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Piadina Romagnola
A thin, unleavened Italian flatbread traditionally made with flour, lard or olive oil, salt, and water. It's a versatile staple in San Marino, often served as a quick meal or snack, filled with a variety of savory or sweet ingredients.
🧂 Ingredienser
- 500 g All-purpose flour(plus more for dusting)
- 75 g Lard or extra virgin olive oil(or a mix of both)
- 1 tbsp Salt
- 5 g Baking powder(optional, for a slightly softer piadina)
- 250 ml Water(lukewarm, or as needed)
👨🍳 Fremgangsmåde
- 1
In a large bowl, combine the flour, salt, and baking powder (if using).
💡 Professionelle Tips: Using baking powder makes the piadina slightly softer and easier to fold. - 2
Add the lard or olive oil to the flour mixture and rub it in with your fingertips until it resembles coarse breadcrumbs.
💡 Professionelle Tips: Ensure the fat is evenly distributed for a consistent texture. - 3
Gradually add the lukewarm water, mixing until a soft, pliable dough forms. It should not be sticky.
- 4
Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
💡 Professionelle Tips: Kneading develops the gluten, which is important for the texture. - 5
Cover the dough with plastic wrap or a damp cloth and let it rest at room temperature for at least 30 minutes.
💡 Professionelle Tips: Resting allows the gluten to relax, making the dough easier to roll out. - 6
Divide the dough into 6 equal portions and roll each into a ball.
- 7
On a lightly floured surface, roll out each ball into a thin circle, about 1/4 inch thick and 8-10 inches in diameter.
💡 Professionelle Tips: Roll evenly to ensure consistent cooking. - 8
Heat a lightly greased non-stick skillet or griddle over medium-high heat.
- 9
Place a rolled-out piadina onto the hot skillet. Prick it all over with a fork to prevent bubbles from forming.
💡 Professionelle Tips: Pricking helps the piadina cook evenly. - 10
Cook for about 1-2 minutes per side, until lightly golden brown spots appear.
- 11
Remove from skillet and fill immediately with your desired fillings, then fold in half or quarter.
💡 Professionelle Tips: Serve piadine hot for the best texture and flavor.
💡 Professionelle Tips
- ✓Traditional piadina is often made with lard for a richer flavor and flakier texture, but olive oil is a common and delicious alternative.
- ✓You can make the dough ahead of time and store it in the refrigerator for up to 2 days. Bring to room temperature before rolling.
- ✓Experiment with various fillings: cured meats (prosciutto, salami), cheeses (squacquerone, mozzarella, stracchino), fresh vegetables (arugula, tomatoes), or sweet options like Nutella or jam.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- Some recipes include a small amount of milk instead of water for a slightly richer dough.
- For a crispier piadina, roll it thinner and cook slightly longer.