Contemporary recipes often call for leavening the dough with baking powder and cooking the rounds in a cast-iron skillet on the stovetop, but the process is just as quick (about an hour) and straightforward: Mix the ingredients to form a smooth dough, let it rest briefly, roll it into disks, poke them with a fork to prevent puffing, cook them until spotty brown on both sides, and eat them warm-usually folded around sandwich fillings such as meats, cheeses, greens, or spreadable sweets such as Nutella or ricotta with honey.Ī few ingredients, an hour’s work, and endless versatility? No wonder this bread enjoys a cultlike following (it has even been the subject of poetic verse). Traditionally, the dough was made from flour, salt, lard (Emilia‑Romagna is pig country), and water and the breads were baked on earthenware disks over an open fire. Bread can be kept in an airtight container at room temperature for up to 3 days.Originally from the northern region of Emilia‑Romagna but now popular all over Italy, piadina (“little plate”) delivers a moist, tender chew that falls somewhere between the texture of a flour tortilla and that of an unpuffed pita. Sprinkle with salt, pepper, and additional cheese and top with sprigs of rosemary.īake, rotating sheets halfway through, until crisp and golden, 15 to 20 minutes. Transfer pieces of dough to prepared baking sheets. If you don't have pasta rollers, just roll out thinly with a rolling pin. (The thinnest I passed my dough through was #4). Using a pasta machine, pass dough through the widest setting a couple of times and then pass the dough through the next two or three thinner settings. Turn out dough onto a lightly floured work surface. Meanwhile, line two baking sheets with parchment. Refrigerate until well chilled, at least 1 hour or overnight. Place dough in a lightly oiled bowl and cover with plastic wrap. Cover with lightly oiled plastic wrap let rest for 10 minutes. Transfer dough to a lightly floured work surface knead four or five times, forming into a ball. Switch to medium speed and mix until dough is soft but not tacky, about 2 minutes. Add olive oil, flour, and salt and mix on low speed for 1 minute. If using a stand mixer, attach your dough hook. In the bowl of an electric mixer, stir the water and yeast together. Sicilian salt and silver salt spoon from The Meadow About ½ cup of olive oil, for brushing on the flatbreads.¼ cup freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling.2 teaspoons coarse salt, plus more for sprinkling.15 ounces (about 3 cups) all purpose flour, plus more for dusting.3 tablespoons extra virgin olive oil, plus more for bowl and plastic wrap. The original also had a little honey in it, and I omitted that.Īdapted slightly from Martha Stewart Baking Handbook In the original recipe, it called for an egg wash on the breads, but I prefer to do an olive oil wash. These little breads don't have to be a uniform size or shape - it's kind of rustic anyway if they are not. If you don't have pasta rollers, just roll them out by hand but the pasta rollers make it so much easier and faster. The dough is divided into small pieces and passed through pasta rollers to make a nice flat bread. It's a great excuse to break out your pasta rollers, if you have them. This delicious bread is sort of a cross between a cracker and a bread. I hadn't made these in ages but they are easy and fun to make and can be also used as an appetizer. I wanted to get out of that rut and thought I'd make these easy herbed flatbreads for a change. I used to make focaccia bread a couple of times a week, but lately this incredibly easy artisan bread has been on our dinner table most nights. We sure bake a lot of bread in this house.
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