Piadina

Ingredients for 3 servings:

• 500 g flour
• 1 ½ tsp salt
• 2 tbsp olive oil
• 60 ml water, lukewarm
• 1 bag(s) of dry yeast
• 240 ml carbonated mineral water
• Flour for the work surface

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 30 minutes

small flatbreads from Italy, baked in a pan without fat

Dissolve the yeast in the lukewarm water and let it rest for 5 minutes. Then combine the remaining ingredients with the yeast mixture and knead for 10 minutes (you can knead the dough even faster by using a food processor for 5 minutes). Let it rise in a covered bowl for 1 1/2 hours. Punch it down again and let it rest for another 10 minutes. Divide the dough into 9 equal portions and shape them into small balls. On a lightly floured work surface, roll out the dough balls into circles (approx. 16-18 cm in diameter). A quick tip: To prevent the dough balls from sticking to the work surface, roll them out as soon as possible before placing them in the pan. Preheat a heavy pan, preferably cast iron or enameled, for at least 5 minutes, place a flatbread in it, and cook each flatbread for about 4-5 minutes, turning frequently. Stack the finished flatbreads on top of each other and cover with a cloth to keep them warm and soft. Note: We like to eat them folded and topped with mayonnaise, lettuce, cucumber, tomato, and ham. The Italian version would be folded (as a panino) and topped with basil and Parma ham. It’s also delicious with seasoned olive oil and antipasti.