This recipe is so simple to follow, it is 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.
- 400g Farina Grano Tenero Tipo “00”
- 5g salt
- 1/2 tsp bicarbonate soda
- 200ml warm water
- 50 ml Olive 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 or minimum for 15 minutes. The longer you leave the dough to rest the more the easier the dough will be to shape and the less it will spring back after shaping.
- 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!