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15 February 201915 February 20190 0
by in Bread&Cotags: , ,
It was so much that I didn’t prepare the piadine flatbreads! And only by rolling out their beautiful, soft, oil-scented dough, I realized how much I missed them.

Maybe I hadn’t done them until now because here in Shanghai there are a little classic ingredients to stuff them, I don’t  have available cold cuts or cheeses everyday, indeed, they are a rarity. But it happened that I found myself here in the city during the Chinese New Year, so city empty and shops closed. No yeast in the house and stock of bread in the freezer almost over. But I always have a good supply of flour and so I came back to them. Knead in the morning and cooked in the evening, ready to accompany various delicious oriental gravies. Because now here I am necessarily becoming a master of fusion cuisine!

These piadine are simple to prepare, fragrant and soft enough to be rolled without problems. The only thing you need to keep in mind is the rest in the fridge that they absolutely need, so get organized with the times. I usually dough in the evening and cook them in the morning. And then just choose between bacon, mortadella, zola … and why not some peanut chicken or smoked tofu with water spinach?

 

Layered piadine (tipycal flatbread)

Ingredients for 6 piadine:

  • 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
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.
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.
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.
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.
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