Piadina is the classic rustic flat bread of Romagna. It can be made with or without leavening and recipes vary from place to place. It is traditionally baked on a heated piastra (flat heated stone) but it can also be cooked on a riddle, in an electric frying pan or in a cast iron pan.
- 3 cups (12 ounces) flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 3 tablespoons lard or Filippo Berio extra virgin olive oil
- 1 cup water or milk
- In a bowl combine the flour, salt and baking powder. Add the lard or olive oil and begin adding enough of the water or milk to make a soft dough.
- Turn dough out on floured work surface and knead it until smooth. Let rest covered for 30 minutes.
- Heat a tiella or piastra or dry non-stick skillet over medium heat for about 5 minutes.
- Roll the dough out into an 18 inch long rope and cut 9 two inch pieces and roll each one into a 9 inch diameter. Poke the rounds with a fork all over the surface then place on the tiella and cook until they begin to get little brown spots on the underside; turn over and bake the other side until same marks appear.
- As they cook, transfer them to a cooling rack. They should be thin and pliable. When cool, they can be served with a variety of cured meats like Prosciutto di Parma, culatello and other salumi . They are also good with squacerone cheese.
This recipe was featured on Season 24 - Episode 2419.
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