Piadina - Italian Flatbread 3+ versions
Nov. 11th, 2018 04:12 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaPiadina
https://www.curiouscuisiniere.com/piadina/
REGIONAL VARIATIONS ON PIADINA As you travel inward from the east-central Italian coast, you will find that the piadina changes. Starting on the coast, the breads are larger in diameter and very thin. As you move more inland, the breads get smaller in diameter, but thicker.
You will find piadina made with a number of different ingredient substitutions as well. Olive oil makes for a lighter a crisper piadina, while lard will make for a softer and richer bread. Using milk also makes for a softer piadina, while using water makes for a more firm bread. Some recipes will use a little leavening agent to soften the bread as well, while other’s don’t bother.
This is a recipe for piadina that creates a nice, soft and supple dough that is easy to work with. The resulting flatbread is soft and pliable from using milk and baking powder, but the edges crisp up nicely after it is filled and spends a little longer on the pan. It is tasty torn and eaten on its own, but oh-so-good filled with fresh mozzarella and prosciutto and left to crisp up just slightly!
Piadina are thin, Italian flatbreads that are made by street vendors and sold sandwich-style loaded with tasty fillings like fresh mozzarella and flavorful prosciutto.
Yield: 6 (9 inch)
Prep Time - 1 hr Cook Time - 30 mins Total Time - 1 hr 30 mins
Ingredients
For The Flatbread
3 c unbleached all-purpose flour
1 ½ tsp baking powder
¾ tsp salt
3 Tbsp olive oil
½ c warm water
6 Tbsp warm milk
Possible Fillings
Prosciutto di Parma
Sliced mozzarella or Fontina cheese
Greens: Arugula, Lettuce, Cabbage
Red onions, sliced
Tomatoes
Instructions
1. In a large bowl, combine the flour, baking powder, and salt. Mix together.
2. Add olive oil and mix until evenly crumbly.
3. Make a well in the middle of the flour and add the warm water and milk. Mix with your hands (or with a fork) until the dough comes together into a dough that is soft, but not sticky. (If necessary, add a little more water to get the dough to come together nicely.)
4. Turn the dough out onto a clean work surface and knead for 5-7 minutes until it is soft and smooth.
5. Divide the dough into 6, roughly even, pieces. Roll each piece into a ball and place the balls to rest on a flour-dusted surface covered with a damp tea towel for 30 minutes
6. Close to the end of resting time, heat your griddle or 10 inch cast iron skillet.
Working with one ball at a time, roll the dough into a disc roughly 9 inches in diameter. (The flatbreads should be about 2 mm thick.) Gently place the dough onto the hot griddle.
7. Cook the bread over a medium heat for 2-3 minutes on each side, until lightly golden but still pliable, pricking any bubbles that appear with a fork.
8. Remove the flatbread from the griddle and wrap it in a clean tea towel if you’d like to continue cooking the remaining dough. (Once all the dough is cooked, you can add your fillings as desired and grill to heat the bread and fillings as described below.)
9. Or, add your sandwich fixings to the flatbread while it is on the griddle and fold the piadine into a half moon around the fillings. Heat the sandwich on the griddle for 2-4 minutes until the fillings are warm and the cheese is melty.
10. Serve immediately.
Recipe Notes
Piadina are best fresh but they can be made ahead of time and refrigerated in a well-sealed container for a week or frozen and re-heated in a hot pan.
Milk Street's version:
A combination of lard and yogurt gave this dough a supple texture. Though it was not as flavorful, vegetable shortening worked as a substitute for lard. If the dough doesn’t ball up in the processor, gather it together and briefly knead it by hand. Roll out the rounds as evenly as possible. Let the dough rest if it resists rolling or snaps back. And if the char on the first piadina is too light, heat the pan several minutes longer.
Piadina
https://www.geniuskitchen.com/recipe/piadina-italian-flat-bread-for-everything-320392
READY IN: 20mins SERVES: 5
INGREDIENTS
3 cups flour
3 tablespoons extra virgin olive oil
1 teaspoon salt (1 1/2 tsp if using Kosher salt)
2 teaspoons baking powder
1 pinch baking soda
1 tablespoon rosemary, chopped fresh
1 teaspoon garlic, finely chopped fresh
1 cup ice water
DIRECTIONS
In a large bowl place all dry ingredients, mix well. Make a well and add oil and water. Slowly incorporate the flour into the liquid until it forms a dough. If you need to add more water, add a tablespoon at a time until the dough is easy to handle.
Knead for a short time until dough is smooth. Cut into 4 or 5 pieces. Roll out thin to about an 8" circle (the thinner the better).
Heat a large skillet on a high flame, when hot reduce heat, brush with oil and place flat bread in skillet, prick bread with a fork. Turn over brush with more oil and cook other side. The bread will cook quickly, when done remove and repeat steps with rest of bread.
