Piadina Flatbread......

This is an Italian bread that my family loves.  Piadina or Piada is a thin Italian flatbread, typically prepared in the Romagna region Forlì-Cesena, Ravenna and Rimini. It is usually made with white flour, olive oil, salt and water. The dough was traditionally cooked on a terracotta dish (called teggia in the Romagnolo dialect), although nowadays flat pans or electric griddles are commonly used.  I understand that there is a basic recipe and each family makes it their own.  This is how I do it.

Piadina Flatbread

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3 ½ cups unbleached all-purpose flour

1 teaspoon salt

½ teaspoon baking powder

1 cup warm water (105 to 115 degrees)

¼ cup olive oil

In a heavy-duty mixer, combine the flour, salt, and baking powder. Add the water and oil. Mix until the dough is smooth and elastic, about 1 minute.   Stop mixing when it pulls away from the bowl and the beater.Remove from the machine and knead the dough briefly in your hands until shaped into a ball. Add flour if needed.Let rest covered in a bowl for 20 minutes to 1 hour. (Can also be made up to a day ahead of time. Store the dough in a sealed plastic bag in the refrigerator. Let the dough come to room temperature before proceeding.)

Cut the dough into 6 pieces. Wrap each piece individually in plastic wrap and use when you want.  When ready, with a rolling pin, roll out the dough to an 8-inch circle on a flat surface. (use flour if needed).   If you are going to make them all do this.....place a piece of was paper on a large dinner plate. Place the circle of dough on top. Roll out the remaining dough, stacking the circles on the plate with a piece of wax paper in between them. 

Heat a well-seasoned pancake griddle or nonstick skillet over medium-high heat. Test the temperature by flicking some droplets of water onto the surface. If the water sizzles and evaporates quickly, the griddle is ready. Place a circle of dough on the griddle or skillet. Cook 30 seconds, or until the dough begins to stiffen and turns a golden brown. If it browns too rapidly, reduce the heat slightly. Flip the piadina and brown the other side. The piadina can be served immediately or wrapped in a piece of foil and kept warm in a low oven while you cook the remainder in the same way.  To serve, fill it with mixed greens with garlic, semi firm cheese, such as Fonita Valle d’Aosta or soft fresh goat cheese or flavored cream cheese. For a sweet treat fill it with Nutella or honey or cinnamon and sugar then fold the piadina in half. I hope you enjoy these as much as we do!

Denise

xoxo

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