Homemade Piadinas Italian Flatbread Food

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.

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.

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.

GLUTEN FREE PIADINA -- ITALIAN FLAT BREAD

Steps:

• Sift together all dry ingredients into a small bowl.
• Make a well and add oil and water.
• Slowly mix the flour and liquid together until it forms a dough.
• Add more water (1 T at a time) until the dough is easy to handle.
• Knead on a flour dusted surface until the dough is smooth.
• Cut into two pieces.
• Roll out to about a 6" circle. Dust with flour as necessary.
• Heat a large skillet on high heat, when hot reduce heat, brush with oil and place flat bread in skillet.
• Prick bread with a fork.
• Turn over and brush with more oil and cook other side.
• Bread cooks very quickly.
• Repeat with remaining piece of dough.

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.

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.

ITALIAN FLATBREAD SANDWICH (PIADINA) WITH SAUSAGE AND BROCCOLI RABE

Steps:

• For the dough: Combine the 1 3/4 cups flour with the baking soda and salt in a large bowl. Whisk to eliminate any lumps. Pour in the milk and 1/4 cup of the olive oil and mix until a dough forms. Grease another large bowl with the remaining 1 tablespoon oil. Add the dough, cover with a kitchen towel or plastic wrap, and set aside for 10 minutes.
• Meanwhile, make the filling: Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Move the sausage to one side of the skillet, add the onions and season them with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Remove from the heat and set aside.
• In another large skillet, heat the remaining 2 tablespoons olive oil over high heat. Add the garlic, broccoli rabe and red pepper flakes. Season with salt and pepper. Cook, stirring occasionally, until the rabe turns bright green, 3 to 4 minutes. Remove from the heat and sprinkle with the lemon juice. Set aside.
• Heat a griddle over medium-high heat. Portion the dough into 6 balls. On a lightly floured surface, roll the balls until about 1/4 inch thick. Place 2 rounds onto the hot griddle. Cook until browned on one side and bubbles begin to form, about 1 minute. Flip and cook the other side for 30 seconds. Transfer the flatbread to a baking sheet. Keep the griddle over the heat.
• Place some of the sausage filling and broccoli rabe on one half of each flatbread. Top each with the grated cheese (or 2 slices of cheese) and fold into a half moon. Place the sandwiches back on the griddle and weigh them down with a foil-covered brick or small cast-iron skillet. Cook until the cheese melts, about 1 minute. Repeat with the remaining dough and sandwiches. Remove from the heat, slice in half and serve.

PIADINA | ITALIAN FLAT BREAD

Steps:

• In a bowl put the wholegrain flour, turmeric,salt and extra virgin olive oil. Stir with a fork. Little by little add the water while keep mixing everything.
• Using your hands knead the dough and make a small ball. After that using a rolling pin stretch the dough until it gets thin.
• Heat a no stick pan up and put the piadina in. Cook each side for few minutes. Once ready fill it as you like!