Piadina Romagnola
- 500 g flour type 0
- 250 ml milk or water
- 50 - 70 g olive oil
- 1 tsp honey or sugar
- 10 g yeast or a pinch of baking soda
- 7 g salt
Method
Mix yeast and honey/sugar in lukewarm milk. Combine all ingredients kneading well. Set aside wrapped in plastic for half an hour. Divide the dough in about six parts.
Roll out every piece trying to obtain a circular shape of about 22 – 24 cm in diameter. Heat a skillet and cook every piadina on a medium flame turning on each side and pricking it with a fork to prevent bubbles.
Cooking time will depend on thickness of the piadina and the intensity of the flame: if the cooking time is too long the piadina will be hard and dry. After a few tries you’ll find your right time.
It can be stored in a plastic bag for several days in fridge or frozen. Heat the cold or frozen piadina in a skillet before serving!
Serve with cheese, tomato, honey or what you prefer.