This bread is so easy to make and is the softest most delicious flat bread I have ever made. My family have gone nuts about this bread, it is their favourite, and I have made it so many times recently because it really is that good. The bread once cooked is steaming hot and soft and fluffy and absolutely fabulous.
The reason I love doing our Eating Around the World Adventure is because of recipes like this. Without doing this we would never have tried so many amazing things that we have discovered. Now we are currently in San Marino on our food adventure, and finding recipes from there can be difficult. So for this recipe I found that in San Marino they make piadina or piada as it is also known, it is their version of street food. So I found this recipe which might not be from San Marino, but it's traditionally eaten there so I found that to be close enough.
The dough is so easy to make, especially if you have a strong cake mixer with a dough hook. But don't worry, I have doubled this recipe (which makes too much dough for my mixer) and have kneaded it by hand and it was perfect. The dough is so soft and easy to work with, and once made it only needs to rest for 30 minutes. The reason I now double the recipe is because you can keep it covered in the refrigerator and use it over 2 days, could be more, but it never lasts that long in my house.
The fillings-my family keep it simple. Some like ham or salami or turkey with cheese, tomato and basil, I love prosciutto, bocconcini, tomato and rocket or basil. I read you can even do a sweet version using nutella as your filling.
Here are some filling suggestions I liked from the original recipe
Parma ham or other cured meats (salami), soft cheese (the original squacquerone or cream cheese or ricotta) and rocket;
Roasted/caramelized onions and sausage
Cooked ham, fontina or taleggio or asiago cheese, mushrooms and mayonnaise
Porchetta with onions
Roasted capsicums and sausage
Cooked ham, mozzarella, mushrooms
Parma ham, mozzarella or bocconcini, tomatoes and basil
Frankfurt, cheese, tomato sauce and mustard
Roast beef, mayonnaise, lettuce and tomato
Roast beef, rocket and shredded Parmigiano Reggiano cheese
Canned tuna, mozzarella, tomatoes, oregano and mayonnaise
Mozzarella and grilled vegetables
Smoked salmon, dill and mayonaise or sour cream
Smoked salmon and cream cheese
Tomatoes, rocket, mushrooms and shredded Parmigiano Reggiano cheese
Sliced turkey breast, fontina or taleggio or asiago cheese, mushrooms and mayonnaise
Nutella or Nutella and mascarpone or Nutella and banana
Fruit jam or ricotta and fruit jam
My husband even used this dough as a pizza base last night and it worked really well. So if you are feeling like a homemade pizza, but need a quick dough. This worked very well.
This is one thing every body needs to try, it is so good, I cannot tell you how much we love it.
Makes 5 piadina
500 grams bread flour
4 tablespoons (80ml) extra virgin olive oil
2 teaspoons baking powder
1 teaspoon salt
310ml full cream milk
In a large free standing mixer with a dough hook, add the flour, oil, baking powder, salt milk. On the lowest setting turn on the mixer and allow all the ingredients to mix together.
Once a dough forms, knead the dough for about 5 minutes until quite smooth, uniform, soft but no sticky (if it’s sticky add more flour). If you are kneading by hand, knead for about 10 minutes.
Make a ball and cover the dough with plastic wrap and let rest at least 30 minutes at room temperature (if the dough is being prepared more than 1 hour in advance, you can keep it in the fridge and when needed remove 1 hour before using it).
Divide the dough into 5 pieces. Heat a non-stick pan over medium-high heat.
Roll out the dough into a circle with a rolling pin to the desired thickness, I like it about 3-4mm. If your dough is sticky add a little flour to your bench, though I find I don't need it.
Once the pan is hot, add raw piadina, prick it all over with a fork to avoid air bubbles (sometimes I do prick it, sometimes I don't) and cook for about 1-2 minutes for a thin piadina, 2-3 minutes for a thicker one or until forming brown spots on the bottom.
Then flip and cook for about the same time.
Remember that piadina should be served hot, so it’s recommended to have your fillings ready.
Once cooked you can serve piadina immediately by placing your desired filling on a half and then close to a half moon or cutting it as is into triangles to use as a bread-substitute.
Pin it: www.pinterest.com.au/pin/399413060711110108/