Baked in a frying pan, piadina is a very easy bread to prepare. And it’s ready in less than half an hour!

INGREDIENTS

3 cups of wheat flour

2 tablespoons of oil

1 teaspoon of baking powder (cake yeast)

1 ½ teaspoon of salt

1 cup (tea) milk

wheat flour to sprinkle the countertop

PREPARATION MODE

In a large bowl, mix the flour with the salt and yeast. Open a hole in the center, add the oil and mix with your fingertips to incorporate, until it forms a flour.
Put the milk in two steps: add half and mix well with your hands; add the rest of the milk gradually, mixing with your hands, until you manage to form a ball. When you unhook your hands, you’re ready.

Transfer the dough to a smooth, floured workbench. Work, kneading the dough, for a maximum of 3 minutes!

Shape the dough like a cylinder and, with a baker’s spatula (or knife) divide into 6 equal pieces. Cover the dough with a damp dish towel so as not to dry out during the preparation of the discs – the dough of the piadina takes chemical yeast, so it does not need a rest to grow. If you are not going to use all the dough, separate what you are not going to use, wrap it in film and place it in the freezer.

Take a non-stick frying pan over high heat. Meanwhile, sprinkle the countertop with flour and open a piece of pasta with a rolling pin (or with a bottle of wine), until it forms a disk about 20 cm in diameter.

When the skillet is very hot, place the disc and make several holes with a fork in the dough – this prevents the dough from inflating when baking. Lower the heat to medium and let it roast for 3 minutes, until the side in contact with the frying pan is golden and with charred spots. With a spatula (or tweezers), turn and let it brown for another 2 minutes to brown evenly.

Transfer to a plate and cover with a clean, dry cloth, so as not to cool and keep the breads soft. Repeat with the rest of the dough and serve immediately.

NOTE: you can store the jokes in a tightly closed bag for up to 3 days.

CAN I FREEZE?

If you don’t want to make all the discs, freeze the remaining dough, already portioned, but before opening (in balls). When you want to use it, take it out of the freezer in advance. When the dough is soft again, resume preparation from step 5.

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