Most cultures have a version of grilled flat bread, for example, the Spanish have their tortilla, the Greeks the pita, and East Indians have Nan. In Italy, a popular flat bread is call piadina and it’s a no-yeast bread that typically uses both lard and yogurt but this recipe uses Olive oil. Piadina bread it typically used to make a flat bread sandwich, which has an infinite number of variations. It’s a quick and easy recipe for times when you need to impress but don’t have much time.
Ingredients
- Flat Bread
- 500 g Flour, ~3 3/4 cups
- 8 oz Water at room temperature ~ 1 cup
- 80 g Olive Oil
- 1 tsp Sea salt
- 0.5 tsp Baking soda, 1/3rd might be better depending on your elevation
- Sandwich
- Provolone or Mozzarella Cheese
- Salami or prosciutto
- Fresh Spinach
- Mayonnaise
- Sun Dried Tomatoes
- And/or just about anything else you can imagine would taste good, e.g., pesto, etc.
Process
- Mise en Place – Measure and prepare you ingredients prior to starting.
- Sift flour, salt, and backing soda (or stir well to fully mix).
- Put in stand mixer (or in bowl if doing by hand).
- Turn on mixer to speed #1 and add olive oil.
- Add water and mix for 4 mins.
- Increase speed to #4 and mix 4 mins.
- Dump dough onto floured surface and add flour until dough is soft but not sticky.
- Cover with film and let rest for 30 mins.
- Cut into 6 equal pieces (~105 g each).
- Roll into balls and let rest 10 mins with a towel over them.
- Heat a cast iron skillet on Med heat. Add olive oil to coat base.
- Taking each ball in turn, flatten and roll into an even disk the size of your skillet (or 8″-10″).
- Cook dough on each side for ~1min. The bread should have some brown spots.
- Make your sandwich now with warm bread or stored covered for later sandwiches.
