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!

Piadina
Yields 4
Ingredients
  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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Instructions
  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
Notes
  1. If you don't have a griddle, a large heavy frying pan will work just as well
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Adapted from Bread
Adapted from Bread
H is for Home Harbinger http://hisforhomeblog.com/
Click here or on the image below to pin the recipe for later!

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
Ingredients
  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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Instructions
  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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H is for Home Harbinger http://hisforhomeblog.com/