Piadina (Venetian flatbread)

 

 

 

Makes 8 flatbreads

This is a great simple recipe - ideal as lunch - try with prosciutto and taleggio; Gorgonzola and rocket; chicken, mozzarella and sunblushed tomatoes; mozzarella, anchovies, tomato and lettuce or brie, fig and salad leaves.

500g plain flour (and extra for dusting)

1 t. sp. salt

75ml olive oil or neutral (eg rapeseed or plain vegetable) vegetable oil

 

Sift 500g of flour into a large bowl and add the salt, olive oil and 250ml of water. Stir to mix well into a rough dough. Add 1-2 tb.sp of water if it’s too dry. Turn into a lightly floured surface and knead for 5-10min until smooth and elastic. Divide the dough into 8 balls. Roll each one into a circle 20-23 cm diameter. Heat a non-stick frying pan on a high heat, add a circle of dough and cook for about a minute until it bubbles and puffs up, then turn over and repeat on the other side. It will develop dark spots. Fill in with the filling of your choice while warm and serve immediately.