Piadina – Quick Italian Flat Bread

#Piadina #lockdown #quarantine #iostoacasa #stayathome #cookingduringcorona

What ever the hashtag, this recipe is perfect during this period of staying at home during the Corona virus lockdown. It is week 4 of our lockdown here in Como, and this recipe was one of the first I went to, when we ran out of fresh bread for the kids lunches.

It’s quick, easy, doesn’t need any yeast or kneading.

In my recipe I usually use Italian Tipo “1” flour because I like to use a slightly less processed flour (“00” is the most processed while “0” a little less and “2” even less). But this recipe is traditionally made with tipo “00” flour for a soft while flat bread. But honestly when I need to make these in a hurry I have over the years used every type of flour, and honestly they all work. Yes the texture and flavour change a little bit, but I actually like the variety of flavours.

So don’t worry, use whatever flour you have to hand n=and try this delicious traditional Italian flat bread. You can serve them with traditional fillings of sliced meats and fresh cheeses, or grilled vegetables and pesto, one of my favourites is grated carrots & zucchini with chilli pesto from Calabria.. yummy and vegan too!

What ever way you like to eat them, I hope you have fun making them and keep this recipe as a go to recipe ! Enjoy!

Piadina – How do you serve them?

You can fill them with traditional Prosciutto crudo and fresh mozzerella, Bresaola, with Rucola, and Stracchino cheese or grilled vegetables and Robiola cheese, but never, ever, roll them up! Instead fold the bread in half to ensure the perfect amount of bread per bite. 

Piadina is a thin flatbread from the Romagna region of north-central Italy. This bread was originally considered poor man’s food because it is a quick bread that would carry a family over between batches of yeast bread (which were made once a week).

In Como during the school week, the older school kids all dash out and grab one, warm and melting with cheese and eat them for their lunch before heading back for afternoon classes.

Piadina

Italian Piadine – Quick Flat Bread

Katie Cardile
Easy Italian Piadine recipe, made with olive oil instead of lard. Incredibly flexible and easy recipe perfect if you have run out of bread for lunchtime !

Ingredients
  

  • 400 g Flour tipo "1" or any flour at all really whatever is to hand 🙂
  • 200 ml water
  • 5 g salt
  • 40 ml olive oil
  • 1/2 tsp Bicarbonate of soda also known as Bread Soda

Instructions
 

  • Put the flour in a bowl, Add the salt and olive oil. Add the 200ml of warm water, not too hot, and pour it a little at a time. Gradually mix the ingredients, to obtain a homogeneous and not too hard dough.
  • I noticed that if I work too much the dough, the piadina becomes tougher and somewhat unpleasant to eat. Instead, by working the dough just a little, the piadina remains soft and light.
  • You can also prepare the dough in a mixer or in the thermomix, just put all the ingredients in the mixing bowl and mix, with the mixer for just a minute with the hook, in the thermomix for 1 minute on the dough setting.
  • Once the dough is ready, remove from the mixer cover and let it rest for 5 minutes while you clena the mixer :).
  • Then I divide it into 4 balls for larger piadine (or 6 balls if you prefer smaller ones), each one rest for a few minutes and then with the help of a rolling pin, roll out one piadine at a time on a well floured base. If you have a wooden pizza paddle that would be a great surface to roll it out on, otherwise a floured wooden chopping board also would work well. This will help you to easily slide the piadine into the hot pan when it is time to cook them.
  • Heat up a heavy bottomed flat frying pan. Make sure it is large enough to fit the piadine!
  • Now slide the Piadine into the pan and cook on high for 2 mins on each side. Be careful not to over cook as this will result in a more hard dried out piadina. What you are aiming for is a soft but cooked dough, something that will fold and bend easily so you can wrap it easily.
  • Piadine are best cooked just before serving, however I oftem have some left over, so finish cooking them all (I keep them slightly undercooked) and then store them stacked up on a flat and covered in the fridge. To reuse then warm them up in a pan or reheat briefly in the microwave.

Notes

Piadine, how should you serve them?
You can fill them traditional Prosciutto crudo and fresh mozzerella, or grilled vegetables and Robiola cheese, but never, ever, roll them up! Instead fold the bread in half to ensure the perfect amount of bread per bite. 
Piadine, what are they ?
Piadina is a thin flatbread from the Romagna region of north-central Italy. This bread was originally considered poor man’s food because it is a quick bread that would carry a family over between batches of yeast bread (which were made once a week). In Como during the school week, the older school kids all dash out and grab one, warm and melting with cheese and eat them for their lunch before heading back for afternoon classes.
Keyword bread, Easy, flat, flour, Italian, lockdown, olive oil, piadine, quarantine, quick, recipe, yummy

Leave a Comment

Your email address will not be published. Required fields are marked *