Piadini
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Piadini
  Italian  
Last updated 6/12/2012 12:50:46 AM. Recipe ID 12244. Report a problem with this recipe.
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      Title: Piadini
 Categories: Italian, Breads, Ceideburg 2
      Yield: 10 Servings
 
      3 c  All-purpose flour
      1 ts Salt
    1/2 ts Baking powder
      3 tb Oliye oil
    1/2 c  (generous) mixture of half
           -milk, half water
 
  I'm not much of a baker, but these recipes for an Italian bread and
  sauteed greens to stuff in it sounded good...
  
  Mix flour, salt and baking powder in a large bowl. Make a well in the
  center and pour in the olive oil and a little of the milk-water
  mixture. Start to mix the dough with a fork, gradually adding the
  rest of the liquid; you probably will need extra water, depending on
  the absorbency of the flour.
  
  When the dough has come together and leaves the sides of the bowl
  clean, form it into a rough ball and put it on a very lightly floured
  surface. Knead until it is smooth, about 10 minutes. Let rest for 10
  to 30 minutes, at your convenience.
  
  When the dough has rested divide it into small balls, each about the
  size of a plum.  Roll each ball out into a flat circle about 1/8-inch
  thick. Now put the heavy pan or bakestone on medium heat. Let the pan
  become hot enough to make a drop of water dance.
  
  Put the first piadina in the pan and press down with a wooden
  spatula. Let cook on one side for 20 seconds or so++when you lift it
  to turn it over it should have whitened, and there will be the faint
  beginnings of small brown scorch marks.  Repeat with the second side
  and turn the bread 2 or 3, times during cooking.
  
  When the bread is ready it will have puffed up like a pocket bread and
  should have small brown spots over its surface; as soon as you have
  achieved this effect, put the cooked piadina on a wire cake rack and
  proceed with the next one.
  
  Serve hot, with slices of prosciutto, salami or cheese, and perhaps
  olives, radishes or a little tomato for a quick lunch.
  
  Makes 10 to 12 breads.
  
  




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Recipe ID 12244 (Apr 03, 2005)

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