🫓One of the most versatile dishes there is, suitable for all seasons. Perfect for a quick lunch or a light and nutritious snack.
It is a simple recipe with ancient origins. It is prepared with very few ingredients and is yeast-free. Moreover, the use of semiwholemeal flour gives it an even more rustic flavour. 🌾We used Aida 2.0 stone-ground type 1 flour for bread, which is perfect for this type of preparation.
The semiwholemeal flatbread goes wonderfully with any filling, from the classic ham and cheese 🧀 to the fresh combination of salad and tomato 🍅 to bolder, vegetarian variants.
🎉Come up with the ingredients you like best!
- Preparation: 20 minutes
- Servings: 4 people
- Difficulty: Easy
- Cooking time: 20 sec on each side
Follow the recipe of Cuocadè:
INGREDIENTS
- 400 g organic Aida flour for bread
- 180 gr of water
- The tip of a tablespoon of bicarbonate of soda
- 50 g of extra virgin olive oil
- 8 gr of salt
- Stuffing as desired (salad, ham, or whatever you prefer)
PROCEDURE
Dough preparation: Pour the flour into a large bowl. Add the sifted baking soda and salt, then mix well. Make a hole in the centre of the flour and add the water and oil. Stir initially with a wooden spoon. Transfer the dough onto the lightly floured pastry board. Now knead with your hands until the dough is smooth and homogeneous.
Ball formation: Divide the dough into balls of about 80 g each. Let the balls rest for 10 minutes covered with a clean cloth. Use a rolling pin to roll out each ball into a thin sheet. Give the dough a circular shape so that when you roll them out they will already be round, or to get a perfect round shape, place a circular plate (the size of your pan) on the dough sheet and cut the outline with a small knife.
Cooking: Heat a non-stick frying pan over medium-high heat. Cook each piadina for about 20 seconds per side, until bubbles form. Mash the bubbles with the tines of a fork. Turn the piadina over and cook for a further 20 seconds.
The flatbread is ready to be stuffed as desired!
FOR THIS RECIPE WE USED:
