Piadina (the easy way)

This is the bread for the free spirits.

The Piadina (or Piada) is a bread that fits all your plans. A Piadina can be lunch on a busy day, elegant bread on a fancy table when sliced in triangles, quick aperitivo snack with dippings on top. Whatever you want to do, Piada is with you!

When did we start making it? As always, the best recipes come from the farmers, the land workers, the poor folks. Already in 1300 in Romagna (North of Italy), people were eating Piadina as main meal almost every day. They would make it with bean paste, whole grain, and - really - with anything they could find. Fast forward hundreds years, today you can find Piada at "piadinerie" (street food shops) where you can get them in any possible flavor. It was and it still is a food for everyone.

INGREDIENTS:

This recipe is for 4 large Piadine, and it takes about 30 minutes. Want to learn how to make more Italian food? Check our workshops!

• 500gr flour (tarwebloem or volkoren meel)

• 100gr olive oil

• 200gr lukewarm water

• a pinch of baking soda

• a pinch of salt

• baking paper

+ Macchè tip • sundried tomatoes (in olive oil)

• rocket (rucola)

• hummus

• spicy oil

THE RECIPE:

1. Combine the dry elements In a medium size bowl combine and mix flour, baking soda, and salt.

2. Add the liquids

Add the oil and mix with a spoon or fork. Once the oil has been absorbed, add the water slowly and keep whisking until absorbed by the dough.

3. Knead

While keeping the dough in the bowl, knead it by folding it on itself. Do that for about 5 minutes. Then put plastic foil or a plate on the bowl, and let it rest for 15 minutes. You can use this time to prepare the fillings!

4. Roll out & cook

Prepare some flour and baking paper. Split the dough in 4 balls using some flour to prevent it from sticking to the table. One at the time, position them on the baking paper and roll them out to form a small pizza (1 cm thick) and as large as the pan you want to use. Warm up the pan and cook each Piadina for a few minutes for each side. The Piadina must be golden, make sure it it cooked before you flip it over. Serve warm! You can also make a bunch, keep them in the fridge (protected with plastic foil) for a couple of days, and warm them up in a pan before serving them.

MACCHÈ TIPS:

Go creative with you Piadina seasoning! Just keep in mind that, to have a balanced flavor and texture, you want to add: one cream, one ingredient with a good texture, and one with strong taste.

As an example, we love seasoning them with chickpea hummus, sundried tomatoes, rocket and - of course - some spicy oil!