Piadina Italian Flat Bread Recipes

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PIADINA ROMAGNOLA (ITALIAN FLAT BREAD)



Piadina Romagnola (Italian Flat Bread) image

A flat bread from the Italian region Romagna. Great with arugula and soft cheese (Squacquerone is the one typically used) or cold cuts and a glass of Sangiovese Superiore di Romagna from Forli'. The dough can sit at 40 degrees F (4 degrees C) up to 2 days.

Provided by Max_a_romagnolo_In_America

Categories     Bread     Quick Bread Recipes

Time 1h30m

Yield 12

Number Of Ingredients 7

¾ cup milk
½ cup margarine, at room temperature
½ cup Greek yogurt
3 ½ cups all-purpose flour
1 tablespoon salt
1 tablespoon baking powder
1 egg white

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.

Nutrition Facts : Calories 219.9 calories, Carbohydrate 29.3 g, Cholesterol 3.1 mg, Fat 9 g, Fiber 1 g, Protein 5.2 g, SaturatedFat 2 g, Sodium 807.9 mg, Sugar 1.2 g

PIADINA (ITALIAN FLATBREAD)



Piadina (Italian Flatbread) image

Piadina is an Italian flatbread from Emilia-Romagna region. The traditional recipe calls for lard in the dough which you can replace with a good extra-virgin olive oil. It is typically served stuffed with prosciutto and a local cheese called squacquerone but any soft cheese will work. Enjoy!

Provided by rosa

Categories     Bread     Quick Bread Recipes

Time 24m

Yield 4

Number Of Ingredients 4

2 cups all-purpose flour
1 pinch salt
½ cup water
7 tablespoons lard

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.

Nutrition Facts : Calories 429.5 calories, Carbohydrate 47.7 g, Cholesterol 21.3 mg, Fat 23 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 8.9 g, Sodium 40.9 mg, Sugar 0.2 g

ITALIAN FLATBREAD (PIADINA) WITH FONTINA AND PROSCIUTTO



Italian Flatbread (Piadina) with Fontina and Prosciutto image

Giada says, "Piadini is a lot like a pizza, except that the crust doesn't rise and it's typically cooked on a grill to give it a nice, smoky flavor and crunchy crust. You can top a piadina with anything you like. This sauceless combination is very typical of northern Italy, where piadini are especially popular."

Provided by Giada De Laurentiis

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

3 1/2 cups all-purpose flour, plus extra for dusting
1/2 teaspoon baking soda
1 teaspoon fine sea salt, plus extra for seasoning
1 stick butter, cut into 1/2-inch pieces, at room temperature
2 tablespoons extra-virgin olive oil
1 pound whole milk ricotta cheese
2 teaspoons lemon zest (from about 2 small lemons)
Freshly ground black pepper
6 ounces fontina cheese, shredded (about 2 cups)
4 ounces prosciutto, thinly sliced-
1 cup chopped fresh basil

Steps:

  • Combine the flour, baking soda, and 1 teaspoon of salt in the bowl of an upright mixer fitted with a dough hook attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add 10 to 12 tablespoons water until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the piadina from the grill to cool slightly. Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper. Spread each piadina with 1/2 cup of the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese. Arrange 2 prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.

PIADINA - ITALIAN FLAT BREAD FOR EVERYTHING!



Piadina - Italian Flat Bread for Everything! image

Recipe Origin: Republic of San Marino, Italy. This makes tremendously great pizza crust for pizza rustica or any of your favorite toppings. You can also use this bread like a focaccia. This bread is very versatile for sandwiches, Indian style tacos, salad toppings or just about anything else you can think of. Simply grill them up and top with your imagination.

Provided by Brandess

Categories     Quick Breads

Time 20m

Yield 5 serving(s)

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 346.8, Fat 8.9, SaturatedFat 1.2, Sodium 626.4, Carbohydrate 57.9, Fiber 2.1, Sugar 0.2, Protein 7.8

PIADINA RECIPE | AUTHENTIC ITALIAN FLATBREAD



Piadina Recipe | Authentic Italian Flatbread image

Piadina is an Italian flatbread, a no-yeast soft dough made only with flour, water and extra virgin olive oil or lard. Just few ingredients to make a delicious bread for all of your favourite sandwiches. In Italy it's also known as Piadina Romagnola, for the name of the region where it's born, Romagna. The perfect Piadina has a soft texture and a slightly burnt surface. Unlike bread, Piadina has no leavening. Its dough needs only a short rest to make it softer. If you don't have time, it's not even necessary. That's why it's so easy and fast to make.

