Homemade Piadinas Italian Flatbread Recipes

LA PIADINA ITALIAN FLATBREAD

Steps:

• Add the flour, baking powder and salt to a bowl, stir so everything is evenly mixed through.
• Make a well in the flour and add the water and olive oil. Stir everything together to form a dough.
• Tip the dough onto a lightly floured surface and knead to form a smooth ball (make sure not to over knead the dough it only takes a minute or so).
• Wrap the dough in plastic wrap (cling film) and let it rest at room temperature for 30 minutes.
• Pre-heat a large round skillet or frying pan on the stove. Divide the dough in four and roll each piece into a thin round flatbread shape (don't worry if they aren't perfectly round).
• Heat each flatbread one at a time on the skillet, once it's puffed up and looks golden turn it over and cook on the other side. It should take around 2 minutes each side.
• Fill each flatbread with your desired fillings and fold in half.

PIADINA (ITALIAN FLATBREAD)

Steps:

• Mix flour and salt together in a large bowl. Mix in water a little at a time. Rub in lard until dough comes together in a ball.
• Transfer dough to a lightly floured work surface; knead until smooth and elastic, about 10 minutes. Divide the dough into 6 pieces; roll out each piece to 1/16-inch thickness.
• Heat a dry, heavy skillet or flat griddle over medium-high heat. Cook each piece until golden brown, about 2 minutes per side.

ITALIAN FLATBREAD (PIADINA) WITH FONTINA AND PROSCIUTTO

Steps:

• Combine the flour, baking soda, and 1 teaspoon of salt in the bowl of an upright mixer fitted with a dough hook attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add 10 to 12 tablespoons water until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the piadina from the grill to cool slightly. Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper. Spread each piadina with 1/2 cup of the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese. Arrange 2 prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.

HOMEMADE PIADINAS (ITALIAN FLATBREAD)

Steps:

• 1. In a large mixing bowl mix together the flour, baking powder, and salt. Drop the shortening into the flour mixture and use your hands to work it into the flour until there are no large pieces left.
• 2. Make a well into the center of the mixture and pour in the water. Stir with a spatula or your hands until the dough is roughly formed.
• 3. Turn the dough out onto the counter or a large cutting board and knead for 8-10 minutes until it forms a soft and uniform ball.
• 4. Transfer to a lightly oiled bowl and let it rest for 30 minutes. The dough can also be refrigerated for several days.
• 5. When ready to cook, divide the dough into 6-8 pieces (6 for small ones or 8 for large). Shape each pieces into a ball.
• 6. Use a rolling pin to roll them out thinly. About 9 inches around and 1/8" thick. Prick them with a fork so they don't puff up too much.
• 7. Set a cast iron skillet over medium to high heat (I used a non stick skillet and it worked just fine too). When the pan is really hot start cooking the piadinas. Cook them one at a time for one to two minutes per side or until toasted brown spots start forming.
• 8. Transfer to a clean dish towel and cover them to keep warm. They are best eaten right away but they will keep well in a plastic bag on the counter for a couple days.
• 9. Fill with your desired filling or eat with hummus!

PIADINA ROMAGNOLA (ITALIAN FLAT BREAD)

Steps:

• Stir the milk, margarine, and yogurt together in a bowl.
• Mix the flour, salt, baking powder, and egg white in a large bowl. Pour the milk mixture into the flour mixture and work the mixture together with your hands until the dough separates from the sides of the bowl, adding flour or water as needed to get the right consistency, which will be neither sticky nor dry. Cover with a damp cloth and let stand at room temperature for 30 minutes.
• Turn the dough out onto a lightly floured surface; divide into 12 pieces and roll into balls. Roll and stretch each ball to about 1/8-inch thick and 8 inches in diameter.
• Lightly oil a cast iron skillet and place over medium-low heat. Cook the dough in the hot skillet until it begins to set, 1 to 2 minutes per side. Pierce the dough with a fork 3 to 4 times while it cooks. Wrap the finished pieces in a towel until ready to serve.

PIADINA (ITALIAN FLATBREAD)

Steps:

• Combine the ingredients in a bowl and mix thoroughly. The baking soda is optional; remember to use half the salt if used.
• Knead the dough on your work surface for a few minutes. Add water and flour as needed for a hand-kneadable hydration.
• Cover the dough and let it rest anywhere from 30 minutes to several days in the refrigerator depending on the degree of fermentation desired.
• Divide the dough in six pieces and form each piece into a ball. Cover and let rest about 15 minutes.
• Begin heating a cast iron pan (10-12 inches diameter) on the stove on medium heat.
• Using a rolling pin, roll out a dough ball into a circle 9-10 inches in diameter and 1/8-to-1/4 inch thick. If you want a uniform circle, you can use a bowl as a dough cutter.
• Set the round of dough on the hot pan and dock it with a fork to prevent bubbles from forming. Cook each side for 1-2 minutes until it has medium brown spots.
• I like to roll out each ball while the previous one is cooking, but you can pre-roll the six piadina if you prefer. You'll want to wait to heat up the pan until you're almost finished rolling if you prep all six piadina.
• Lay a tea towel on a plate and stack the warm piadinas on it. Wrap the towel around the flatbreads to keep them warm and soft.
• Serve wrapped around a variety of fillings: proscuitto, cheese, and arugula; a scrambled egg sandwich, or as a dessert with nutella and fruit. The piadinas and fillings can be re-grilled on the stovetop if desired.