Piadina Romagnola - Italian Recipe

Piadina Romagnola

🌍 Italian, Romagna/Emilia-Romagna Difficulty: ●●●○○

A thin unleavened flatbread from Romagna, cooked on a terra cotta disc or cast-iron griddle. The dough must contain lard or olive oil — without fat the piadina turns brittle and dry. Cook it quickly on high heat, turning once. Fill it while hot.

Ingredients

• 500g flour
• 200g lard or olive oil
• 200ml warm water
• 10g salt, 1 tsp baking soda

Method

1. Mixing — Mix all into smooth dough; rest 30 min.
2. Dividing — Divide; roll thin (3mm).
3. Cooking — Cook on hot griddle 2–3 min per side.
4. Filling — Fill with squacquerone cheese, prosciutto, arugula.

Tags: flour, lard or olive oil, warm water · Source: Brittani's Almanac