For an extra touch of flavor, try adding a pinch of dried herbs like rosemary or thyme to the flour mixture. If you don't have a cast iron skillet, a regular non-stick pan will also work well. The dough can be made ahead of time and stored in the refrigerator for up to 2 days. Be sure to wrap it tightly in plastic wrap to prevent it from drying out. Experiment with different fillings! Piadina is delicious with grilled vegetables, pesto, and various cheeses.
Piadina Romagnola (Italian Flat Bread)
-
PREP TIME30 mins
-
COOK TIME30 mins
-
TOTAL TIME1 hrs 30 mins
-
SERVING12 People
-
VIEWS121
Embark on a culinary journey to the heart of Romagna with this simple yet authentic flatbread. Perfect as a blank canvas for your favorite fillings – think creamy squacquerone cheese and peppery arugula, or a selection of savory cold cuts, all best enjoyed with a glass of Sangiovese Superiore di Romagna from Forlì. A taste of Italy, effortlessly brought to your table.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate29 g
-
Cholesterol3 mg
-
Fiber1 g
-
Protein5 g
-
Saturated Fat2 g
-
Sodium808 mg
-
Sugar1 g
-
Fat9 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View In a bowl, gently stir together the milk, softened margarine, and Greek yogurt until well combined. (5 minutes)
02 Step
Recipe View In a separate, large bowl, whisk together the flour, salt, baking powder, and egg white. Create a well in the center and gradually pour in the milk mixture. (2 minutes)
03 Step
Recipe View Using your hands, work the wet and dry ingredients together until a cohesive dough forms, pulling away cleanly from the sides of the bowl. Adjust consistency with small amounts of flour or water, aiming for a dough that is neither sticky nor dry. (5-7 minutes)
04 Step
Recipe View Cover the bowl with a damp cloth and let the dough rest at room temperature for 30 minutes to allow the gluten to relax.
05 Step
Recipe View Turn the dough out onto a lightly floured surface. Divide it into 12 equal pieces, and gently roll each piece into a smooth ball. (5 minutes)
06 Step
Recipe View Using a rolling pin, roll and stretch each ball of dough into a thin circle, approximately 1/8-inch thick and 8 inches in diameter. (15 minutes)
07 Step
Recipe View Lightly oil a cast iron skillet and place it over medium-low heat. Once heated, cook each piadina in the hot skillet until it begins to set and develops light golden-brown spots, about 1 to 2 minutes per side. While cooking, pierce the dough with a fork 3 to 4 times to prevent excessive puffing. (25 minutes)
08 Step
Recipe View As each piadina is cooked, wrap it in a clean kitchen towel to keep it warm and pliable until ready to serve.
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Anahi Zboncak
Nov 12, 2024The resting time is crucial! Don't skip it. It makes the dough so much easier to roll out.
Lisette Pfeffer
Oct 28, 2024This recipe is so easy to follow! My family loved it, especially with prosciutto and mozzarella.
Alexandria White
Aug 26, 2024I found that a slightly higher heat (medium) worked better for my stove, but the results were fantastic!
Florine Nienow
Aug 7, 2024I added a little olive oil to the dough and it gave it a wonderful flavor. Will definitely make this again!
Erna Sauer
Mar 12, 2024I've tried other piadina recipes before, but this one is the best. The texture is perfect!