Piadina Romagnola with Mozzarella | Homemade Italian Flatbread
(0)
30 min
Quick
Sezamo
Descoperă savoarea autentică a regiunii Emilia-Romagna cu această piadina fragedă pregătită în casă, umplută cu mozzarella proaspătă topită, roșii cherry dulci și rucola crocantă.
Preparation method
Preparing the dough
In a large bowl, sift the white flour and mix it with the baking powder and table salt. Make a well in the center.
Pour the extra virgin olive oil and lukewarm water into the well. Start mixing with a fork, then knead with your hands for 5-7 minutes until you get a smooth, elastic, and non-sticky dough.
Divide the dough into 2 equal balls, cover them with a clean towel, and let them rest at room temperature for 15 minutes so they become easy to roll out.
Chef's tip
For optimal texture, do not cook the piadina for too long, otherwise it will become stiff and crack when folded. The dough should remain pliable.
The pan must be completely dry, with no added oil or butter, to achieve the characteristic crust and traditional browned blisters typical of Romagna.
35 min
Under an hour
