Piadine from Grill
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 3 mins |
| Total Time | 1 hr 18 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 360 ml water, warm
- 1 pack dry yeast
- 0.5 teaspoon ½ sugar
- 600 g wheat flour
- 3 tablespoon olive oil
- 1 tablespoon salt
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Put all ingredients in a large mixing bowl and mix roughly with a hand mixer (dough hook). Then take the dough out of the bowl and knead by hand on the floured work surface until a smooth lump of yeast dough is formed. If you have a powerful kitchen machine, you can also let the machine finish kneading the dough.
- Let the finished yeast dough rise / rest for approx. 1 hour in the bowl (preferably covered with a cloth) in a warm place. After rising, knead again briefly, cut into 8 equal parts and roll out each piece of dough into a flat cake (diameter approx. 15 cm). Place the dough cakes one at a time on baking paper.
- Using the baking paper, place the dough flatbread on the hot grill (baking paper facing up) and peel off the baking paper immediately. After about 1 - 2 minutes, the piadins can be easily turned. They are ready after a total of approx. 3 minutes of grilling time.
- While the second side is grilling, the first side can be filled as desired (e.g. with cheese, dips, herb butter, etc.).
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