How to make an Italian piadina flatbread at home? Subtleties and secrets of cooking. TOP 4 recipes with photos. Video recipes.
Italy is famous for its picturesque nature, masterpieces of art, rich culture and, of course, delicious food. Besides the popular pasta, risotto, ravioli, lasagna … there are many other traditional dishes and snacks of this country. One of the gastronomic culinary treasures is the traditional Italian piadina. It is a delicious embodiment of the history of the Emilia-Romagna region, where tortilla has been considered the food of peasants for many years and replaced bread in poor families. Today it is a popular fast food that is the menu leader in local cafes and street stalls.
It is an Italian piadina thin fried flatbread in the oven or on the grill. It is prepared on the basis of products that quickly and permanently satisfy hunger. Inside the piadina there can be anything that suits your taste. A variety of fillings are usually placed in the cake and folded in half in the manner of a Mexican quessadilla. However, pizza is often made with Italian flatbread, which lovers of thin dough will like.
Subtleties and secrets of cooking
- The classic flatbread contains flour, melted pork fat (lard), milk, sugar and salt. However, depending on the region where it is prepared, the composition may vary. Somewhere lard is replaced with olive oil, someone adds a pinch of soda to the dough to make the cake softer. In any case, the taste will remain great.
- The dough is thoroughly kneaded until it does not stick to your hands.
- The finished dough is usually kept for 30-40 minutes.
- Fry the cake on both sides until golden brown and crispy crust. In an industrial setting on a wide stone slab, and at home in a dry frying pan.
- The thinnest piadina in Rimini (2-3 mm). In Forli and Ravenna, it is made thicker (4-8 mm).
- Immediately after removing the cake from the pan, the pre-prepared filling is wrapped in it.
- Piadina goes well with any fillings: prosciutto, pancetta, bresaola, salami, soft and hard cheeses, arugula, basil, ham, sausage, herbs.
- Drink piadina hot or warm. Fast food is complemented with local red wine.
Italian flatbread is served in three versions:
- In a semicircle: put the filling on half of the cake and cover with the second free part. In Italian establishments, this type is served freshly baked with fried pieces of bacon.
- Roll (rotolli): cover a thin piadina with a filling and roll it up. The tortilla is not baked until completely cooked, but only slightly toasted on both sides.
- In the form of a pie (kreschone): a "closed" piadina consists of two flat cakes with a filling in the middle. The edges of the cakes are connected with a fork or by hand. Kreschon is baked in an oven and served hot.
Piadina tortilla dough - a classic recipe
Discover a simple and tasty dish and make piadina tortilla, a classy dough. Although there are many recipes for piadina tortilla dough: with ghee, olive oil, yeast, soda, water, milk, yogurt, etc. Therefore, having mastered the classic recipe, then you can experiment.
- Caloric content per 100 g - 259 kcal.
- Servings - 4
- Cooking time - 30 minutes
Ingredients:
- Flour - 2 tbsp.
- Olive oil - 1 tablespoon
- Salt - a pinch
- Water - how much will it take
- Baking powder - a pinch
Making a dough for a piadina cake according to the classic recipe:
- In a deep bowl, combine flour, salt and baking powder sifted through a fine sieve.
- Pour olive oil into the dry mixture and add water little by little.
- Knead a soft elastic dough and rest for 20-30 minutes.
- Then divide the dough into 4-6 pieces, depending on the size of the pan, and roll each piece thinly.
- Preheat the pan well and put the cake on it. Puncture it with a fork and fry the piadina over medium heat until golden brown on both sides.
- Add the filling to taste to the finished piadina and serve.
Piadina with meat filling
Piadina, the recipe with meat filling will appeal to all eaters, especially men. The flatbread is hearty and with nutritious filling. Every housewife can cook it, not only in Italy, but also in our country.
Ingredients:
- Flour - 250 g
- Dry yeast - 3 g
- Olive oil - 2 tablespoons
- Serum - 100 ml
- Sea salt - 0.3 tsp
- Boiled ham - 100 g
- Bulgarian pepper - 0, 5 pcs.
