Rustic Italian Flatbread Recipe

It s like an italian version of soft tacos. Remove it from the oven and transfer it to a rack to cool. It is a true street food cooked to order in small sidewalk booths and filled with cheeses grilled vegetables greens prosciutto or ham even jams.

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We should add that italy is full of flat unleavened bread types.

Rustic italian flatbread recipe.

How to make piadina italian flatbreads step by step add the flour baking powder and salt to a bowl stir so everything is evenly mixed through photo 1. Add 1 1 2 cups unbleached flour and 1 2 cup whole wheat flour. Crisco pure olive oil. You just need the ingredients a bowl and a fork along with an oven to bake in.

The carasau from sardinia the crescia from marche the tigella from emilia. Sprinkle 1 4 teaspoon yeast over. Made by hand with active dry instant yeast flour and water and baked on a hot pizza stone. Cover the flatbread and let it rest for 30 to 45 minutes while you preheat the oven to 400 f with a baking stone on the middle rack.

1 cup water heated to 120 degrees to 130 degrees f. With a large baker s peel transfer the flatbread on its parchment to the heated stone. Smoked bacon cremini mushrooms asparagus and asiago cheese all come together on a thin crunchy flatbread crust to create a hearty and delicious main dish pizza. There isn t one single piada recipe and over the centuries it has changed a lot.

They had to. Definitely piadina a rustic italian flatbread. Easy and quick italian rustic crusty bread at home no knead no machine no dutch oven with only 2 hour rise time. Bake the flatbread for 20 to 25 minutes until it s golden brown.

Place 1 1 2 cups warm water in large bowl. A flat bread from the italian region romagna. Using wooden spoon beat until well. Great with arugula and soft cheese squacquerone is the one typically used or cold cuts and a glass of sangiovese superiore di romagna from forli.

3 cups pillsbury best bread flour. The dough can sit at 40 degrees f 4 degrees c up to 2 days. This recipe for rustic italian bread is pure and simple. Make a well in the flour and add the water and olive oil.

But a document from the community of modigliana talks about the piada back in the 1371. For some reason i believed i would need all sorts of tools machines and special ingredients like malt to make it happen but then flavia my cousin in tuscany shared her basic bread recipe with me. The one that we now call a romagnola piadina is from the 20th century. Let stand 5 minutes.

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