Piadina Flatbread
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 6 pieces
A traditional Italian that is super easy to make at home. Eat them hot off the pan with the fresh fillings of choice - ham, soft cheeses, salads, hummus, last night's leftovers - you choose. A great lunchtime treat.
Traditionally made with lard, I'm opting for olive oil here.
Ideally, the dough needs an hour's rest on top of the prep time.
Ingredients
- 500g plain flour
- 80g olive oil
- 1½ tsp bicarbonate of soda
- 15g salt
- 180g water
Method
Add the salt, bicarb, water and the olive oil to a large mixing bowl and bring everything into a consistent dough. Wrap in a cloth and leave to rest for an hour.
Cut into six pieces and then, one by one, roll them into thin (1-2mm) plate-sized discs (about 22cm in width). Use a fork to prick the discs all over.
Warm a non-stick pan until it is hot. Cook the discs one by one, giving them about two minutes a side and turning them continually, so they cook evenly. You want them to acquire leopard-like spots. Serve while still hot, folded around prosciutto and/or cheese, or whatever fillings you choose.
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