How To Make Piadina
I’m kind of obsessed with this Italian flat bread. Especially when it’s stuffed with Prosciutto. It’s usually made with lard (I can’t believe I’m about to say this) BUT we’re watching our waistlines at the moment and we’re making ours with olive oil instead. Feel free to lard up if you wish. I would but, well you know. Sigh. If I make it to the end of this Tony Horton induced purgatory I’ll be larding up next batch.
I’ve seen these rolled extremely thin and slightly thicker as I prefer them. Makes for a meatier sandwich and I do love my bread. Yes I realize that while watching your waistline one should probably avoid bread but I can’t. I’m weak. I know. So I eat half the sandwich and I’m okay with that.
Piadina bread is usually stuffed with salty and savory ingredients. I like prosciutto, cheese and some type of greens (oh that’s healthy maybe I can eat both halves). Sadly I couldn’t get my hands on any stracchino cheese. That’s a fresh soft cheese that is perfectly creamy and spreadable. I substituted those little wedges of cheese that are only 35 calories each. Not my first choice but it worked. This time.
Go ahead and get creative. Grilled sausage and onions perhaps.
- 4 cups all-purpose flour
- 2 teaspoons salt
- 3 teaspoons baking soda
- 1/4 cup extra virgin olive oil
- 1 cup water
- Add: flour, salt, and baking soda to stand mixer. Use a fork to mix together. Add oil and water. Using paddle attachment mix until a dough ball is formed. Switch to dough hook and knead until smooth. Approximately 5-6 minutes.
- Wrap dough in plastic wrap and let rest at room temperature for minimum of 30 minutes.
- Lightly flour work surface and roll out dough until to desired thickness. Using an 8" bowl as your guide cut out circles.
- Pierce circles with a fork and cook in a non-stick skillet over medium heat for 1-2 minutes each side.