Homemade Piadinas (Italian Flatbread)
|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||water|
Pinched by hoerlel, and 186 more.
- Grocery List
DirectionsIn 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.Make 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.Turn 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.Transfer to a lightly oiled bowl and let it rest for 30 minutes. The dough can also be refrigerated for several days.When ready to cook, divide the dough into 6-8 pieces (6 for small ones or 8 for large). Shape each pieces into a ball.Use 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.Set 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.Transfer 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.Fill with your desired filling or eat with hummus!