Piadine, Italian Flat Bread. La Piadina Italian Flatbread, is a yeast free soft dough made on the stove top. The perfect wrap for all of your favourite fillings. Italian Flat Bread I have wanted to make this flatbread forever.
The traditional recipe calls for lard in the dough which you can replace with a good extra-virgin olive oil. It is typically served stuffed with prosciutto and a local cheese called squacquerone but any soft cheese will work. Piadina is an Italian flatbread from the region of Emilia-Romagna. You can cook Piadine, Italian Flat Bread using 5 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Piadine, Italian Flat Bread
- It's 1-1/2 cup of all purpose flour.
- You need 1/2 teaspoon of lemon juice.
- It's 1/2 teaspoon of salt.
- It's 2 tablespoons of extra Virgin olive oil.
- Prepare 1/2 cup of warm water.
The traditional recipe calls for lard in the dough which you can replace with a good extra virgin olive oil. It is typically served stuffed with prosciutto and a local cheese called 'squaqquerone' but any soft cheese will work. Heat a large skillet on a high flame, when hot reduce heat, brush with oil and place flat bread in skillet, prick bread with a fork. Turn over brush with more oil and cook other side.
Piadine, Italian Flat Bread step by step
- Mix the ingredients.
- Forming into a ball knead for 8 minutes.
- Cut into 4 smaller balls..
- Dust an area with flour for rolling out the balls. Roll them thin into about an 7-8 inch disc..
- Heat a flat iron or pan at least 9 inches in diameter..
- Try one disc if it sticks lightly spray with nonstick spray..
- Heat the bread till it bubbles on top then flip them over..
- Cook the second side till it does the same..
- Move to a plate till all are done..
- Serve I hope you enjoy!.
The bread will cook quickly, when done remove and repeat steps with rest of bread. Very good to eat with sauteed greens such as escarole. Piadina (pronounced pea-ah-DEE-nah) is a thin flatbread from the Romagna region of north-central Italy. This bread was originally considered poor man's food because it was the quick bread that would carry a family over between batches of yeast bread (which were made once a week). A n Italian flatbread (from Emilia-Romagna) that doesn't use yeast so is very quick to make.
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