If you are searching for a Piadina recipe made with olive oil, this is it! This no yeast Italian flatbread includes baking powder as a leavening agent.
In a large mixing bowl (of a stand mixer) whisk together the flour with the baking powder and the salt.
Add the olive oil, lukewarm water and milk.
With the dough hook attachment, knead for approximately 10 minutes (the dough should pull away from the sides of the bowl).
Remove the ball of dough from bowl, place on wooden board and knead 4-5 times. Shape into a ball. The dough should be soft and smooth. Alternatively, knead by hand.
Wrap the ball of dough with plastic wrap. There is no need to brush it with oil.
Allow the dough to rest for about 30 minutes at room temperature. Another option is to refrigerate the dough overnight.
Divide and shape the dough into 4 balls (approximately 120 grams each).
Dust wooden board lightly with flour.
With a rolling pin, roll out each ball of dough into an 8 inch round disc -about ⅛ inch thick (or desired thickness).
Continue to roll out the other balls of dough (discs can be stacked, separated with a piece of parchment paper).
Heat a large cast-iron, griddle or non-stick pan over medium-high heat.
Lightly brush the pan with olive oil. Add the rolled out piadina and prick with a fork to avoid air bubbles.
Cook until light charring occurs, about 1- 2 minutes.
Turn over and continue to cook for an additional 1-2 minutes.
Wrap in a clean tea towel to keep warm. Repeat with the rest of the dough.
Serve immediately (while still warm) with your favorite fillings.
Notes
If the dough appears wet and a little sticky, add 1 tablespoon of flour at a time until the right consistency is achieved. This is to say, soft and smooth.
The milk can be replaced with water.
The idle time of 30 minutes makes the dough easier to roll out.
Pricking the piadina prevents air bubbles from forming.
This flatbread is best as soon as it are made.
During the idle time of 30 minutes, you can prepare your favorite fillings.
1 serving = an 8 inch piadina
To refrigerate: Once they have cooled down, place in an airtight container and refrigerate for up to 3 days. To freeze: Once they have cooled down, place in an airtight container and freeze for up to 3 months. Separate with a piece of parchment paperTo reheat: Remove piada from refrigerator or freezer and place in a large skillet over medium-low heat. Reheat gently. Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *adapted from la cucina italiana