Piadina Romagnola | Genuine Italian Flatbread Recipe

Piadina Romagnola is essentially the most basic and well-known Italian flatbread recipe. Hailing from the area of Emilia-Romagna (therefore the title), this easy-to-make flatbread can be utilized in a wide range of methods: reduce it into small triangles for consuming along with your favourite dip, or stuff it such as you would a sandwich!

Piadina Romagnola | Italian Flatbread Recipe

Regional Flatbread Variations

Like so many Italian dishes, piadina is made in a couple of other ways relying on the place you look. Lard is the standard fats of selection for the dough (and our private advice) however it’s not unusual to see olive oil used as an alternative.

Maybe the most important variance is within the thickness. Piadine (plural of “piadina”) could be very skinny (assume like a tender tortilla) or just a little bit thicker (nearer to pita bread). We personally favor the flexibility of the latter type, a flatbread which is hardy sufficient to scoop up thick dips or for use like sandwich bread.

Ideas for Making the Finest Piadina

Piadina could be very easy to make, however it requires just a little little bit of instinct. There’s no right amount of water so as to add into the dough, as this relies significantly on the flour used, the humidity, and so on. The one strategy to make a very good dough is so as to add just a little little bit of water at a time, till you obtain a dough texture that’s tender, moldable, however not sticky. As a result of it’s a fats dough, it gained’t be springy. While you push a finger in, the indentation ought to stay.

Upon getting a very good dough texture, the remainder is a chunk of cake!

Easy methods to Serve & Eat Piadina Romagnola

The sky’s the restrict, right here! You’ll be able to actually use it any manner you’d one other sort of flatbread. Mostly in Italy, piadina is crammed like a sandwich. You’ll be able to actually put something you want inside. We loved prosciutto cotto (basically ham) and mozzarella, a beloved mixture in Emilia-Romagna.

You can even use piadina for dipping, and even simply as a bread for absorbing the sauce out of your favourite dish. There’s really a phrase for this motion in Italian: “scarpetta.”

Storing & Saving Piadina

As soon as cooked, piadina could be saved in a plastic bag for a couple of days. Don’t maintain it in paper, it’s going to dry out fully. We suggest reheating it in a pan or heat oven earlier than consuming, if potential! For longer storage, the cooked flatbread could be frozen.

Watch the Pasta Grammar video the place we make Piadina Romagnola right here:

PIADINA ROMAGNOLA RECIPE

• 2 cups (250g) all-purpose flour, plus extra for dusting

• 1 tsp (5g) salt

• 1/4 tsp (1g) baking soda

• 4 tbsp (50g) lard

• Water, as needed

• Mixing bowl

• Plastic wrap

• Rolling pin

• Bench scraper or knife

• Kitchen scale (non-obligatory)

• Giant non-stick skillet or flat griddle

• Fork

• Spatula

In a bowl, combine the flour, salt and baking powder collectively. Pour the combination right into a pile on a big work floor. Use your hand to type a hole within the heart of the pile, like a small volcano. Add the lard into the middle and, by hand, start folding flour into it.

As a dough begins to type, start regularly pouring a small quantity of water in. Knead the water in fully earlier than including extra. Cease including water as quickly as the entire dry flour has been included and the dough is tender and silky, however not sticky. If it does develop into sticky, mud with just a little little bit of flour as needed.

Wrap the dough in plastic and let it relaxation at room temperature for 20-25 minutes. Unwrap the dough and, utilizing a bench scraper or knife, reduce it into 4 equal items. In case you have one helpful, you need to use a kitchen scale to weigh the items in order that they’re all the identical measurement.

Time to roll out the flatbread! Whereas rolling the dough, preheat a big nonstick skillet as much as a excessive temperature in your stovetop.

Work on one piece of dough at a time and maintain the others both wrapped in plastic or beneath a bowl in order that they don’t dry out. With a rolling pin, roll each bit till it kinds a tough circle that’s roughly 10-inches (25cm) in diameter. We encourage you to not make the circle good. Each Italian can acknowledge a superior, handmade piadina from its irregular form. Embrace the imperfection!

If the dough sticks to your work floor or rolling pin, you may mud it very evenly with flour however accomplish that provided that needed and attempt to maintain the added flour to a minimal.

Cooking a Piadina

Flip the pan warmth all the way down to medium/excessive after getting the primary piece rolled out and also you’re able to prepare dinner. Gently place the flatbread dough flat into the pan. As quickly as you lay it down, poke some holes within the high with a fork. Cook dinner till the underside facet begins to brown in spots (about 2 minutes). Flip the piadina with a spatula, poke extra holes within the different facet, and prepare dinner till the brand new backside begins to brown as nicely.

Take away from the warmth. Repeat the method to roll out and prepare dinner the remaining items of dough.

Buon appetito!

Now that you’ve got given piadina a strive, why not take a shot at a fantastic Foccaccia Genovese?