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.
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Fantastic piadine. I have made three different batches of these (actually halving the recipe...