piadina recipe

If you are searching for a Piadina recipe made with olive oil, this is it! This no yeast Italian flatbread includes baking powder as a leavening agent. 

Piadina

all-purpose flour (284 grams)

baking powder

salt

olive oil (extra virgin)

water (approx 105°F)

milk

flour

olive oil

In a large mixing bowl (of a stand mixer) whisk together the flour with the baking powder and the salt.

Add the olive oil, lukewarm water and milk.

With the dough hook attachment, knead for approximately 10 minutes (the dough should pull away from the sides of the bowl).

Remove the ball of dough from bowl, place on wooden board and knead 4-5 times. Shape into a ball. The dough should be soft and smooth. Alternatively, knead by hand.

Wrap the ball of dough with plastic wrap. There is no need to brush it with oil.

Allow the dough to rest for about 30 minutes at room temperature. Another option is to refrigerate the dough overnight. 

Divide and shape the dough into 4 balls (approximately 120 grams each).

Dust wooden board lightly with flour.

With a rolling pin, roll out each ball of dough into an 8 inch round disc -about 1/8 inch thick (or desired thickness).

Continue to roll out the other balls of dough (discs can be stacked, separated with a piece of parchment paper).

Heat a large cast-iron, griddle or non-stick pan over medium-high heat. 

Lightly brush the pan with olive oil. Add the rolled out piadina and prick with a fork to avoid air bubbles.

Cook until light charring occurs, about 1- 2 minutes.

Turn over and continue to cook for an additional 1-2 minutes.

Wrap in a clean tea towel to keep warm. Repeat with the rest of the dough. 

Serve immediately (while still warm) with your favorite fillings.

This simple Italian recipe is the answer to any dinner doubts. This is an edited extract from A Year of Simple Family Food by Julia Busuttil Nishimura, Published by Plum, $39.99.

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The most viewed piadina recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine