Griddle Breads from Emilia-Romagna

Serves: 8
Total Calories: 193


3 1/2 cups all-purpose unbleached flour
1 teaspoon salt
1 teaspoon baking powder
1 cup water
1/4 cup fresh lard, melted and cooled, or olive oil
Cooked greens, sliced meats, or cheese


1 In a large bowl, stir together the flour, salt, and baking powder. Add the water and lard or oil. With a wooden spoon, stir until a soft dough forms. Scrape the dough onto a lightly floured surface and knead the dough briefly until it is smooth. Shape the dough into a ball. Cover with an inverted bowl and let rest 30 minutes to 1 hour.

2 Cut the dough into 8 even pieces. Leaving the remaining pieces covered, roll out one piece of the dough into an 8-inch circle. Repeat with the remaining dough, stacking the circles with a piece of wax paper between each one.

3 Preheat the oven to 250°F. Over medium heat, heat a large nonstick skillet or pancake griddle until it is very hot and a drop of water sizzles and disappears quickly when it touches the surface. Place a circle of dough on the surface and cook 30 to 60 seconds, or until the piadina begins to firm up and turns golden brown. Turn the dough and cook for 30 to 60 seconds more, or until nicely browned on the other side.

4 Wrap the piadina in foil and keep warm in the oven while cooking the remaining dough circles in the same way.

5 To serve, place greens or slices of prosciutto, salami, or cheese to one side of a piadina. Fold the piadina over the filling and eat it like a sandwich.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 193
Calories from Fat: 0

This Griddle Breads from Emilia-Romagna recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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