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Piada de la Nonna
A rustic and hearty flatbread, 'Piada de la Nonna' (Grandmother's Piada) is a staple in San Marino, often served as a side or a base for various fillings. This version emphasizes traditional preparation methods and simple, wholesome ingredients.
🧂 Ingredienser
- 500 g All-purpose flour
- 100 g Lard(room temperature, cut into small pieces)
- 200 ml Water(lukewarm)
- 1 tsp Salt
👨🍳 Fremgangsmåde
- 1
In a large bowl, combine the flour and salt. Add the softened lard and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
💡 Professionelle Tips: Ensure the lard is at room temperature for easier incorporation. - 2
Gradually add the lukewarm water, mixing until a cohesive dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
💡 Professionelle Tips: Avoid over-kneading, which can make the piada tough. - 3
Divide the dough into 6 equal portions. Roll each portion into a ball, cover with a damp cloth, and let rest for 15 minutes.
- 4
On a lightly floured surface, roll out each dough ball thinly into a round shape, about 20-25 cm in diameter.
💡 Professionelle Tips: Aim for a thickness of about 2-3 mm. - 5
Heat a dry, non-stick skillet or a cast-iron pan over medium-high heat. Cook each piada for 2-3 minutes per side, or until golden brown spots appear and the piada puffs up slightly.
💡 Professionelle Tips: Do not overcrowd the pan. Cook in batches if necessary. - 6
Serve warm, either plain, with a drizzle of olive oil, or as a vessel for your favorite fillings.
💡 Professionelle Tips
- ✓For a richer flavor, a small amount of milk can be used instead of some of the water.
- ✓If you don't have lard, unsalted butter can be used as a substitute, though the texture will be slightly different.
- ✓Piadas are best enjoyed fresh, but leftovers can be stored in an airtight container for a day or two and reheated.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- Add a pinch of dried herbs like rosemary or oregano to the dough for added flavor.
- Stuff the piada with cheese, cured meats, or vegetables before cooking for a complete meal.