Piadina Romagnola is essentially the most traditional and well-known Italian flatbread recipe. Hailing from the area of Emilia-Romagna (therefore the identify), this easy-to-make flatbread can be utilized in quite a lot of methods: minimize 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 just a few other ways relying on the place you look. Lard is the normal fats of alternative for the dough (and our private suggestion) however it’s not unusual to see olive oil used as an alternative.
Maybe the largest variance is within the thickness. Piadine (plural of “piadina”) may be very skinny (suppose like a mushy tortilla) or a bit of bit thicker (nearer to pita bread). We personally choose 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 Finest Piadina
Piadina could be very easy to make, however it requires a bit of little bit of instinct. There’s no right amount of water so as to add into the dough, as this relies vastly on the flour used, the humidity, and many others. The one strategy to make a superb dough is so as to add a bit of little bit of water at a time, till you obtain a dough texture that’s mushy, moldable, however not sticky. As a result of it’s a fats dough, it gained’t be springy. If you push a finger in, the indentation ought to stay.
After you have a superb dough texture, the remaining is a bit of cake!
The best way to Serve & Eat Piadina Romagnola
The sky’s the restrict, right here! You may actually use it any manner you’d one other kind of flatbread. Mostly in Italy, piadina is crammed like a sandwich. You may actually put something you want inside. We loved prosciutto cotto (primarily ham) and mozzarella, a beloved mixture in Emilia-Romagna.
You may as well 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 may be saved in a plastic bag for just a few days. Don’t maintain it in paper, it’s going to dry out fully. We advocate reheating it in a pan or heat oven earlier than consuming, if potential! For longer storage, the cooked flatbread may be frozen.
Watch the Pasta Grammar video the place we make Piadina Romagnola right here:
PIADINA ROMAGNOLA RECIPE
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Makes: 4 10-inch flatbreads
Prepare dinner Time: 1 hour and half-hour
For this recipe, you will have:
2 cups (250g) all-purpose flour, plus further for dusting
1 tsp (5g) salt
1/4 tsp (1g) baking soda
4 tbsp (50g) lard
Water, as wanted
Bench scraper or knife
Kitchen scale (elective)
Massive non-stick skillet or flat griddle
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 middle 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 steadily 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 included and the dough is mushy and silky, however not sticky. If it does change into sticky, mud with a bit of 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, minimize it into 4 equal items. If in case you have one helpful, you should use a kitchen scale to weigh the items so 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 maintain the others both wrapped in plastic or underneath a bowl in order that they don’t dry out. With a rolling pin, roll each bit till it types 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 flippantly with flour however accomplish that provided that essential 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 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 high with a fork. Prepare 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 cook dinner till the brand new backside begins to brown as nicely.
Take away from the warmth. Repeat the method to roll out and cook dinner the remaining items of dough.
Now that you’ve got given piadina a attempt, why not take a shot at a fantastic Foccaccia Genovese?