Posted in /Cooking/Breads on Sunday, February 10, 2019
A Piadina, is a simple Italian flatbread that closely resembles a flour tortilla. The bread is served folded in half over fresh fillings of thinly sliced meats, soft cheeses, and leafy greens. It was made quickly during my grade 11 class and they had time to enjoy it before the bell rang.
Yield: 4 flatbreads
2 cups (10 ounces) all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon table salt
1/4 cup lard or shortening
3/4 cup water (plus a little extra if it doesn't come together)
Roasted red peppers or sundried tomatoes, patted dry, thinly sliced
1 cup whole-milk ricotta (liberally spread)
Baby arugula or other leafy green
Salt & pepper to taste
Balsamic vinegar reduction, drizzled as a dressing or garnish
- Process flour, baking powder, and salt in food processor until combined, about 5 seconds. Add lard and process until no visible bits of lard remain, about 10 seconds.
- With processor running, slowly pour water through feed tube; continue to process until most of dough forms soft, slightly tacky ball that clears sides of work bowl, 30 to 60 seconds (there may be small bits of loose dough).
- Transfer dough to counter and gently knead until smooth, about 15 seconds. Divide dough into 4 equal pieces and shape each into ball.
- Working with 1 piece of dough at a time, place ball seam side down on clean counter and, using your cupped hand, drag in small circles until dough feels taut/smooth and round. This will smooth out any wrinkles and the seam of the ball.
- On lightly floured counter, pat 1 dough ball into 5-inch disc (keep remaining dough balls covered). Roll disc into 9-inch round, flouring counter as needed to prevent sticking. Repeat with remaining dough balls.
- Heat a nonstick skillet for about 3 minutes on medium-high (6/7), preheat the empty nonstick skillet with 1/2 teaspoon oil until shimmering then wipe out oil
- Prick 1 dough round in several places with fork, and carefully place in skillet. Cook until underside is spotty brown, 1 to 2 minutes, popping any large bubbles that form with fork. Flip, and cook until second side is spotty brown (flatbread should still be pliable). The piadina is ready when it has an opaque, dry surface with a bit of random brown spots.
- Transfer piadina to plate, gently fold in half, and cover with clean dish towel to keep warm.
- Repeat with remaining dough rounds, stacking them under towel as they finish. Fill, and serve warm.
- Meanwhile gather the filling ingredients...Open 4 flatbreads on work surface. Spread 1/8 - 1/4 cup ricotta on lower half of each flatbread, leaving 1/2-inch border at edge.
- Top ricotta with arugula and few peppers/tomatoes Season to taste with salt and pepper.
- Fold other half of flatbreads over filling. Cut each bread into 2 wedges. Serve immediately.
Inspired by: America's Test Kitchen