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• EMILIA ROMAGNA - Piadina Romagnola with EVOO

EMILIA ROMAGNA - Piadina Romagnola with EVOO

SKU:

Prep & Cook Time: 25 minutes

Servings: 6

Ingredients

• 0.88 lb (400g) Molino Signetti Flour
• 2 teaspoons yeast for savory baking or 1 teaspoon baking soda
• 1 teaspoon salt
• 4 tablespoons Viaggio Extra Virgin Olive Oil
• 1 cup very hot water

Directions

1. In a large bowl, combine the Viaggio flour, yeast (or baking soda), and salt.
2. Stir in the olive oil, then slowly pour in the hot water, mixing quickly with a fork or your hands until a rough dough forms.
3. Transfer the dough to a lightly floured work surface and knead for about 10 minutes, until smooth and elastic.
4. Place the dough back in the bowl, cover with plastic wrap, and let it rest at room temperature for 20–30 minutes.
5. Divide the dough into 6 equal pieces (about 3½ oz each).
6. Roll each piece into a thin 9-inch circle using a rolling pin.
7. Heat a non-stick pan over medium heat.
8. Cook each flatbread for 1 minute per side, or until lightly golden and puffed.

Serving Ideas:

Serve warm with dips, cheese, cured meats, or use as a base for wraps and sandwiches.

 

ENJOY!