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