ReceptnaptárPiadina (thin Italian flatbread, filled)
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Mix the flour, baking powder and salt.
- Add the oil, and stir it in.
- Gradually add the water, until the dough comes together.
- Knead a few times on a floured surface, and shape into a smooth ball.
- Divide into four equal pieces, and shape each into a tight ball.
- Cover with plastic wrap, and let rest for 30 minutes.
- After resting, roll each piece out into a circle about 23 cm across.
- Heat a dry, large frying pan until hot.
- Prick one of the rounds with a fork so it doesn't bubble up.
- Cook in the dry pan for about 1.5–2 minutes, until the bottom has a few brown spots, pressing down any bubbles that form with a fork.
- Flip it, and cook the other side the same way.
- Transfer to a warm plate, fold in half, and cover to keep warm.
- Repeat with the remaining three rounds.
- Fill with the filling of your choice, and serve immediately.
Source: Wikibooks Cookbook – Piadina (Thin Italian Flatbread) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Similar recipes
- Chapati (Indian whole-wheat flatbread) · Indian
- Lepinja (Serbian yeasted flatbread) · South Slavic
- Katlama (Tatar layered pan-fried flatbread) · Russian
- Potato pancakes (placki ziemniaczane) · Polish
- Kystyby (Tatar flatbreads with potato filling) · Russian
- Naan (Indian leavened flatbread) · Indian
More italian ideas
- Spaghetti al pomodoro
- Pasta all'amatriciana
- Pesto alla genovese
- Pasta alla Norma (Sicilian pasta with aubergine and ricotta)
- Pasta e ceci (pasta with chickpeas)
- Pasta e fagioli (pasta and white bean soup)
- Risotto alla milanese (saffron risotto)
- Tortelli di zucca (pumpkin-filled pasta)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings