Piadina - the Italian flat bread from Romagna Recipe cosmopolita

1. 1

   Mix and knead flour, chemical yeast, milk, salt and fresh cream.

2. 2

   Knead the misture for about 4 or 5 minutes until it is smooth.

3. 3

   The dought will be firm but not too dry or crumbly.

4. 4

   Then divide it into equal portions, and shape them into balls (the size of a mandarin) cover with plastic wrap, and let rest at least 30 minutes before baking.

5. 5

   Using rolling pin roll dought out until about 3 mm thick.

6. 6

   Heat an iron pan (a fireproof stone is even better) until it is very hot and cook the each piadina on both sides, pricking them with a fork, 4 or 5 mnutes or until it is brown on each side

7. 7

   Place on a wire rack while cooking remaining circles.

8. 8

   Cover them with a cloth to keep them warm.

9. 9

   Serve warm with salami, cheese and salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.