Authentic Piadina Romagnola Recipe
Piadina Romagnola is a traditional Italian flatbread you can stuff with whatever you prefer: ham, cheese, vegetables, chocolate spread. This recipe is super easy and very cheap.
Equipment
- 1 Wood rolling pin
- 1 24 cm diameter non-stick pan
Ingredients
- 500 g Tipo 00 flour or all-purpose flour
- 125 g Strutto or Butter
- 1 1/2 teaspoon Baking soda
- 1/2 tablespoon Sea salt
- 1/2 teaspoon Honey
- 50 ml Dry white wine
- About 120 ml warm water
Instructions
- Add flour, strutto, baking soda, fine salt, honey and white wine to a large bowl.
- Knead with your fingers until the fat is well blended.
- Add about 50 ml of warm water and continue to knead. Gradually add some warm water and continue kneading until the dough is smooth and elastic.
- Cover the bowl with a plate or plastic wrap and leave the dough for 20 minutes at room temperature.
- Divide the dough into 6 balls. Dust your table or cutting board with flour. Place a ball of dough in the center and sprinkle with flour.
- Roll out each part with a rolling pin into a cake 3-4 mm thick and 20 cm in diameter. Heat a non-stick pan over medium heat (about 24 cm diatemter.)
- Place the first circle of pasta in the pan and cook for 2-3 minutes on each side, or until the "piadina" is golden brown with the typical brown spots on both sides.
- Remove the piadina from the heat and let it cool, perhaps by standing it upright on a rack so it doesn't get wet and soft. Repeat with the remaining dough.
- Serve Piadina still warm, stuffed with whatever ingredients you prefer. In Italy we love Piadina with ham and cheese or salami.