Piadina (FlatBread) with Extra-Virgin Olive Oil
How to make Piadina (FlatBread) with Extra-Virgin Olive Oil "piadina all’olio extravergine d’oliva" - 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) all-purpose flour
1/2 cup (125 ml) lukewarm water
1 tbsp. (15 g) baking powder
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
1 1/2 tsp. (10 g) salt
Method:
Put the flour on a clean work surface and make a well in the center. Add the water, baking powder, oil, and salt, and gradually start incorporating them into the flour a little at a time. Knead the dough until smooth and elastic.
Cover the dough with a kitchen towel and let rest for at least 1 hour.
Divide the dough into pieces about 5 ounces(150 grams) each. Shape them into balls, then roll them out into disks of 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 greased griddle or in a nonstick pan over high heat until golden brown. As the piadina cooks, a few bubbles will form on the surface; prick them with a fork.
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| Piadina (FlatBread) with Extra-Virgin Olive Oil |
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