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an Italian flat bread recipe: piadina romagnola





Piadina romagnola: one of those regional specialties all the peninsula goes crazy for.

As always, homemade is like being on a whole other planet.

Plus, there’s no rising time and it takes less than a minute to bake each flat bread.

So, come on, put a piadina party in your Spring bucket list!

An Italian flat bread recipe: piadina romagnola

An Italian flat bread recipe: piadina romagnola

 

There’s a multitude of ways to stuff piadine: ham and cheese, other cold meats (mortadella, salami, etc), mozzarella and tomatoes…

But my favorite is arugula, tomatoes and stracchino cheese, sometimes with prosciutto crudo too.

 

an Italian flat bread recipe: piadina romagnola
 
author:
recipe type: italian bread
cuisine: italian
serves: 4 medium piadine
ingredients
  • 200 gr (7 oz) of 0 flour
  • 3 gr (0.1 oz) of dried yeast
  • 55 gr (1.9 oz) of lard
  • 100 ml (3.4 oz) of cow milk
  • ½ teaspoon of salt
how to
  1. Sift the flour in the bowl of a food processor and add the yeast. Add salt and lard and amalgamate.
  2. Add milk, a tablespoon at the time, mixing until a firm dough comes together.
  3. Divide the dough in 4 and form balls with your hands.
  4. Roll the dough balls out with a floured rolling pin.
  5. Heat a skillet until very hot.
  6. Cook the piadine, less than a minute per side, until you get a spotted surface.
  7. If bubbles form, pinch them with a fork and press them down with a spatula.

 

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