- Mayonnaise - 1 tablespoon
- Black olives - 7 pcs.
- Blue cheese - to taste
- Green onions - bunch
- Seasonings to taste
Cooking piadina with meat filling:
- Pour yeast into flour and stir.
- Warm the whey slightly and stir with olive oil.
- Pour whey into the dry mixture, salt and knead the dough.
- Cover it with a towel and let it sit in a warm place for an hour for the dough to come up.
- Divide the dough into 4 pieces and roll each thinly.
- Transfer the workpiece to a hot frying pan without oil and fry on one side. The dough will bubble and grow.
- Flip the cake over to the other side and press down with a spatula to brown the bottom.
- Transfer the finished cake to a dish and brush with mayonnaise.
- On top of one half of the piadina, chop the blue cheese, put the chopped green onions, add the ham sticks and the olives halves.
- Cover the filling with the free edge of the flatbread and serve the piadina to the table.
Italian piadina
Italian piadina is one of the first types of bread that tastes good on its own. But supplemented with the filling, which can be varied, it turns out to be a hearty and delicious appetizer.
Ingredients:
- Flour - 3, 5 tbsp.
- Soda - 0.5 tsp
- Salt - 1 tsp
- Butter - 110 g
- Olive oil - 2 tablespoons
- Whole milk ricotta - 450 g
- Fontin cheese - 200 g
- Cured prosciutto ham - 150 g
- Lemon zest - 2 tsp
- Basil - 1 tbsp
Cooking an Italian piadina:
- Combine flour, baking soda and salt in a bowl.
- Add 1, 5 cm diced butter to dry foods and stir.
- Pour in water little by little and stir until a sticky, smooth dough forms.
- Cut the dough into 4 pieces, form them into "lumps", wrap them in plastic wrap and refrigerate for half an hour.
- On a floured work surface, roll out circles with a diameter of 20-25 cm and a thickness of 0.3 cm.
- Brush the scones with olive oil and place in a preheated grill pan.
- Toast the tortillas on each side and cool slightly.
- In a bowl, combine the sliced ricotta with the lemon zest, season with salt and pepper and brush over the piadina.
- Sprinkle with grated fontin cheese on top and place in two slices of prosciutto.
- Cut each piadina cake into 8 pieces, place on a dish and sprinkle with chopped basil leaves.
Italian piadina flatbread with fish filling
The Italian piadina, a stuffed tortilla, is a popular street food that is quite easy to bake at home. Although you can use a purchased thin pita bread or tortilla as a tortilla, the piadina's dough is slightly different.
Ingredients:
- Wheat flour - 200 g
- Olive oil - 40 ml
- Water - 80-85 ml
- Salt - 1/3 tsp
- Canned tuna - 1 can
- Chicken eggs - 2 pcs.
- Mayonnaise - 1 tablespoon
- Black olives - 5 pcs.
- Red onion - 0, 5 pcs.
- Apple cider vinegar - 1 tablespoon
- Cherry tomatoes - 4 pcs.
- Green onion - a few feathers
Making an Italian piadina cake with fish filling:
- In a bowl, combine the flour with olive oil, water and salt.
- Knead the dough until smooth and elastic: by hand for 10-15 minutes, with a mixer for 6-7 minutes.
- Divide the finished dough into 6 parts, roll each into balls and leave under a towel for half an hour.
- Roll out the dough into thin cakes and pierce them in several places with a fork.
- Bake piadina cakes in a dry skillet without oil on both sides. Do not overdry the cake, because it should remain soft, not crispy.
- For the filling, chop the red onion thinly and marinate in apple cider vinegar.
- Squeeze the tuna from the excess oil, mix with mayonnaise and apply the mixture to one side of the finished cake. Spread the onion squeezed from the vinegar on top.
- Divide the hard-boiled eggs into wedges and fan out on top of the filling along with the olives halves.
- Then sprinkle everything with chopped green onions, put the halves of the cherry tomatoes and cover with the other half of the tortilla.
