|These flatbreads are a popular Italian variety, often served with antipasti. They are similar to roti in Indian cookery.
Season: All year
Recipe source: Adapted from Stephanie Alexander and Magggie Beer’s Tuscan Cookbook
- metric measuring spoons and cups
- small saucepan
- 1 medium bowl
- dough scraper
- griddle pan
- egg flip
- tea towel
- 500 g plain flour
- 30 g butter
- 1 teaspoon salt
- 1 cup tepid water
|What to do
- Set out your equipment and ingredients.
- Weigh the flour into the medium bowl and make a well in the middle.
- Barely melt the butter, then add it to the flour with just enough lightly salted water (about 1 cup) to make a dough.
- Knead well for 10 minutes, then wrap the dough in a cloth and put an upturned bowl over it. Leave for 30 minutes.
- Cut the dough into 20 pieces using the dough scraper. Roll each piece into a 5 mm thick disc that is 10 – 12 cm wide.
- Heat the griddle pan to hot. Cook a disc of dough for 3 minutes, then turn it over with the egg flip and cook for a further few minutes. The piadini will have developed slightly burned bubbles.
- Keep the cooked piadini warm under a tea towel on a plate while cooking the rest of the dough.
Interesting techniques used in this recipe are:
- Making a well in dry ingredients
- Cooking on a griddle pan