I know that you're looking at these and thinking, "Piadina? She made tortillas!" And you're certainly not wrong. Depending on where you look, the recipe for a piadina, this Italian flatbread, is almost identical to that of a tortilla. The piadina is popular in the Romagna region of Italy and uses lard and/or olive oil. It's typically filled with cured meats and cheeses but a sweet version with Nutella is also popular.
Thank you Anshie for hosting our Italian themed Bread Bakers this month! See all the other Italian breads below.
Thank you Anshie for hosting our Italian themed Bread Bakers this month! See all the other Italian breads below.
Piadina
Yield: 5
Ingredients
225g flour
1t baking powder
1t salt
1 1/2 tablespoon olive oil
112 grams water
Directions
Whisk together flour, baking powder, and salt. Add oil then enough water to make a soft but non-sticky dough.
Place dough in an oiled bowl, cover and let rest for at least 30 minutes.
After the dough has rested, divide into 5 balls. Roll each ball out to an approximately 7 inch circle.
Heat a flat bottomed skillet over medium heat. Brush lightly with oil and cook each piadina a minute or two on each side. Serve immediately.
1t baking powder
1t salt
1 1/2 tablespoon olive oil
112 grams water
Directions
Whisk together flour, baking powder, and salt. Add oil then enough water to make a soft but non-sticky dough.
Place dough in an oiled bowl, cover and let rest for at least 30 minutes.
After the dough has rested, divide into 5 balls. Roll each ball out to an approximately 7 inch circle.
Heat a flat bottomed skillet over medium heat. Brush lightly with oil and cook each piadina a minute or two on each side. Serve immediately.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com
- Casatiello by A Shaggy Dough Story
- Ciabatta Sandwich Rolls by Herbivore Cucina
- Classic Italian Bread by Hostess At Heart
- Cornetti by Gayathri's Cook Spot
- Einkorn Parmesan Piadina by The Wimpy Vegetarian
- Fingermillet and Rosemary Focaccia by Sizzling Tastebuds
- Focaccia Caprese by Sneha's Recipe
- Grissini by Sara's Tasty Buds
- Gubana - An Italian Sweet Bread by The Schizo Chef
- Il Pane di Matera by Food Lust People Love
- Italian BLT Focaccia by A Salad For All Seasons
- Italian Easter Bread by Palatable Pastime
- Italian Easter Cheese Bread by A Baker's House
- Italian Herb and Garlic Focaccia by Hezzi-D's Books and Cooks
- Italian Stuffed Pane Bianco by Cook's Hideout
- Mini Panettone by Mayuri's Jikoni
- Pane Bianco by Veenas Vegnation
- Pane di Genzano by Spiceroots
- Piadina by Passion Kneaded
- Pizza alla Siciliana by Karen's Kitchen Stories
- Rosemary and Cabernet Salt Focaccia by What Smells So Good?
- Torta Salata Pasquale by A day in the Life on the Farm
This will be so good rolled up with some yummy cured meats and fresh tomatoes! Love it. Thank you for participating this month.
ReplyDeleteThat bread looks perfect to me and I'd love to fill one up for lunch!
ReplyDeleteLove these piadinas, and your suggestion of topping them with Nutella!
ReplyDeleteThese look wonderful. One person's tortilla is another's piadina! Fill it with antipasti, and there's no mistaking it for a tortilla.
ReplyDeletelove these flat breads. I would love to have it with some soup or salad.
ReplyDeleteThese look wonderful!!!
ReplyDeleteGreat looking piadina.
ReplyDelete