Piadina

Summary

Ingredients

• 500g flour
• 1 ½ teaspoon salt
• 2 tablespoon olive oil
• 60 ml water, lukewarm
• 1 bag / s dry yeast
• 240 ml mineral water, carbonated

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Instructions

1. Dissolve the yeast in the lukewarm water and let it rest for 5 minutes. Then mix the remaining ingredients with the yeast mixture and knead for 10 minutes.
2. It`s even faster in the Küma, for 5 minutes.Let the dough rise in a covered bowl for 1 1/2 hours.
3. Knock it off again and let it rest for another 10 minutes. Divide the dough into 9 equal portions and shape them into small balls.
4. Roll out the dough balls into circles (approx. 16-18 cm in diameter) on a lightly floured worktop.
5. Preheat a heavy, cast-iron or enamelled pan for at least 5 minutes and place a flatbread in it.
6. A little tip on the side: To prevent the dough from sticking to the worktop, roll up as soon as possible before they come into the pan.
7. Cook each flatbread for about 4-5 minutes, turning frequently. Stack the finished flatbreads on top of each other and cover with a cloth so that they stay warm and soft.
8. We like to eat them folded up and topped with majo, lettuce, cucumber, tomato and ham.
9. The Italian variant would be folded up (as panino) and with basil and Parma ham as a topping.
10. Or also very tasty with seasoned olive oil and antipasti.

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