piadina romagnola
Neither pizza nor panini, this gem that I discovered in the Italian region of Emilia-Romagna reminds me of a Syrian toshka, a sandwich made with pita bread. Whether enjoyed hot or cold, this is my favourite recipe in my book on breads. It’s also the one I made when I appeared on Daniel Pinard’s cooking show. The toppings are set out on the table and people choose what they want. And here’s some good news: piadinas can be prepared the night before, and the uncooked dough can be frozen.
Ingredients
Dough
Prosciutto filling
Instructions
Pâte
1. In a food processor, mix the flour, baking powder and salt. Add the butter and process until the mixture comes together into small clumps the size of peas.
2. Add the milk and pulse until the dough forms a ball. Add more milk if needed. Shape the dough into a ball and wrap in plastic wrap. Refrigerate for 2 to 6 hours.
3. Divide the dough into 6 equal portions and shape them into flattened balls.
4. On a floured surface, roll out each portion of dough into a 9 in. (23 cm) disc. For plain piadinas, roll into 8 in. (20 cm) discs.
Prosciutto filling
1. Place the toppings on a disc of dough. Fold in half over the toppings to create a half-moon. Press the edges together and seal well. Lightly roll with the rolling pin to even out the filling.
2. Preheat a large iron skillet for 10 minutes over medium heat.
3. Cook one piadina at a time for about 3 to 4 minutes on each side, or until golden brown spots appear. They can be cooked with olive oil or in a dry pan. Serve with mustard, pickles, olive oil, olives, grilled peppers, etc.
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