Recipe · Breads, flatbreads and fritters · Emilia-Romagna · Rimini
Piadina romagnola
the bread of Romagna, a flatbread cooked on the griddle and eaten hot, from the recipe of the protection consortium of Piadina Romagnola PGI, with lard or with extra virgin olive oil
preparation
How it is made
Quantities are for 6 piadine. The steps are in the order you do them.
- pour the flour onto the pastry board, add the salt and, if using, the bicarbonate, and mix well
- make a well in the middle of the flour, put the lard, or the oil, into it and start to dissolve it with a little water, using a fork
- add the rest of the water little by little and work in the flour a bit at a time, mixing with your hands
- knead vigorously for about ten minutes
- divide the dough into 6 equal pieces, about 130 g each, make balls and cover them with cling film
- leave them to rest in the fridge for at least half an hour
- roll the balls out thin with the rolling pin, with a little flour so they do not stick
- heat a non-stick frying pan, or a griddle, well and cook the piadine one at a time for a few minutes on each side, until they puff up and get golden spots