Very good to eat with sauteed greens such as escarole. This recipe makes about four or five 8" to 10" Piadinas.
Nonna's Piadina
https://food52.com/recipes/4251-nonna-s-piadina
kind of a cross between a biscuit and flat bread. The dough handled like a dream and is very forgiving. I could not get mine in such beautiful circles like mrslarkin's Nonna, but I think that takes practice. They were just perfect and made an amazing base for breakfast pizza -- the rest of them were frozen, awaiting the antipasti on New Years Eve. This is a great recipe, easy to make and totally delicious.
Serves: 6 (recipe can be multiplied)
Prep time: 25 min Cook time: 10 min
Ingredients
3 cups all-purpose flour
1 teaspoon salt
2 1/4 teaspoons baking powder
3 heaping tablespoons shortening or leaf lard
3/4 cup warm water
1/4 cup warm milk
1 handful Fillings of your choice like Prosciutto, ham, mozzarella, fritatta, salad, Nutella, pretty much anything you want.
Directions
1. Place flour in a mound on pastry board or counter. Sprinkle on salt and baking powder, and mix together with your fingers.
2. Make a well in the center. Drop in the shortening and rub it together with the flour using your fingertips. Lumps are okay! And it will still be pretty floury.
3. Make a well again and pour in water and milk. Mix with fingers until dough comes together. Add a little more warm water or flour, if needed. You want a soft dough – not at all sticky. Knead for a couple minutes, and roll into a log shape. (Alternatively, all the mixing can be done in a large bowl. I like to use a fork to mix everything together.)
4. Divide the dough into 6 equal pieces, using a scale if you have one. With one hand, gently roll each piece on the board/counter into a ball. Mom says to use your thumb and nudge the dough ball under with each turn. Set each ball to the side on a sprinkling of flour and let rest for 5 minutes.
5. Heat griddle to medium. Slightly flatten a ball and roll out dough to about 9 inches in diameter. Gently lift and place on hot griddle, scoring the piadina all over with the tines of a fork. If bubbles appear, quickly pierce those suckers with the fork. Cook each side for a few minutes or until each side develops some lightly browned spots. Remove to a clean dish cloth. Repeat with each ball, and stack each cooked piadina over one another. Loosely cover with a dish towel. When done, cut piadina into quarters and enjoy with your favorite sandwich fixings.
6. Piadina freezes well. Reheat on a griddle over low heat, or wrapped in damp paper towels in the microwave.
https://www.curiouscuisiniere.com/piadina/
REGIONAL VARIATIONS ON PIADINA As you travel inward from the east-central Italian coast, you will find that the piadina changes. Starting on the coast, the breads are larger in diameter and very thin. As you move more inland, the breads get smaller in diameter, but thicker.
You will find piadina made with a number of different ingredient substitutions as well. Olive oil makes for a lighter a crisper piadina, while lard will make for a softer and richer bread. Using milk also makes for a softer piadina, while using water makes for a more firm bread. Some recipes will use a little leavening agent to soften the bread as well, while other’s don’t bother.
This is a recipe for piadina that creates a nice, soft and supple dough that is easy to work with. The resulting flatbread is soft and pliable from using milk and baking powder, but the edges crisp up nicely after it is filled and spends a little longer on the pan. It is tasty torn and eaten on its own, but oh-so-good filled with fresh mozzarella and prosciutto and left to crisp up just slightly!
Piadina are thin, Italian flatbreads that are made by street vendors and sold sandwich-style loaded with tasty fillings like fresh mozzarella and flavorful prosciutto.
Yield: 6 (9 inch)
Prep Time - 1 hr Cook Time - 30 mins Total Time - 1 hr 30 mins
Ingredients
For The Flatbread
3 c unbleached all-purpose flour
1 ½ tsp baking powder
¾ tsp salt
3 Tbsp olive oil
½ c warm water
6 Tbsp warm milk
Possible Fillings
Prosciutto di Parma
Sliced mozzarella or Fontina cheese
Greens: Arugula, Lettuce, Cabbage
Red onions, sliced
Tomatoes
Instructions
1. In a large bowl, combine the flour, baking powder, and salt. Mix together.
2. Add olive oil and mix until evenly crumbly.
3. Make a well in the middle of the flour and add the warm water and milk. Mix with your hands (or with a fork) until the dough comes together into a dough that is soft, but not sticky. (If necessary, add a little more water to get the dough to come together nicely.)
4. Turn the dough out onto a clean work surface and knead for 5-7 minutes until it is soft and smooth.
5. Divide the dough into 6, roughly even, pieces. Roll each piece into a ball and place the balls to rest on a flour-dusted surface covered with a damp tea towel for 30 minutes
6. Close to the end of resting time, heat your griddle or 10 inch cast iron skillet.
Working with one ball at a time, roll the dough into a disc roughly 9 inches in diameter. (The flatbreads should be about 2 mm thick.) Gently place the dough onto the hot griddle.
