Classic Piadina "piadina classica"
How to make Classic Piadina "piadina classica" - Although the traditional recipe for piadina calls for lard, using extra-virgin olive oil instead yields a lighter, crispier result.
Preparation time: 10 minutes – Cooking time: 5 minutes – Resting time: 1 hour
4 Servings
Ingredients:
4 cups (500 g) soft wheat flour
3 tsp. (15 g) baking powder
2 2/3 oz. (75 g) lard, softened
1 1/2 tsp. (10 g) salt
1 egg
7/8 cup (200 ml) milk
Method:
Sift the flour with the baking powder onto a clean work surface and make a well in the center. Cut the soft lard into small pieces and scatter it over the flour with the salt. Pour the egg and the milk into the well.
Gradually incorporate the ingredients until a loose dough forms; continue kneading until the dough is smooth and elastic. Let the dough rest for at least an hour.
Divide the dough into small loaves of about 5 ounces (150 g) each and, using a rolling pin, roll them out into disks of the desired thickness usually about 1/8 inch (3 mm) thick and 10 to 12 inches (25 to 30 cm) in diameter. Cook the disks on both sides on a griddle or in a nonstick pan over rather high heat.
As the piadina cooks, a few bubbles will form on the surface; prick them with a fork.
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| Classic Piadina "piadina classica" |
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