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Author Notes: Piadina, a rustic Italian flat bread, is one of the first recipes my mom taught me how to make when I was little. And I’m sure it’s one of the first recipes she learned as a young girl. It's a regional Romagnola recipe, as old as the hills, dating back hundreds of years.
As a kid, I loved playing with the dough and rolling out my very own piece, misshapen and crooked. To this day, I still can’t roll them perfectly round like mom can.
In our family, piadina is a fixture at almost every get-together, be it lunch or dinner. We love to eat it sandwiched with paper-thin slices of Prosciutto di Parma, or sauteed cabbage, or sliced mozzarella, or a schmear of squaquerone cheese, maybe some frittata, or Nutella. My favorite way to eat piadina is with a salad of sliced red onion and wild home-grown greens that we call radicchio, but are more like bitter dandelion greens. The feasting possibilities are pretty much endless. - mrslarkin
Food52 Review: After making these “piadine” using a gorgeous, lightly-scented leaf lard, I was delighted to find that they combine a flavor similar to that of a Southern-style biscuit with a delicate Mediterranean flatbread. And they are so easy to make! On a sweltering evening, we built a light dinner around them, with Manchego and some natural bacon for our first batch, served with a bright salad, which we followed with a piadina slathered with crunchy almond butter and paper thin slices of a ripe red pear. Perfect!! - ?Antonia James - The Editors
Serves 6 (recipe can be multiplied)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 1/4 teaspoons baking powder
- 3 heaping tablespoons shortening or leaf lard
- 3/4 cup warm water
- 1/4 cup warm milk
- Fillings of your choice like Prosciutto, ham, mozzarella, fritatta, salad, Nutella, pretty much anything you want
- Place flour in a mound on pastry board or counter. Sprinkle on salt and baking powder, and mix together with your fingers.
- Make a well in the center. Drop in the shortening and rub it together with the flour using your fingertips. Lumps are okay! And it will still be pretty floury.
- Make a well again and pour in water and milk. Mix with fingers until dough comes together. Add a little more warm water or flour, if needed. You want a soft dough – not at all sticky. Knead for a couple minutes, and roll into a log shape.
- Alternatively, all the mixing can be done in a large bowl. I like to use a fork to mix everything together.
- Divide the dough into 6 equal pieces, using a scale if you have one. With one hand, gently roll each piece on the board/counter into a ball. Mom says to use your thumb and nudge the dough ball under with each turn. Set each ball to the side on a sprinkling of flour and let rest for 5 minutes.
- Heat griddle to medium. Slightly flatten a ball and roll out dough to about 9 inches in diameter. Gently lift and place on hot griddle, scoring the piadina all over with the tines of a fork. If bubbles appear, quickly pierce those suckers with the fork. Cook each side for a few minutes or until each side develops some lightly browned spots. Remove to a clean dish cloth. Repeat with each ball, and stack each cooked piadina over one another. Loosely cover with a dish towel. When done, cut piadine into quarters and enjoy with your favorite sandwich fixings.
- Piadina freezes well. Reheat on a griddle over low heat, or wrapped in damp paper towels in the microwave.
- This recipe is a Community Pick!
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