Flat Bread from Romagna alla Marietta / Piadina Romagnola alla Marietta

Name: Flat Bread from Romagna alla Marietta / Piadina Romagnola alla Marietta
Ingredients: 1/2 teaspoon active dried yeast; 1 cup warm milk (110°-115°F.); 2 tablespoons extra-virgin olive oil or lard that has been melted and cooled; 3 cups (12 ounces) of Italian 00 flour* or unbleached all- purpose flour; 1/4 teaspoon fine sea salt; Ingredients

Piadina, flat, rustic looking bread rounds similar to pita bread, come from Romagna and are similar to the torta sul testo of Umbria. Traditionally, piadina are made with or without a little leavening like baking soda or yeast. The “recipe” varies from place to place, some calling for milk in the dough, while others use water or even white wine. While strutto, rendered pork fat or lard is a common ingredient, olive oil may be used in the recipe. Piadina is often served with prosciutto, or other cured pork products of the region. Farina 00, Italian flour, can be found in Italian specialty stores or unbleached all purpose flour is a good substitute. The dough is easily made in a food processor.

Makes Nine 7-inch breads

Ingredients

1/2 teaspoon active dried yeast
1 cup warm milk (110°-115°F.)
2 tablespoons extra-virgin olive oil or lard that has been melted and cooled
3 cups (12 ounces) of Italian 00 flour* or unbleached all- purpose flour
1/4 teaspoon fine sea salt
Ingredients

Directions

Dissolve the yeast in the milk in the bowl of a food processor fitted with the dough blade. Let the mixture stand 5 minutes. Pour in the olive oil or lard. Add the flour and salt and process until a ball of dough forms. The dough should feel soft and silky and not stick to your hands. Transfer the dough to a work surface and knead it a few times with your hands. Transfer the dough to a bowl. Cover the bowl tightly with plastic wrap and allow the dough to rise for 30 minutes.
Meanwhile heat a non stick sauté pan over medium heat or heat an electric nonstick skillet to 350°F.
Punch down the dough and form it into an 18-inch long rope. Cut 9 two inch pieces and roll each one into a 7-inch circle. Poke the top of each round in several places with a fork. Place the rounds in the pan or skillet and cook them until they begin to get brown specks on the underside. Turn the rounds over and bake the other side.
As you bake them, transfer them to a cooling rack. The rounds should be thin and pliable. When cool they can be served with a variety of cured meats, olives, and cheeses.
*00 Flour available through King Arthur Flour: http://www.kingarthurflour.com/shop/items/king-arthur-italian-style-flour-3-lb

This recipe was featured on Season 21 - Episode 2125.