Italian
Traditional Romagna Piadina with Olive Oil
by Casa Pappagallo · 705K subscribers on YouTube
A classic Romagna flatbread made with extra virgin olive oil instead of lard, equally simple and delicious. The dough rests half an hour before being rolled and pan-fried.
- Difficulty
- easy
Ingredients
5 items- FlourAs needed to make about 770g of dough
- WaterWarm or hot water, used to form the dough
- SaltA couple of pinches
- Baking SodaA pinch
- Extra Virgin Olive OilExtra virgin olive oil, used instead of lard in this version
Method
- Make a fountain with the flour, add salt and a pinch of baking soda.
- Heat the water until almost boiling, then turn off the heat.
- Add the extra virgin olive oil to the flour, then gradually pour in the hot water, mixing until a firm dough forms. It should be fairly dense, not soft.
- Cover and let the dough rest for at least half an hour.
- Divide the resting dough into pieces of about 120 g each (the chef made 7 pieces from about 770g dough).
- Dust the work surface with a little flour, then roll out each piece into a thin round.
- Heat a pan (previously heated) and cook each piadina until bubbles form and the bottom is golden, then flip and cook the other side. Press any bubbles that form.
- (Optional) Fill the cooked piadina with stracchino cheese, tomato, rocket, and mortadella.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
