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 quite a lot of methods: lower it into small triangles for consuming together 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 alternative ways relying on the place you look. Lard is the standard fats of alternative for the dough (and our private advice) but it surely’s not unusual to see olive oil used in its place.

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

Ideas for Making the Greatest Piadina

Piadina could be very easy to make, but it surely requires just a little little bit of instinct. There’s no correct quantity of water so as to add into the dough, as this relies enormously on the flour used, the humidity, and many others. The one solution to make a great dough is so as to add just a little little bit of water at a time, till you obtain a dough texture that’s gentle, moldable, however not sticky. As a result of it’s a fats dough, it received’t be springy. If you push a finger in, the indentation ought to stay.

After getting a great dough texture, the remainder is a bit of cake!

The right way to Serve & Eat Piadina Romagnola

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

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

Storing & Saving Piadina

As soon as cooked, piadina will be saved in a plastic bag for a couple of days. Don’t preserve it in paper, it can dry out fully. We advocate reheating it in a pan or heat oven earlier than consuming, if potential! For longer storage, the cooked flatbread will 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-compulsory)

• Massive 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 all the dry flour has been integrated and the dough is gentle and silky, however not sticky. If it does turn into sticky, mud with just a little little bit of flour as essential.

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, lower it into 4 equal items. When you’ve got one helpful, you should use a kitchen scale to weigh the items in order that they’re all the identical dimension.

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 preserve the others both wrapped in plastic or underneath a bowl in order that they don’t dry out. With a rolling pin, roll every 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’ll be able to mud it very calmly with flour however achieve this provided that essential and attempt to preserve the added flour to a minimal.

Cooking a Piadina

Flip the pan warmth right down to medium/excessive after you have the primary piece rolled out and also you’re able to cook dinner. Gently place the flatbread dough flat into the pan. As quickly as you lay it down, poke some holes within the prime with a fork. Prepare dinner till the underside aspect begins to brown in spots (about 2 minutes). Flip the piadina with a spatula, poke extra holes within the different aspect, and cook dinner till the brand new backside begins to brown as properly.

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

Buon appetito!

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