Recipe by Max_a_romagnolo_In_America
"A flat bread from the Italian region Romagna. Great with arugula and soft cheese (Squacquerone is the one typically used) or cold cuts and a glass of Sangiovese Superiore di Romagna from Forli'. The dough can sit at 40 degrees F (4 degrees C) up to 2 days."
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margarine, at room temperature
3 1/2 cups
Instead of 3 1/2 cups all-purpose flour, I used 2 cups all-purpose and 2 cups whole wheat. Other than that, I followed the recipe and it came out great! I used this for a pizza crust and it was quicker and more flavorful than other crust recipes I have used in the past. Thanks!
We loved these! I unearthed a can of chick peas in the pantry so I found a recipe for falafel but I needed some flat bread to go with them. THIS WAS PERFECT! There are a zillion uses for this bread from Mediterranean, to Mexican, to Italian, to Indian, and on and on. I used nonfat plain yogurt since that's what I had on hand. It seemed to work just fine. Will find this on our dinner table often!!
I use melted unsalted butter in place of the margarine, which is much easier to mix with the milk and yogurt. Always turns out great!
This recipe makes fabulous flat, round and soft pita bread! I used it for my Greek gyros! Perfect and I didn't change anything! Thank you Max, for this wonderful recipe. I've tried many but this one is the real thing!
I made this almost exactly as given, except used Smart Balance Butter Blend instead of margarine. Mixing it with your hands is really the only way to get the dough fully incorporated, so while it is messy you have to just dive right in! I had a little trouble with the first flat bread I cooked. It would not brown or puff up. I turned up the heat on the skillet to medium and used a bit more olive oil for the rest of the dough, and it turned out beautiful with a really nice flavor. We served it with hummus and everyone loved it. I think this would also be delicious if the dough were brushed with oil on both sides and then cooked on the grill!
Fantastic piadine. I have made three different batches of these (actually halving the recipe each time) each time using butter or lard instead of margarine. The first time, indeed was too salty for me especially seeing that they get filled with salumi (deli meats) and cheeses that are already very savoury. The second batch I put a pinch of salt and they were great. Definitely, as reviewed before, a forgivable dough. All the ratios seem to be right on. Then I made a gluten free version replacing the flour with 3/4 of the total flour quantity for gluten free all purpose flour and 1/4 gluten free whole grain flour. Once cooked they are bendable, soft and delicious. I have posted my picture of the gluten free version with bresaola, rucola and parmigiano reggiano shavings and "un filo d'olio" which is just a touch of fresh olive oil. Living in Italy it seems strange that I would make these at home, but I prefer to make food from scratch for my kids nor can I find a good gluten free version. Yum!!!! Thank you Max for this recipe. Will be making these always.
Great recipe. I had a REALLY hard time getting the right consistency for the dough but it turned out great.
* Percent Daily Values are based on a 2,000 calorie diet.
Piadina Romagnola (Italian Flat Bread)
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 81
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