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/
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Piadina recipe | H is for Home