How to Make Piadine (Italian Flatbreads)

lard

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil provides a healthier fat option.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and calories.

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon reduces fat content.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: white vinegar

Red wine vinegar offers a similar tang.

Measure 10 ounces of all-purpose flour using a scale.

Add 0.5 teaspoons of table salt to the flour.

Add 0.75 teaspoons of baking powder to the mixture.

Put the dry ingredients into a food processor and pulse quickly to combine.

Add 3 tablespoons of vegetable oil to the food processor and process until incorporated.

Slowly add 0.75 cups of room temperature water into the food processor until the dough comes together.

Remove the dough from the processor and knead on the countertop for about 15 seconds.

Divide the dough into four pieces and form them into tight balls.

Cover the dough balls with plastic wrap and let them rest for 30 minutes.

After resting, sprinkle a little flour on the counter and pat one dough ball into a 5-inch circle.

Roll the dough out to a 9-inch round using a rolling pin, rolling from the center outwards.

Heat a 12-inch cast-iron skillet until hot, testing with a drop of water that sizzles.

Dock the rolled-out dough with a fork to prevent air bubbles.

Cook the flatbread in the skillet for 1-2 minutes on each side, checking for browning.

Use a fork to poke any air bubbles that form while cooking.

Once browned, remove the flatbread and fold it in half while warm to keep it pliable.

Cover the cooked flatbread to keep warm and repeat with the remaining dough balls.

Prepare the filling by slicing a fresh tomato and fresh mozzarella.

Add a pinch of salt to the tomato slices and layer them on the flatbread with mozzarella and torn basil leaves.

Drizzle with extra virgin olive oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens