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1
To make the dough, sift the flour, salt, and baking powder together.
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2
Make a well in the center, add the water and oil to it and blend until the dough is smooth.
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3
Knead the dough on a lightly floured surface for 1 minute.
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4
Cover and allow it to sit for at least 30 minutes at room temperature.
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5
Cut the broccoli rabe into 2-inch pieces and blanch in a large pot of boiling salted water for 4 minutes or until tender.
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6
Drain well in a colander.
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7
Place the olive oil in a skillet over medium-high and saute the garlic until golden.
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8
Add the broccoli rabe, red pepper flakes, and salt to taste.
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9
Saute for another 4 to 5 minutes.
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10
Remove all ingredients from the pan and allow to come to room temperature.
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11
Divide the dough into eight equal portions, then roll them out on a lightly floured surface into 8-inch rounds.
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12
Warm a skillet over high heat until a drop of water evaporates immediately upon hitting the surface.
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13
Place the pieces of dough in the skillet, dry, cooking one side until they become firm and golden, which should take less than a minute.
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14
Flip them over, cook the other side, then transfer to a plate or cutting board or just fill it in the pan, fold it over and then remove to a plate to serve hot.
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15
While the piadine are still hot, place the broccoli mixture in the center of them, fold them over to form half-moon shapes.
