Transport yourself to the sunny beaches of Northern Italy with this simple Piadina recipe. Traditionally sold fresh to order from kiosks, Piadina is a thin and crispy flatbread that can be stuffed with a variety of fillings, both savoury and sweet. The dough is enriched with either lard or olive oil, so can easily be adapted for a lighter, vegan option!
500g (17.6oz) 00 flour
170g (6oz) room temperature water
1 ½ tsp bicarbonate of soda
15g (1tbsp) fine salt
125g (4.40z) lard or olive oil
In a large bowl, mix the dry ingredients together. Add the lard/olive oil and rub the mix between your fingers to create a breadcrumb texture.
Add ⅓ of the water and mix with a wooden spoon. Continue until all the water is combined, then turn the mix onto a lightly floured work surface and knead gently until a ball is formed.
Cover the dough with plastic wrap and place in the refrigerator to rest for 30 minutes. Once rested, remove the dough, unwrap and roll into a thick sausage shape with your palms. Divide the dough and shape into 6 balls. Place each ball on a lightly floured surface, cover, and let rest for a further 30 minutes.
Brush your Skillet Pan with olive oil, then place it inside the oven and allow the pan to reach the same temperature.
Once your dough balls have rested, take your rolling pin and flatten each ball to form a 2-3mm thick circle.
Using gloves, pull the skillet from the oven and carefully lay the Piadina on top. Put the skillet back in the oven and cook for around 1 minute, turning halfway through. Flip and cook for a further 10-20 seconds.
Once the Piadina is lightly browned and spotted on each side, remove and put aside while you cook the rest.
Stuff the Piadina with your favourite fillings and serve right away, or save for later to enjoy cold.
Show us your Piadina creations at @oonihq & #oonified!