Piadina is a traditional Italian flat cake that originates from the Emilia-Romagna region in northern Italy. It is made from simple ingredients: flour, water, salt and fat (usually lard or olive oil). The dough is rolled into thin circles, which are then baked on a hot plate called "testo" until golden brown
Piadina can be enjoyed by simply roll it up or fold it in half, and you can stuff it with different fillings, such as prosciutto, cheese, vegetables or even sweet fillings. It is a popular fast food in Italy and is often served as a snack or light lunch. Due to its adaptability and ease of preparation, piadina has spread beyond Italy.
Piadina - a traditional Italian pastry
Ingredients
- 500 g of flour
- 50 g lard or 60 ml extra virgin olive oil
- 1 teaspoon of salt
- 1 teaspoon of baking powder
- 200 ml of lukewarm water
Directions
- Mix the flour, salt and baking powder in a large bowl.
- Add the lard or olive oil and mix with your hands until the fat is completely incorporated into the flour.
- Gradually add lukewarm water and mix until a smooth and elastic dough is formed. The dough should be soft but not sticky.
- Cover the dough with a cloth and let it rest for 30 minutes at room temperature.
- Divide the dough into 6 to 8 equal parts. Shape each piece of dough into a ball.
- On a floured surface, roll each ball of dough into a circle about 3 to 5 mm thick.
- Heat a heavy iron skillet or stone slab over medium-high heat. 8. When the pan is hot, place one piadina on it.
- Cook for about 2 to 3 minutes on each side until golden brown and bubbling. The flatbread should remain soft and pliable.
- Piadines are best served immediately after they are baked.
- You can fill them with many fillings of your choice, such as prosciutto, fresh arugula, hard cheese, fresh tomatoes or even sweet fillings like Nutella.
- Piadina also goes well with various soups and salads or as an accompaniment to various main dishes.
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