Hello Bakers,
Piadina is the perfect bake for summer. There is no baking involved. The dough has no yeast so there is no bulk fermentation or proofing time. The dough does need to rest, at least, 20 minutes. But after that it can be rolled out and cooked.
Here is the link to Saturday’s pop up piadina demo. Piadina Pop Up Demo
The only limits to piadina fillings are our imaginations. It can be something as easy as a salad, grilled meat, chicken and lovely Italian meats and cheeses.
Here is the recipe. I hope you are inspired to give these a try. And if you do - please tag me - I love to see your beautiful bakes.
Equipment:
Scale, large bowl, whisk, teaspoons, 8-10” Saute pan, Rolling pin, Spatula, plastic bowl scraper
Piadina MEP
Ingredients:
245g All purpose flour
1/4 teas baking soda
1/2 teas salt
1 teas sugar (optional)
40g veg shortening (other fats can be used) in Italy lard most likely would be used
120g cool water
Olive oil - for cooking the piadina
Place the dry ingredients in the large bowl and whisk together. Add the shortening and mix it in with the bowl scraper - as it breaks down use you fingers to work the shortening into the flour mixture.
Make a well in the center of the dry ingredients and add the water. Use the bowl scraper to mix the water and flour mixture - mix into a cohesive mass.
Knead the dough for 3-5 minutes - typically it needs no extra flour on the work surface but if it is stick a little flour on the hands can help.
When smooth divide into 4 even piece, round evenly, cover with plastic wrap and let sit for 20 minutes.
To shape: Flour the work surface lightly and roll into a 8-10” square.
Heat a small amount of olive oil in the saute pan, when the pan is hot and the oil is shimmering, drop the circle of dough into the pan. cook for 2 minutes on each side.
You want to see the bubbles
When cool enough to handle - fill and enjoy! Baked Padina can be frozen, well wrapped, for up to 2 weeks. Thaw at room temperature and reheat in a 350 degree oven for 5 minutes.