Traditional Italian flatbreads are one of the many, many joys of Italian cooking. They are delicious, tender…and if they got any easier to make, they would make themselves. You will love these babies!
Makes 4 10-inch breads
- ½ pound whole wheat bread flour
- ½ pound durum flour (plus extra for dusting work surface)
- 2 teaspoons sea salt
- 3 teaspoons baking powder
- ¼ cup Extra virgin olive oil
- ½ cup spring or filtered water
Step By Step Instructions:
Combine flours, salt and baking powder well. Mix in oil and water to form a soft dough. On a dry, lightly floured work surface, knead dough for 10 minutes, until smooth and elastic. pide dough into 4 pieces and roll each one to a 10-inch, very thin round.
Heat a cast iron skillet over medium heat and lay a piadina in the hot dry pan. Cook for 3-4 minutes or until the bread is lightly browned and beginning to blister. Flip the piadina and cook for 1-2 minutes or until the other side browns and blisters. Serve warm.
COOK’S TIP: You can make the dough ahead. Just wrap in plastic and refrigerate. Allow to come to room temperature before rolling.
COOK’S TIP: We love piadine as wraps or to use with hummus or sliced in half to make a pannini-type thin sandwich.