Here’s my slightly late entry for this months fresh from the oven challenge. This month’s challenge was hosted by Alex of Dear love blog. She chose an Italian flat bread called piadina. Traditionally piadina are made with lard but because Alex is vegetarian she made them with olive oil. The recipe below gives quantities for olive oil or lard. I’m not vegetarian but still have no desire to cook with lard so I stuck with olive oil.
I filled mine with mozzarella and parma ham and baked them in the oven for a few minutes until the cheese had melted. They were super easy to make (I cheated and put all the ingredients in my kitchenaid and let it do all th work), relatively quick to prepare and very tasty.
Here are a few vegetarian fillings suggested by Alex that all sound delicious:
Wilted spinach with nutmeg, garlic & ricotta
Potato, pecorino & rosemary
Cherry tomatoes, mozzarella & basil
Gorgonzola, pear, rocket & walnuts
Taleggio, porcini & thyme
I had planned to bake these last weekend ahead of the deadline and fill them with griddled aubergine and mozzarella but I forgot I was out of plain flour until our next supermarket trip. I’m glad that I tried the recipe even if I am a few days late.
500g Plain flour
1 tsp Bicarbonate of soda
1/2 tsp Finely ground sea salt
100ml Olive oil or 100g Lard
200ml Warm water
- Place the flour, bicarbonate of soda, salt & olive oil/lard in a large bowl.
- Gradually add the water stirring with loose fingers until the mix comes together to form a soft dough.
- Turn out on to a lightly floured surface & knead until the dough becomes smooth & shiny, this should take about 5-10 mins.
- Divide into 8 equal balls, loosely cover with lightly oiled cling film & allow to rest for 30 minutes.
- Heat a non stick cast iron skillet over a high heat for 5 mins.
- On a well floured surface flatten each ball & roll out into a disc 2-3 mm thick, prick all over with a fork.
- Place a disc of dough flat in the centre of the pan & press down gently. Cook for 2 mins or until the dough is crisps & brown spots begin to appear then flip & repeat on the other side.
- Cook the piadina one at a time until all the dough is used.
- Cover with a clean t-towel to prevent them drying out whilst you prepare your desired filling.
- Place one piadina on the bottom cover evenly with filling & top with another.
- If you like your fillings cold, cut into wedges & serve. Alternatively heat through in the oven or a sandwich press & serve hot.