Piadina Romagnola
Flatbread from the Adriatic
Piadina romagnola: a soft, quick griddle flatbread from Emilia-Romagna, folded around soft cheese, prosciutto and arugula.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 6 piadine
Ingredients
- 500 g 00 flour
- 250 ml warm water
- 80 g lard or olive oil
- 10 g salt
- 5 g baking soda
Instructions
- 01
Work the fat in. Rub the lard or oil into the flour until sandy, then add water, salt and soda.
- 02
Rest. Knead briefly, wrap and rest 30 minutes so it rolls without fighting.
- 03
Roll thin. Divide into 6 balls and roll each to about 9 inches and 2 mm thick.
- 04
Griddle hot. Cook on a dry hot pan 90 seconds a side, pricking bubbles as they rise.
Larry’s rule: Serve piadina within minutes. Once it cools it turns stiff and you've made a cracker.