Provided by Recipes from Italy

Categories     bread recipes

Time 25m

Yield 6

Number Of Ingredients 5

500 g (3 ¾ cups) of all purpose flour
220 ml (1 cup) of water
80 ml (about ⅓ cup) of extra virgin olive oil
1 teaspoon of fine salt
⅓ teaspoon of baking soda

Steps:

  • Place the flour in a bowl with the baking soda and salt. Mix well. Then add the oil and water. Mix everything for a few minutes until you get a soft but compact dough.
  • Cover the dough with cling film and let it rest at room temperature for about 30 minutes. Then divide the dough into 6 portions of about 100/110 g each (3.5/3.8 0z).
  • Work them a little with your hand on the work surface in order to have balls with a smooth surface and let them rest for another 10 minutes covered with a kitchen towel. Roll out each ball with the help of a rolling pin, forming a disc with a thickness of 4/5 mm (about 0,20 inch) and a diameter of about 20/25 cm (8/10 inch).
  • Cook the Piadina one at a time in a preheated non-stick pan. Turn the Piadina after a minute or when bubbles form. Repeat it twice, pricking it here and there with a fork. The piadina must cook about 2 minutes per side (4 minutes in total). Piadina is ready when it has taken on a slightly golden color and the characteristic small dark spots have appeared on the surface.

Nutrition Facts : ServingSize 100 g, Calories 320 cal

PIADINA (ITALIAN FLATBREAD)



Piadina (Italian Flatbread) image

Piadina or piada is an ancient Italian flatbread made with just a few ingredients: flour, water or milk, olive oil or lard, salt, and sometimes baking soda. This recipe adds sourdough starter to the mix to add the flavors of fermented flour and water, and the option to ferment the entire dough. Piadinas are so delicious and versatile; you can try this recipe with different flour varieties and serve the piadinas with savory or sweet fillings.

Provided by Melissa Johnson

Categories     Recipes

Time 1h4m

Yield 6

Number Of Ingredients 14

See the recipe Notes for sourdough starter information
Ingredients
400g all purpose flour or whole grain emmer flour (3 cups)
200g sourdough starter (2/3 cup)
130-160g milk or water (heaping 1/2 cup to 2/3 cup)
80g olive oil or 100g lard (1/3 cup oil, 1/2 cup lard)
8-9g salt (1 1/2 tsp), drop this by half if you use baking soda
optional 1 tsp baking soda (4g)
Bakers Percentages
100% flour
46-52% water or milk
16% oil or 20% lard
2% salt (1% if you use baking soda)
optional 0.8% baking soda

Steps:

  • Combine the ingredients in a bowl and mix thoroughly. The baking soda is optional; remember to use half the salt if used.
  • Knead the dough on your work surface for a few minutes. Add water and flour as needed for a hand-kneadable hydration.
  • Cover the dough and let it rest anywhere from 30 minutes to several days in the refrigerator depending on the degree of fermentation desired.
  • Divide the dough in six pieces and form each piece into a ball. Cover and let rest about 15 minutes.
  • Begin heating a cast iron pan (10-12 inches diameter) on the stove on medium heat.
  • Using a rolling pin, roll out a dough ball into a circle 9-10 inches in diameter and 1/8-to-1/4 inch thick. If you want a uniform circle, you can use a bowl as a dough cutter.
  • Set the round of dough on the hot pan and dock it with a fork to prevent bubbles from forming. Cook each side for 1-2 minutes until it has medium brown spots.
  • I like to roll out each ball while the previous one is cooking, but you can pre-roll the six piadina if you prefer. You'll want to wait to heat up the pan until you're almost finished rolling if you prep all six piadina.
  • Lay a tea towel on a plate and stack the warm piadinas on it. Wrap the towel around the flatbreads to keep them warm and soft.
  • Serve wrapped around a variety of fillings: proscuitto, cheese, and arugula; a scrambled egg sandwich, or as a dessert with nutella and fruit. The piadinas and fillings can be re-grilled on the stovetop if desired.

WHOLE WHEAT PIADINAS OR ITALIAN FLAT BREAD



Whole Wheat Piadinas or Italian Flat Bread image

I love this recipe for a quick and easy bread side dish. Again I took a basic and totally rewrote the recipe until it really had nothing to do with the original.

Provided by Maeven6

Categories     Breads

Time 20m

Yield 10 breads

Number Of Ingredients 8

4 cups whole wheat flour
2 cups all-purpose flour
4 teaspoons salt
4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon mixed Italian herbs (optional)
6 tablespoons coconut oil
2 cups ice water

Steps:

  • Mix the ingredients in the order given. Stirring well between each item. You will need to knead it a bit by had at the final mix but do not over do it. Just a minute tops. Work fast & keep the dough tender.
  • The dough should be soft but easily rolled out. You may need to add a bit of flour or water depending on the weather and flour you are using.
  • Cut into 10-12 pieces. Roll out thin on an oiled surface, I use either olive or coconut oil depending on the weather. Coconut solidifies at 76 degrees.
  • Create disks aproximately 8 -10" round.
  • Prick the top of the bread with a fork and fry in a lightly oiled skillet or on a grill. These work well on the outdoor grill if they are oiled well.
  • They cook fast and should be tender.
  • Serve with any dish. I love them with soups in the winter and salads or grilled veggies in the summer.

Nutrition Facts : Calories 325, Fat 9.3, SaturatedFat 7.2, Sodium 1110.7, Carbohydrate 54.4, Fiber 6.5, Sugar 0.3, Protein 9.2

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