Piadina Romagnola is probably the most basic and well-known Italian flatbread recipe. Hailing from the area of Emilia-Romagna (therefore the identify), this easy-to-make flatbread can be utilized in a wide range of methods: lower it into small triangles for consuming together with your favourite dip, or stuff it such as you would a sandwich!
Piadina Romagnola | Italian Flatbread Recipe
Regional Flatbread Variations
Like so many Italian dishes, piadina is made in a couple of other ways relying on the place you look. Lard is the standard fats of alternative for the dough (and our private suggestion) however it’s not unusual to see olive oil used as an alternative.
Maybe the largest variance is within the thickness. Piadine (plural of “piadina”) might be very skinny (assume like a smooth tortilla) or somewhat bit thicker (nearer to pita bread). We personally desire the flexibility of the latter fashion, a flatbread which is hardy sufficient to scoop up thick dips or for use like sandwich bread.
Ideas for Making the Finest Piadina
Piadina may be very easy to make, however it requires somewhat little bit of instinct. There’s no correct quantity of water so as to add into the dough, as this relies vastly on the flour used, the humidity, and so on. The one method to make dough is so as to add somewhat little bit of water at a time, till you obtain a dough texture that’s smooth, moldable, however not sticky. As a result of it’s a fats dough, it gained’t be springy. If you push a finger in, the indentation ought to stay.
Upon getting dough texture, the remainder is a bit of cake!
How one can Serve & Eat Piadina Romagnola
The sky’s the restrict, right here! You may actually use it any method you’d one other sort of flatbread. Mostly in Italy, piadina is crammed like a sandwich. You may actually put something you want inside. We loved prosciutto cotto (basically ham) and mozzarella, a beloved mixture in Emilia-Romagna.
You too can use piadina for dipping, and even simply as a bread for absorbing the sauce out of your favourite dish. There’s really a phrase for this motion in Italian: “scarpetta.”
Storing & Saving Piadina
As soon as cooked, piadina might be saved in a plastic bag for a couple of days. Don’t hold it in paper, it can dry out fully. We suggest reheating it in a pan or heat oven earlier than consuming, if potential! For longer storage, the cooked flatbread might be frozen.
Watch the Pasta Grammar video the place we make Piadina Romagnola right here:
PIADINA ROMAGNOLA RECIPE
Printer Pleasant Model
Obtain PDF • 33KB
Makes: 4 10-inch flatbreads
Prepare dinner Time: 1 hour and half-hour
For this recipe, you will want:
-
2 cups (250g) all-purpose flour, plus further for dusting
-
1 tsp (5g) salt
-
1/4 tsp (1g) baking soda
-
4 tbsp (50g) lard
-
Water, as wanted
-
Mixing bowl
-
Plastic wrap
-
Rolling pin
-
Bench scraper or knife
-
Kitchen scale (non-obligatory)
-
Massive non-stick skillet or flat griddle
-
Fork
-
Spatula
In a bowl, combine the flour, salt and baking powder collectively. Pour the combination right into a pile on a big work floor. Use your hand to kind a hole within the heart of the pile, like a small volcano. Add the lard into the middle and, by hand, start folding flour into it.
As a dough begins to kind, start step by step pouring a small quantity of water in. Knead the water in fully earlier than including extra. Cease including water as quickly as all the dry flour has been included and the dough is smooth and silky, however not sticky. If it does develop into sticky, mud with somewhat little bit of flour as crucial.
Wrap the dough in plastic and let it relaxation at room temperature for 20-25 minutes. Unwrap the dough and, utilizing a bench scraper or knife, lower it into 4 equal items. If in case you have one helpful, you should utilize a kitchen scale to weigh the items in order that they’re all the identical measurement.
Time to roll out the flatbread! Whereas rolling the dough, preheat a big nonstick skillet as much as a excessive temperature in your stovetop.
Work on one piece of dough at a time and hold the others both wrapped in plastic or underneath a bowl in order that they don’t dry out. With a rolling pin, roll every bit till it varieties a tough circle that’s roughly 10-inches (25cm) in diameter. We encourage you to not make the circle good. Each Italian can acknowledge a superior, handmade piadina from its irregular form. Embrace the imperfection!
If the dough sticks to your work floor or rolling pin, you’ll be able to mud it very evenly with flour however achieve this provided that crucial and attempt to hold the added flour to a minimal.
Cooking a Piadina
Flip the pan warmth right down to medium/excessive after you have the primary piece rolled out and also you’re able to prepare dinner. Gently place the flatbread dough flat into the pan. As quickly as you lay it down, poke some holes within the high with a fork. Prepare dinner till the underside facet begins to brown in spots (about 2 minutes). Flip the piadina with a spatula, poke extra holes within the different facet, and prepare dinner till the brand new backside begins to brown as effectively.
Take away from the warmth. Repeat the method to roll out and prepare dinner the remaining items of dough.
Buon appetito!
Now that you’ve got given piadina a attempt, why not take a shot at an attractive Foccaccia Genovese?
