Sunday, 13 May 2012

Piadina - Italian Flatbread

I love nothing better than making my own bread, not that its always totally successful, this is one recipe however that does not disappoint. Piadina from the "Romagna" region of Italy is a doddle to make and makes a great accompaniment to dips, olives, soup, proscuttio, etc. They are served in Italy filled with sweet and savoury fillings, the original street food. This recipe features mixed herbs, but if you are going for a sweet filling then miss this out.


  • 180g strong white bread flour
  • 100ml ish warm water ( you might need a bit more depends on your flour)
  • 1 tsp sea salt
  • 1tsp mixed herbs
  • 1tbsp olive oil, plus more for oiling
  • Sieve your flour, herbs and salt into bowl
  • Mix your water and oil in a jug and pour into your flour mix
  • Bring together into a dough ball
  • Knead for about 5 minutes on a floured or oiled surface
  • Allow to rest for about 20 minutes (may be longer) covered with a tea towel in an oiled bowl
  • Cut into 4 pieces and shape / roll into rounds about the size of your largest frying pan
  • Oil and preheat your frying pan
  • Cook each round for approx 2 -3 minutes on each side, until you have some nice golden spots 
  • Then turn and cook the other side
  • Serve hot or cold

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