Homemade Piadinas (Italian Flatbread)
I served them stuffed with chicken, pesto, and salad and folded them like a taco but they are so versatile they'd be good with most anything you can come up with! The original recipe said to try with Nutella and bananas! YUM!
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- 4 1/2 c
- flour (i used half all purpose half whole wheat)
- 1 Tbsp
- baking powder
- 1 1/2 tsp
- kosher salt
- 1/3 c
- vegetable shortening
- 1 1/2 c
1In a large mixing bowl mix together the flour, baking powder, and salt. Drop the shortening into the flour mixture and use your hands to work it into the flour until there are no large pieces left.
2Make a well into the center of the mixture and pour in the water. Stir with a spatula or your hands until the dough is roughly formed.
3Turn the dough out onto the counter or a large cutting board and knead for 8-10 minutes until it forms a soft and uniform ball.
4Transfer to a lightly oiled bowl and let it rest for 30 minutes. The dough can also be refrigerated for several days.
5When ready to cook, divide the dough into 6-8 pieces (6 for small ones or 8 for large). Shape each pieces into a ball.
6Use a rolling pin to roll them out thinly. About 9 inches around and 1/8" thick. Prick them with a fork so they don't puff up too much.
7Set a cast iron skillet over medium to high heat (I used a non stick skillet and it worked just fine too). When the pan is really hot start cooking the piadinas. Cook them one at a time for one to two minutes per side or until toasted brown spots start forming.
8Transfer to a clean dish towel and cover them to keep warm. They are best eaten right away but they will keep well in a plastic bag on the counter for a couple days.
9Fill with your desired filling or eat with hummus!