Piadina
by
Helen Graves serves up a super simple piadina recipe, showing off the versatility of these classic Italian flatbreads. She fills them with coppa, rocket, ricotta and pickled fennel, but feel free to experiment with different fillings.
Ingredients
Piadina dough
- 500g of plain flour, white
- 2 tsp baking powder
- 1 tsp salt
- 3 tbsp of olive oil
Filling
- ricotta
- coppa
- rocket
- pickled fennel
Method
1
Mix the flour, baking powder and salt. Add water until the dough comes together – it will be soft and just a little sticky (take care not to add too much water). Add the olive oil, then knead until smooth. This will take at least 5 minutes
2
Leave to rest in a lightly oiled bowl, covered for 20 minutes, then cut into 6 pieces and roll out as thinly as you can, roughly into a circle shape
3
Prick the piadina with a fork, then cook in a dry frying pan for a few minutes on each side
4
Spread the ricotta on half of each flatbread and top with the rocket, coppa and pieces of pickled fennel
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Piadina
