Piadine Recipes

Steps:

• Mix flour and salt together in a large bowl. Mix in water a little at a time. Rub in lard until dough comes together in a ball.
• Transfer dough to a lightly floured work surface; knead until smooth and elastic, about 10 minutes. Divide the dough into 6 pieces; roll out each piece to 1/16-inch thickness.
• Heat a dry, heavy skillet or flat griddle over medium-high heat. Cook each piece until golden brown, about 2 minutes per side.

Steps:

• In a food processor or heavy-duty mixer, combine the flour, salt and baking powder. Add the water and oil. Process or mix until the dough is smooth and elastic, about 1 minute. Remove from the machine, and knead briefly by hand on a lightly floured surface. Shape the dough into a ball. Cover with a bowl, and let rest 20 minutes to 1 hour.
• Cut the dough into 8 pieces. Cover all but 1 piece with a bowl. On a lightly floured surface, shape the piece into a ball. With a rolling pin, roll out the dough to an 8-inch circle. Place a piece of wax paper on a large dinner plate, and put the circle of dough on it. Roll out the remaining dough, stacking the circles on the plate with wax paper in between.
• Preheat the oven to 175 degrees. Heat a nonstick skillet over medium-high heat. Test the temperature by flicking some droplets of water onto the surface; if the water sizzles and evaporates quickly, the griddle is ready. Place a circle of dough in the skillet. Cook 30 seconds, or until the dough begins to stiffen and turns golden brown. Flip the piadina, and brown the other side. Place the piadina on a piece of foil in the oven, and keep warm until serving.
• To serve, on each piadina, spread about 2 tablespoons of cheese over half the circle. Place a handful of arugula on top, and then fold the piadina in half and serve.

Steps:

• Dough:
• To make the dough, in a bowl, stir together the yeast, water and 2 tablespoons of the flour. Let stand until foamy, about 5 minutes. Add 3 cups of flour, the oil, and salt, and stir with a heavy wooden spoon to make a dough. Turn out onto a lightly floured surface and knead until smooth, adding more flour as needed to make a soft but still slightly moist dough. Shape into a ball, flatten slightly, dust with flour and cover with clean kitchen towel to rise until nearly doubled in size, about 45 minutes.
• Punch the dough down, knead, and cut into 6 equal pieces. Roll out each 1 to a circle about 1/4-inch thick, 6 to 8 inches in diameter.
• Heat a griddle or cast iron pan (or grill) over high heat. Prick the dough with a fork and cook on the griddle until golden, 2 to 3 minutes per side. Remove, brush lightly with the extra-virgin olive oil and repeat with the remaining dough.
• To serve, pile the toppings of choice into the center of each warm grilled round. Roll the bread around the toppings of choice and serve immediately.
• Bresaola and Arugula:
• Divide the arugula leaves, bresaola, and Parmesan among piadine rounds. Top with a sprinkling of pepper and drizzle with balsamic vinegar.
• Onion and Gorgonzola:
• Divide the spinach, onions, and cheese among piadine rounds. Top with a sprinkling of walnuts and drizzle lightly with oil.

Steps:

• Work all together with food processor. Adjust humidity adding flour or water until dough is not sticky and can be rolled out easily.
• Lest rest at least 60 minutes.
• Cut into 8 slices and shape them into balls.
• Roll out each ball until about 10 inches size. You will not need flour on the table.
• Put the rolled out piadine on a tray using parchment foil to separate them .
• Now heat up your skillet or an old non sticking fry pan to medium high.
• Bake dry on the first side, check the underside, and when it looks done, flip it and bake the other side. The piadina should be pale, but with dark brown spots. Be careful not to burn it. During baking pinch them and roll them with the fork. In about 3-4 minutes they should be ready.
• In the meanwhile roll out the second piadina.
• Note: If you use milk it will be softer inside but you can replace it with water this depends on your choice.
• Note: I work with to pans at the same time. When 4 pieces are ready we eat them. Then I prepare the next ones. I know, this is not chef friendly, but fresh done are much better.

Steps:

• 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.

Steps:

• Stir the milk, margarine, and yogurt together in a bowl.
• Mix the flour, salt, baking powder, and egg white in a large bowl. Pour the milk mixture into the flour mixture and work the mixture together with your hands until the dough separates from the sides of the bowl, adding flour or water as needed to get the right consistency, which will be neither sticky nor dry. Cover with a damp cloth and let stand at room temperature for 30 minutes.
• Turn the dough out onto a lightly floured surface; divide into 12 pieces and roll into balls. Roll and stretch each ball to about 1/8-inch thick and 8 inches in diameter.
• Lightly oil a cast iron skillet and place over medium-low heat. Cook the dough in the hot skillet until it begins to set, 1 to 2 minutes per side. Pierce the dough with a fork 3 to 4 times while it cooks. Wrap the finished pieces in a towel until ready to serve.

Steps:

• Combine all the ingredients in a food processor and pulse on and off until they form a dough, adding a little more liquid if necessary. Turn the dough out onto a lightly floured counter and knead for 5 to 10 minutes, until smooth and resilient. You can put the dough in a bowl covered with plastic wrap and put it aside for 2 or 3 hours at this point or proceed with the recipe.
• Preheat a cast-iron or nonstick skillet or griddle over medium heat. While the pan is heating, roll out the piadine: separate the dough into 6 or 8 roughly equal little balls, then roll them out as thin as possible and as wide as your pan will accommodate, using additional flour if necessary to keep the dough from sticking to the rolling pin or your work surface.
• Cook the piadine in the dry pan, flipping them once or twice a minute, 3 to 5 minutes in total, until browned and spotted but not burned.
• Cut the piadine into wedges, then put them on a baking rack to cool just for a minute or two-the wedges will steam and soften if you put them directly on a plate. Serve warm and repeat for the remaining dough (or finish the remaining dough and reheat the whole batch on the baking rack in a 200°F oven for a couple minutes).