![]() But the leavened crumb was softer and more open, preferred to that of the denser unleavened piadina. ![]() īoth breads were tender and a bit too rich thanks to all that fat in the dough. I then rolled them into 10-inch disks (a common size), poked them, and cooked one from each batch in a preheated 12-inch cast-iron skillet. I shaped each batch into four balls, covered them with plastic wrap, and let them sit for 30 minutes so the gluten would relax and make rolling them out easier. Then I worked ⅓ cup of lard into each, followed by a slow stream of water that transformed the mixture into a soft dough. I mixed two batches of dough in the food processor, adding ¾ teaspoon of baking powder to one batch along with the flour and salt. The first decision I wanted to make was whether or not to include baking powder, since that would significantly affect the texture of the bread. I could feel myself joining in the fervor even before I started cooking. ![]() ![]() Contemporary recipes often call for leavening the dough with baking powder and cooking the rounds in a cast-iron skillet on the stovetop, but the process is just as quick (about an hour) and straightforward: Mix the ingredients to form a smooth dough, let it rest briefly, roll it into disks, poke them with a fork to prevent puffing, cook them until spotty brown on both sides, and eat them warm-usually folded around sandwich fillings such as meats, cheeses, greens, or spreadable sweets such as Nutella or ricotta with honey.Ī few ingredients, an hour’s work, and endless versatility? No wonder this bread enjoys a cultlike following (it has even been the subject of poetic verse). Traditionally, the dough was made from flour, salt, lard (Emilia‑Romagna is pig country), and water and the breads were baked on earthenware disks over an open fire. Originally from the northern region of Emilia‑Romagna but now popular all over Italy, piadina (“little plate”) delivers a moist, tender chew that falls somewhere between the texture of a flour tortilla and that of an unpuffed pita. ![]()
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