Cakes & Bakes: Piadina

Piadina with olives, hummus and rocket | H is for Home

Prior to making these flatbreads, I’d never heard of piadina. That’s strange really, seeing as flatbreads from other countries are so well known – pitta, tortilla, chapati, roti…

Ball of piadina dough | H is for Home

Piadina is from the Emilia-Romagna region of north eastern Italy. It’s an area renowned for its food; the same area that produces Parmigiano Reggiano, Aceto Balsamico Tradizionale and the origin of pastas such as tortellini, lasagne and tagliatelle.

Stack of freshly-made piadina | H is for Home

This basic flatbread is traditionally made of plain white flour, lard or olive oil, salt and water and served as a street food. It’s eaten as an accompaniment to cheeses, cold meats and vegetables or with sweet fillings such as jam or chocolate spread.

These are quick, easy and delicious – devour them while they’re still warm with a selection of dips!

Yields 4
  1. 175g/6oz plain flour
  2. 1tsp salt
  3. 15ml/1tbsp olive oil
  4. 105ml/7tbsp lukewarm waterHome-made piadina ingredients
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  1. Sift the flour and salt together into a large bowl; make a well in the centre
  2. Add the oil and water to the centre of the flour and gradually mix in to form a dough
  3. Knead on a lightly floured surface for 4-5 minutes until smooth and elastic
  4. Place in a lightly oiled bowl, cover with oild cling film and leave to rest for 20 minutes
  5. Heat a griddle over a medium heat
  6. Divide the dough into four equal pieces and roll each into 18cm/7-inch round
  7. Cover until ready to cook
  8. Lightly oil the hot griddle, add one or two piadine and cook for about 2 minutes or until they are starting to brown
  9. Turn the piadine over and cook for a further 1-1½ minutes
  10. Serve warm
  1. If you don't have a griddle, a large heavy frying pan will work just as well
Adapted from Bread
Adapted from Bread
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Piadina recipe | H is for Home

Cakes & Bakes: Flatbread

Detail of home-made flatbread | H is for Home

I’ve made a few different types of flatbread in the past, but this one is by far the quickest and easiest to date – probably the best tasting too!

Milk and ghee in a glass measuring jug | H is for Home

Being a flatbread, there’s no added yeast – so no long proofing times; there’s also no heavy kneading.

Flatbread dough divided into quarters | H is for Home Rolling out flatbread dough into rounds | H is for Home

You can make the dough in advance and then fry off when required. You could even roll out each flatbread, layer between parchment paper, wrap in cling film and freeze for up to 6 months.

Home-made flatbread | H is for Home

It’s so flexible when it comes to serving suggestions, we don’t know where to start. You can have it with a selection of dips or fill with salads, roast vegetables, kebabs etc. They’d be great served alongside Indian, Mediterranean or Middle Eastern cuisine – they’re so versatile

Stuffed home-made flatbread | H is for Home

For today’s first outing I tried it with a delicious smoked humous and Justin plumped for a spicy Moroccan chicken affair. We both really fancy it with babaganoush – so it just might be on the menu again tomorrow!

Home-made piccalilli
  1. 1.4kg/3lbs vegetables (I used 800g cauliflower, 300g courgettes, 160g onions, 125g fine beans, 15g red chillies)
  2. 2l/3½pts water
  3. 200g/7oz salt
  4. 1l/1¾pt distilled white vinegar or malt vinegar for pickling
  5. 140g/5oz Demerara sugar
  6. 1tbsp mustard seeds
  7. 1tbsp mustard powder
  8. 2tsp turmeric
  9. 1tsp ground ginger
  10. 1tsp mixed spice
  11. 1tbsp plain flourHome-made piccalilli ingredients
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  1. Dissolve the salt into the water
  2. Into a large mixing bowl, cut all the vegetables into even sized pieces
  3. Pour the salted water (brine) over the vegetables making sure they're all submerged. Weigh them down with a plate and cover the bowl over with a tea towel. Leave to stand for 24 hours
  4. Drain and put the vegetables into a large pan with the vinegar, sugar and spices. Simmer for 10-20 minutes depending on how soft or crunchy you like your veg
  5. Using a slotted spoon or ladle, decant the vegetables into hot, sterilised jars (I needed 5 mayonnaise-sized jars)
  6. Mix the flour into the spiced vinegar and boil for 1 minute before pouring into the jars of vegetables
  7. Seal the lids tightly on to the jars
  8. Store in a cool, dry cupboard for at least 3 months before using
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Cakes & Bakes: Paratha

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Paratha with curry & rice | H is for Home #recipe #paratha #flatbread

When we order an Indian takeaway we always include a portion of breads to go with our curries. Our favourite is paratha – an unleavened, fried flatbread made with wholemeal flour. The name originates from the words ‘parat’ and ‘atta’ which means layers of cooked dough.

They can sometimes be made stuffed with vegetables, paneer or potatoes (aloo). We prefer them plain – and this time I’ve made half the batch studded with pan fried cumin seeds (geera).

Traditionally they’re cooked on a tawa but a large, cast iron frying pan will do. If you don’t want to eat all the parathas in one go, you can prepare the dough up to stage 10 and freeze the extra. Just place each circle between 2 pieces of parchment paper, stack them one on top of the other, wrap in cling film or zip-lock bag and store flat.


Yield: Serves 8



  • 450g plain flour (I used an equal amount of chapatti flour) + a little extra for dusting
  • 4tsp baking powder
  • 1tsp salt
  • 350ml water (approx)
  • 45g ghee, clarified butter or vegetable oil
  • 1tsp cumin seeds (geera)
  • 55g vegetable oil for brushing


  1. Sift together the flour, baking powder & salt
  2. Add enough of the water to form a smooth, soft dough
  3. Knead well and leave to relax for ½ hour covered with a damp cloth
  4. In a small frying pan over a medium heat, dry fry the cumin seeds for about 3 minutes, shaking continuously to stop burning. Set aside
  5. After the dough has relaxed, re-knead and divide into four balls (loyah)
  6. Flour surface and roll out each dough ball into 20-23cm/8-9inch circle
  7. Sprinkle half the dough with the cumin seeds
  8. Spread with some ghee and sprinkle with a little flour
  9. Cut rolled dough circles from centre to edge. Roll each tightly into a cone. Press the peak of the cone into the centre and flatten. Leave to rest for 30 minutes
  10. Flour the surface again and roll out the dough very thinly with a rolling pin
  11. Cook on a moderately hot, greased tawa/frying pan for 1 minute
  12. Turn over, brush with ghee/oil and cook for another minute
  13. As each one is cooked, stack on top of each other, wrap them in a clean tea towel and move on to the next
  14. Eat immediately