Piadina - Italian Flatbreads

by Ursula Ferrigno, featured in Cucina Dell'Emilia-Romagna

Published by Ryland Peters & Small

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Introduction

These flatbreads are popular across the entire Emilia-Romagna region, which is not surprising as they are so delicious. In fact, they are now enjoyed the length and breadth of Italy. Even if you are a novice breadmaker, do try these flatbreads as they are relatively simple and quick to bake. I love to eat these piadina folded in half and filled with prosciutto, stracchino cheese, sliced tomatoes and rocket or basil leaves, but they are equally good with just slices of mortadella.

I like to use Mulino Marano 00 flour or Canadian bread flour for best results.

As featured in

Cucina Dell'Emilia-Romagna

Image of Ursula Ferrigno's Piadina — Photo by Rita Platts

Ingredients

Makes: 8

2 teaspoons dried yeast
500 grams strong white bread flour (plus extra for dusting)
2 teaspoons salt
1 tablespoon olive oil
250 millilitres sparkling water

Method

Piadina - Italian Flatbreads is a guest recipe by Ursula Ferrigno so we are not able to answer questions regarding this recipe

Sprinkle the yeast into 75 ml water in a bowl. Leave for 5 minutes, then stir to dissolve.
Mix the flour and salt together in a large bowl. Make a well in the centre of the flour and pour in the yeasted water, the oil and 150 ml of the sparkling water. Mix in the flour and stir in as much of the remaining sparkling water as needed to form a firm, tender dough. The dough should have the texture of Blu Tack; not too wet and not too dry.
Turn out the dough onto a lightly floured surface and knead for about 10 minutes until smooth, shiny and elastic.
Put the dough in a clean bowl, then cover with a damp tea towel. Leave to rise in a warm place, preferably above 20°C/68°F, for about 1 hour until doubled in size.
On a lightly floured surface, knock back the dough by gently pressing your fist into the centre until it deflates. Rest the dough again for 10 minutes.
Divide the dough equally into 8 pieces. On a lightly floured surface, roll out each piece into a 1-cm/½-inch thick round, around 15 cm/6 inches wide. If the dough resists rolling out, leave it to relax for 2 minutes and then continue.
Set a large heavy-based frying pan over a medium-low heat until very hot (about 8 minutes). Place one of the dough rounds in the hot pan and prick it all over with a fork to prevent air bubbles. Flipping the flatbread frequently to ensure even cooking and avoid scorching, cook until golden brown on both sides — about 5 minutes. Repeat with the remaining dough rounds. Stack the cooked flatbreads on top of each other and cover with a clean towel to keep soft and warm.