Italian cuisine · Dough, Pasta & Rice

Piadina Romagnola

Thin flatbread from Romagna, made with olive oil in the dough and baked in a dry pan until speckled.

Ingredients · for 4 servings

• 500 g flour
• 250 ml lukewarm water
• 80 ml olive oil
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp honey

Instructions

1. Mix flour, baking powder and salt, add olive oil, honey and gradually the water, then knead for 8 min into a smooth, soft dough.
2. Shape the dough into a ball, cover with a cloth and let rest at room temperature for 30 min so it will roll out easily later.
3. Divide the dough into six equal pieces and shape them into balls.
4. Roll out each ball on a lightly floured surface into a circle about 22 cm across and 3 mm thick, and prick several times with a fork so no large bubbles form.
5. Heat a heavy pan without any fat until very hot and bake each piadina for 1.5-2 min per side, until brown spots appear and the flatbread puffs up slightly.
6. Stack the finished flatbreads immediately in a cloth so they stay soft, and serve warm filled with cream cheese, rocket and tomato.