This recipe is so simple to follow, its a classic bread from the Emilia-Romagna area of northern Italy. Traditionally Strutto, or Lard is used , however I prefer to use Olive Oil for a lighter healthier piadina. The basic recipe is below, but it is very flexible so you can use different wholemeal flours or spelt flours, oat flours etc to play with different flavours and add variety.
- 450g Farina Grano Tenero Tipo “00”
- 10g salt
- 2g bicarbonate soda
- 100ml milk
- 100ml warm water
- 80g oil
- In a bowl mix all the ingredients together and knead gentle for a few mins till you have nice soft elastic dough.
- Cover bowl with cling film and rest for 1 hour if you have the time, less time is fine too, or if you are in a hurry just go straight to rolling these out and cooking them.
- Divide the dough into 7 equal balls of approx 100g each.
- Roll out the dough on a floured surface, into a circle approx 23cm wide
- Heat frying pan on high and add piadina, cook on each side for 1 min.
- If bubbles form, gentle flatten with the spatula.
- Fill immediately with cheese, prosciutto, and fresh salads & serve!