7. Cook the bread over a medium heat for 2-3 minutes on each side, until lightly golden but still pliable, pricking any bubbles that appear with a fork.
8. Remove the flatbread from the griddle and wrap it in a clean tea towel if you’d like to continue cooking the remaining dough. (Once all the dough is cooked, you can add your fillings as desired and grill to heat the bread and fillings as described below.)
9. Or, add your sandwich fixings to the flatbread while it is on the griddle and fold the piadine into a half moon around the fillings. Heat the sandwich on the griddle for 2-4 minutes until the fillings are warm and the cheese is melty.
10. Serve immediately.
Recipe Notes
Piadina are best fresh but they can be made ahead of time and refrigerated in a well-sealed container for a week or frozen and re-heated in a hot pan.
Milk Street's version:
A combination of lard and yogurt gave this dough a supple texture. Though it was not as flavorful, vegetable shortening worked as a substitute for lard. If the dough doesn’t ball up in the processor, gather it together and briefly knead it by hand. Roll out the rounds as evenly as possible. Let the dough rest if it resists rolling or snaps back. And if the char on the first piadina is too light, heat the pan several minutes longer.
Piadina
https://www.geniuskitchen.com/recipe/piadina-italian-flat-bread-for-everything-320392
READY IN: 20mins SERVES: 5
INGREDIENTS
3 cups flour
3 tablespoons extra virgin olive oil
1 teaspoon salt (1 1/2 tsp if using Kosher salt)
2 teaspoons baking powder
1 pinch baking soda
1 tablespoon rosemary, chopped fresh
1 teaspoon garlic, finely chopped fresh
1 cup ice water
DIRECTIONS
In a large bowl place all dry ingredients, mix well. Make a well and add oil and water. Slowly incorporate the flour into the liquid until it forms a dough. If you need to add more water, add a tablespoon at a time until the dough is easy to handle.
Knead for a short time until dough is smooth. Cut into 4 or 5 pieces. Roll out thin to about an 8" circle (the thinner the better).
Heat a large skillet on a high flame, when hot reduce heat, brush with oil and place flat bread in skillet, prick bread with a fork. Turn over brush with more oil and cook other side. The bread will cook quickly, when done remove and repeat steps with rest of bread.
Very good to eat with sauteed greens such as escarole. This recipe makes about four or five 8" to 10" Piadinas.
Nonna's Piadina
https://food52.com/recipes/4251-nonna-s-piadina
kind of a cross between a biscuit and flat bread. The dough handled like a dream and is very forgiving. I could not get mine in such beautiful circles like mrslarkin's Nonna, but I think that takes practice. They were just perfect and made an amazing base for breakfast pizza -- the rest of them were frozen, awaiting the antipasti on New Years Eve. This is a great recipe, easy to make and totally delicious.
Serves: 6 (recipe can be multiplied)
Prep time: 25 min Cook time: 10 min
Ingredients
3 cups all-purpose flour
1 teaspoon salt
2 1/4 teaspoons baking powder
3 heaping tablespoons shortening or leaf lard
3/4 cup warm water
1/4 cup warm milk
1 handful Fillings of your choice like Prosciutto, ham, mozzarella, fritatta, salad, Nutella, pretty much anything you want.
Directions
1. Place flour in a mound on pastry board or counter. Sprinkle on salt and baking powder, and mix together with your fingers.
2. Make a well in the center. Drop in the shortening and rub it together with the flour using your fingertips. Lumps are okay! And it will still be pretty floury.
3. Make a well again and pour in water and milk. Mix with fingers until dough comes together. Add a little more warm water or flour, if needed. You want a soft dough – not at all sticky. Knead for a couple minutes, and roll into a log shape. (Alternatively, all the mixing can be done in a large bowl. I like to use a fork to mix everything together.)
4. Divide the dough into 6 equal pieces, using a scale if you have one. With one hand, gently roll each piece on the board/counter into a ball. Mom says to use your thumb and nudge the dough ball under with each turn. Set each ball to the side on a sprinkling of flour and let rest for 5 minutes.
5. Heat griddle to medium. Slightly flatten a ball and roll out dough to about 9 inches in diameter. Gently lift and place on hot griddle, scoring the piadina all over with the tines of a fork. If bubbles appear, quickly pierce those suckers with the fork. Cook each side for a few minutes or until each side develops some lightly browned spots. Remove to a clean dish cloth. Repeat with each ball, and stack each cooked piadina over one another. Loosely cover with a dish towel. When done, cut piadina into quarters and enjoy with your favorite sandwich fixings.
6. Piadina freezes well. Reheat on a griddle over low heat, or wrapped in damp paper towels in the microwave.
