Piadine Romagnole – Romagnolian Flatbreads
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500g flour
- 150 g lard
- 0.5 teaspoon ½ salt
- milk or water
- 0.25 teaspoon ¼ sugar
- Parmesan, grated, salami, ham, bacon slices (raw or fried)
Print Recipe
Pin Recipe Instructions
- Put the flour in a large bowl and make a well in it. Put the salt, sugar and lard in there. Process little by little by adding milk or water to a smooth dough. Alternatively, the dough course of a food processor can do this, I use the agitator of the bread maker.
- Knead well for about 10 minutes. If the dough sticks too much, add a little more flour.
- Then divide the dough into pieces, these should be the size of eggs or plums. Pull the dough pieces into flat cakes with your hands, then lightly flour them and stack them. Cover with a damp kitchen towel to avoid drying out.
- Heat an iron pan as high as possible or bring a baking stone in the oven to the highest possible temperature (this works great in a kettle grill), place a flatbread on it, poke in several times with a fork to make cooking easier.
- As soon as one side starts to get brown stains, turn with a palette and bake the other side. Covered with a cloth or on a wire rack in a warm saucepan on the stove, keep warm until all the dough pieces are baked. It takes about 5 minutes to bake a flatbread.
- To fill them as you like, e.g., with grated Parmesan and ham, or pre-baked bacon and processed cheese or with salami slices, Emmentaler or even with chocolate, which cover one half and fold over the other. If you like, put it back in the oven or even toaster briefly, but be careful that nothing spills out.
- Tastes sweet for breakfast and savory with various salads.
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