Traditional Oven – Piadina Romagnola Recipe (Italian flatbread)
Ingredients for the dough
- 4 cups of white flour
- 1 cup of water
- 3 oz of lard
- 10 g baking soda
- Salt
Ingredients for the filling
- Salami
- Squacquerone cheese
- Arugula
- Cherry tomatoes
Directions
Mix the flour, baking soda and a pinch of salt into a bowl. Add the water and lard a little at a time. Start kneading all the ingredients and when you have obtained a uniform mixture, transfer it to a lightly floured pastry board and continue working it for another five minutes. Once obtained a smooth dough, put it back in the bowl and cover it with cling film and a kitchen cloth. Let it rise for about 40 minutes. When the dough has risen enough, divide it into six pieces. Place them on a baking tray and cover again with cling film. Let them rise for another 10 minutes. Then, roll out the pieces giving them a circular shape.
Cook each piadina in a hot non-stick pan, about 2 minutes per side. Now, prepare them with the ingredients you prefer. We seasoned by combining the classic squacquerone cheese with Neapolitan salami and with Arugula and cherry tomatoes. Once ready, move into an aluminium container and heat for 10 minutes in a preheated oven at 338°F. Enjoy the piadina romagnola while still hot!
