Wednesday, March 18, 2020

Italian Flatbread (Piadine)

Like many people, SP is working from home and will be doing so for a few weeks. Since he currently doesn't have a commute, we have a bit more time to make dinner in the evenings. This week, we used the extra time to make Italian Flatbread (Piadine). The recipe is from Cook's Illustrated September & October 2019.
There isn't yeast in these, so they're quick & easy. Just flour, baking powder, salt, vegetable oil, and water. The dough does need to sit and rest for 30 minutes before you roll it out and cook it in a skillet. We used our cast iron skillet, but the recipe says a non-stick skillet can be used.
The recipe makes four flatbreads. They only take a couple minutes on each side in the skillet and then you fill them with whatever you like. We used prosciutto, fresh mozzarella, and arugula with a drizzle of balsamic syrup. The first night we weren't too hungry so we split a flatbread.
These are really tasty. It's like a less chewy and less dry pita.We both really liked it. They'd be great in the summer with all sorts of fresh, summer vegetables. Any combination of meat, cheese, greens, veggies. The recipe suggests Nutella with mascarpone as a filling so I guess these can be dessert, too.
Definitely a Make Again recipe.

Recipe here: Italian Flatbread (Piadine)

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