a dry, heavy skillet or flat griddle over medium-high heat. Cook each piece until golden brown, about 2 minutes per side.

LA PIADINA ITALIAN FLATBREAD

Steps:

• Add the flour, baking powder and salt to a bowl, stir so everything is evenly mixed through.
• Make a well in the flour and add the water and olive oil. Stir everything together to form a dough.
• Tip the dough onto a lightly floured surface and knead to form a smooth ball (make sure not to over knead the dough it only takes a minute or so).
• Wrap the dough in plastic wrap (cling film) and let it rest at room temperature for 30 minutes.
• Pre-heat a large round skillet or frying pan on the stove. Divide the dough in four and roll each piece into a thin round flatbread shape (don't worry if they aren't perfectly round).
• Heat each flatbread one at a time on the skillet, once it's puffed up and looks golden turn it over and cook on the other side. It should take around 2 minutes each side.
• Fill each flatbread with your desired fillings and fold in half.

ITALIAN FLATBREAD (PIADINA) WITH FONTINA AND PROSCIUTTO

Steps:

• Combine the flour, baking soda, and 1 teaspoon of salt in the bowl of an upright mixer fitted with a dough hook attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add 10 to 12 tablespoons water until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the piadina from the grill to cool slightly. Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper. Spread each piadina with 1/2 cup of the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese. Arrange 2 prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.

PIADINA - ITALIAN FLAT BREAD FOR EVERYTHING!

Steps:

• In a large bowl place all dry ingredients, mix well. Make a well and add oil and water. Slowly incorporate the flour into the liquid until it forms a dough. If you need to add more water, add a tablespoon at a time until the dough is easy to handle.
• Knead for a short time until dough is smooth. Cut into 4 or 5 pieces. Roll out thin to about an 8" circle (the thinner the better).
• Heat a large skillet on a high flame, when hot reduce heat, brush with oil and place flat bread in skillet, prick bread with a fork. Turn over brush with more oil and cook other side. The bread will cook quickly, when done remove and repeat steps with rest of bread.
• Very good to eat with sauteed greens such as escarole. This recipe makes about four or five 8" to 10" Piadinas.

PIADINE ROMAGNOLE (ITALIAN FLATBREAD)

Steps:

• Work all together with food processor. Adjust humidity adding flour or water until dough is not sticky and can be rolled out easily.
• Lest rest at least 60 minutes.
• Cut into 8 slices and shape them into balls.
• Roll out each ball until about 10 inches size. You will not need flour on the table.
• Put the rolled out piadine on a tray using parchment foil to separate them .
• Now heat up your skillet or an old non sticking fry pan to medium high.
• Bake dry on the first side, check the underside, and when it looks done, flip it and bake the other side. The piadina should be pale, but with dark brown spots. Be careful not to burn it. During baking pinch them and roll them with the fork. In about 3-4 minutes they should be ready.
• In the meanwhile roll out the second piadina.
• Note: If you use milk it will be softer inside but you can replace it with water this depends on your choice.
• Note: I work with to pans at the same time. When 4 pieces are ready we eat them. Then I prepare the next ones. I know, this is not chef friendly, but fresh done are much better.

PIADINE

Steps:

• Combine all the ingredients in a food processor and pulse on and off until they form a dough, adding a little more liquid if necessary. Turn the dough out onto a lightly floured counter and knead for 5 to 10 minutes, until smooth and resilient. You can put the dough in a bowl covered with plastic wrap and put it aside for 2 or 3 hours at this point or proceed with the recipe.
• Preheat a cast-iron or nonstick skillet or griddle over medium heat. While the pan is heating, roll out the piadine: separate the dough into 6 or 8 roughly equal little balls, then roll them out as thin as possible and as wide as your pan will accommodate, using additional flour if necessary to keep the dough from sticking to the rolling pin or your work surface.
• Cook the piadine in the dry pan, flipping them once or twice a minute, 3 to 5 minutes in total, until browned and spotted but not burned.
• Cut the piadine into wedges, then put them on a baking rack to cool just for a minute or two-the wedges will steam and soften if you put them directly on a plate. Serve warm and repeat for the remaining dough (or finish the remaining dough and reheat the whole batch on the baking rack in a 200°F oven for a couple minutes).

PIADINA RECIPE | AUTHENTIC ITALIAN FLATBREAD

Steps:

• Place the flour in a bowl with the baking soda and salt. Mix well. Then add the oil and water. Mix everything for a few minutes until you get a soft but compact dough.
• Cover the dough with cling film and let it rest at room temperature for about 30 minutes. Then divide the dough into 6 portions of about 100/110 g each (3.5/3.8 0z).
• Work them a little with your hand on the work surface in order to have balls with a smooth surface and let them rest for another 10 minutes covered with a kitchen towel. Roll out each ball with the help of a rolling pin, forming a disc with a thickness of 4/5 mm (about 0,20 inch) and a diameter of about 20/25 cm (8/10 inch).
• Cook the Piadina one at a time in a preheated non-stick pan. Turn the Piadina after a minute or when bubbles form. Repeat it twice, pricking it here and there with a fork. The piadina must cook about 2 minutes per side (4 minutes in total). Piadina is ready when it has taken on a slightly golden color and the characteristic small dark spots have appeared on the surface.