Piadina Recipe Authentic Italian Flatbread Food

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PIADINA (ITALIAN FLATBREAD)



Piadina (Italian Flatbread) image

Piadina is an Italian flatbread from Emilia-Romagna region. The traditional recipe calls for lard in the dough which you can replace with a good extra-virgin olive oil. It is typically served stuffed with prosciutto and a local cheese called squacquerone but any soft cheese will work. Enjoy!

Provided by rosa

Categories     Bread     Quick Bread Recipes

Time 24m

Yield 4

Number Of Ingredients 4

2 cups all-purpose flour
1 pinch salt
½ cup water
7 tablespoons lard

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.

Nutrition Facts : Calories 429.5 calories, Carbohydrate 47.7 g, Cholesterol 21.3 mg, Fat 23 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 8.9 g, Sodium 40.9 mg, Sugar 0.2 g

PIADINA (ITALIAN FLATBREAD)



Piadina (Italian Flatbread) image

Piadina or piada is an ancient Italian flatbread made with just a few ingredients: flour, water or milk, olive oil or lard, salt, and sometimes baking soda. This recipe adds sourdough starter to the mix to add the flavors of fermented flour and water, and the option to ferment the entire dough. Piadinas are so delicious and versatile; you can try this recipe with different flour varieties and serve the piadinas with savory or sweet fillings.

Provided by Melissa Johnson

Categories     Recipes

Time 1h4m

Yield 6

Number Of Ingredients 14

See the recipe Notes for sourdough starter information
Ingredients
400g all purpose flour or whole grain emmer flour (3 cups)
200g sourdough starter (2/3 cup)
130-160g milk or water (heaping 1/2 cup to 2/3 cup)
80g olive oil or 100g lard (1/3 cup oil, 1/2 cup lard)
8-9g salt (1 1/2 tsp), drop this by half if you use baking soda
optional 1 tsp baking soda (4g)
Bakers Percentages
100% flour
46-52% water or milk
16% oil or 20% lard
2% salt (1% if you use baking soda)
optional 0.8% baking soda

Steps:

  • Combine the ingredients in a bowl and mix thoroughly. The baking soda is optional; remember to use half the salt if used.
  • Knead the dough on your work surface for a few minutes. Add water and flour as needed for a hand-kneadable hydration.
  • Cover the dough and let it rest anywhere from 30 minutes to several days in the refrigerator depending on the degree of fermentation desired.
  • Divide the dough in six pieces and form each piece into a ball. Cover and let rest about 15 minutes.
  • Begin heating a cast iron pan (10-12 inches diameter) on the stove on medium heat.
  • Using a rolling pin, roll out a dough ball into a circle 9-10 inches in diameter and 1/8-to-1/4 inch thick. If you want a uniform circle, you can use a bowl as a dough cutter.
  • Set the round of dough on the hot pan and dock it with a fork to prevent bubbles from forming. Cook each side for 1-2 minutes until it has medium brown spots.
  • I like to roll out each ball while the previous one is cooking, but you can pre-roll the six piadina if you prefer. You'll want to wait to heat up the pan until you're almost finished rolling if you prep all six piadina.
  • Lay a tea towel on a plate and stack the warm piadinas on it. Wrap the towel around the flatbreads to keep them warm and soft.
  • Serve wrapped around a variety of fillings: proscuitto, cheese, and arugula; a scrambled egg sandwich, or as a dessert with nutella and fruit. The piadinas and fillings can be re-grilled on the stovetop if desired.

PIADINA ROMAGNOLA (ITALIAN FLAT BREAD)



Piadina Romagnola (Italian Flat Bread) image

A flat bread from the Italian region Romagna. Great with arugula and soft cheese (Squacquerone is the one typically used) or cold cuts and a glass of Sangiovese Superiore di Romagna from Forli'. The dough can sit at 40 degrees F (4 degrees C) up to 2 days.

Provided by Max_a_romagnolo_In_America

Categories     Bread     Quick Bread Recipes

Time 1h30m

Yield 12

Number Of Ingredients 7

¾ cup milk
½ cup margarine, at room temperature
½ cup Greek yogurt
3 ½ cups all-purpose flour
1 tablespoon salt
1 tablespoon baking powder
1 egg white

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.

Nutrition Facts : Calories 219.9 calories, Carbohydrate 29.3 g, Cholesterol 3.1 mg, Fat 9 g, Fiber 1 g, Protein 5.2 g, SaturatedFat 2 g, Sodium 807.9 mg, Sugar 1.2 g

PIADINE ROMAGNOLE (ITALIAN FLATBREAD)



Piadine Romagnole (Italian Flatbread) image

This is a traditional recipe from my fathers family. There a many versions of them. For this reason I will give alternatives for the ingredients. Traditional it is eaten with Parma ham and rucola. You can fill it with cheese or whatever you like. These should be more cripy than mexican tortilla and should be eaten just after cooking. Don't store them tight, they would turn too soft. Fold the warm piadina and fill it with your favorite ingredients.

Provided by Artandkitchen

Categories     Breads

Time 1h20m

Yield 8 piadina

Number Of Ingredients 6

500 g flour (4 cups)
75 ml olive oil (1/3 cup, original recipe with rendered lard but I use olive oil only)
1 teaspoon baking soda
1/2 teaspoon salt
100 ml milk (1/2 cup and 1 tablespoon)
100 ml water (1/2 cup and 1 tablespoon)

Steps:

  • Work all together with food processor. Adjust humidity adding flour or water until dough is not sticky and can be rolled out easily.
  • Lest rest at least 60 minutes.
  • Cut into 8 slices and shape them into balls.
  • Roll out each ball until about 10 inches size. You will not need flour on the table.
  • Put the rolled out piadine on a tray using parchment foil to separate them .
  • Now heat up your skillet or an old non sticking fry pan to medium high.
  • Bake dry on the first side, check the underside, and when it looks done, flip it and bake the other side. The piadina should be pale, but with dark brown spots. Be careful not to burn it. During baking pinch them and roll them with the fork. In about 3-4 minutes they should be ready.
  • In the meanwhile roll out the second piadina.
  • Note: If you use milk it will be softer inside but you can replace it with water this depends on your choice.
  • Note: I work with to pans at the same time. When 4 pieces are ready we eat them. Then I prepare the next ones. I know, this is not chef friendly, but fresh done are much better.

PIADINA - ITALIAN FLAT BREAD FOR EVERYTHING!



Piadina - Italian Flat Bread for Everything! image

Recipe Origin: Republic of San Marino, Italy. This makes tremendously great pizza crust for pizza rustica or any of your favorite toppings. You can also use this bread like a focaccia. This bread is very versatile for sandwiches, Indian style tacos, salad toppings or just about anything else you can think of. Simply grill them up and top with your imagination.

Provided by Brandess

Categories     Quick Breads

Time 20m

Yield 5 serving(s)

Number Of Ingredients 8

3 cups flour
3 tablespoons extra virgin olive oil
1 teaspoon salt (1 1/2 tsp if using Kosher salt)
2 teaspoons baking powder
1 pinch baking soda
1 tablespoon rosemary, chopped fresh
1 teaspoon garlic, finely chopped fresh
1 cup ice water

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.

Nutrition Facts : Calories 346.8, Fat 8.9, SaturatedFat 1.2, Sodium 626.4, Carbohydrate 57.9, Fiber 2.1, Sugar 0.2, Protein 7.8

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