300 g all purpose flour
300 g wholewheat flour
4 tablespoons extra-virgin olive oil
2 teaspoons salt
150 ml water
150 ml milk
more oil to brush


1.Sift the two flours in a bowl, make a well and add the extra-virgin olive oil and salt in the center. Now add the water and milk, stirring first with a fork, then move to knead by hand on the table. Work the dough until smooth and elastic, cover it with the inverted bowl and let rest for 15 minutes.
2.Now stretch the dough, press it a bit with your hands and wrap it to the long side. Cut it into six equal pieces and give each one the shape of a ball. Cover (I used the film) and let it rest for another quarter of an hour.
3.Now roll out each dough ball thinly, until you get a disk (more or less). Brush with oil and roll without too much pressure. Wrap the roll to form a snail, place it on a baking sheet or in a box, cover well with the film and let it rest in the fridge at least an hour, or even overnight.
4.When cooking, heat a non-stick frying pan with a thick base over the heat. Take the little balls and roll them out again with the rolling pin, without making them too thin. Cook one piadina at a time in the pan, turning it every few minutes, without piercing the bubbles that will form. Keep the wraps warm and covered with a clean cloth until ready to fill them. Once cold they can be frozen.

Piadine flatbreads are tasty and soft, perfect to fill with the ingredients you prefer, for an informal dinner or a picnic …

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