April 25, 2010

Piadina (Italian Flat Bread)

This bread is quicker than a traditional yeast bread, with only one rising. Also, it is "baked" on a griddle rather than the oven. This bread works wonderfully for sandwiches, although it would be eaten as an appetizer cut into wedges and sprinkled with olive oil and salt. This might be a new favorite sandwich bread when folded in half.

Piadina (Italian Flat Bread)
2 tsp. dry yeast
4 Tbsp. water
2 cups flour
1 1/2 cups wheat flour
2 tsp. salt
1 Tbsp. olive oil
3/4 to 1 cup carbonated water (I used grape flavored because that's all I had. No noticeable taste.)

Sprinkle yeast in 4 Tbsp. water. Let sit 5 minutes and stir to dissolve.

Stir together both flours and salt in large bowl. Make a well in the center of the flour, and pour in the dissolved yeast and olive oil. Add 2/3 cup of the carbonated water.

Mix in the flour. Stir in the remaining carbonated water as needed to form a firm, moist dough. Knead until smooth and shiny, about 10 minutes by hand.

Place dough in greased bowl, cover and let rise 1 1/2 hours or until doubled. Punch down and let rest 10 minutes.

Divide dough into 8 equal pieces. On lightly floured surface, roll each piece into a 6-inch circle. If dough resists, let rest 1 to 2 minutes.

Heat a heavy griddle to medium heat approximately 10 minutes in advance of cooking. Place dough rounds on griddle and prick liberally with a fork to prevent bubbling. Cook until golden brown on both sides, flipping frequently to prevent scorching and to aid even cooking. Cooking will take approximately 5 minutes.

Keep remaining piadinas warm and pliable by covering with a dish towel. Can serve warm or cold. Makes 8 piadinas.

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