How to Make Italian Flatbreads | PIADINE | + 2 Vegetarian Filling Idea (NO YEAST)

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.

Mix flour, salt, and baking soda in a bowl.

Make a small hole in the center and pour in olive oil and a little water.

Fold in the flour and mix with a spoon.

Add the remaining water and half a teaspoon of white vinegar.

Knead the dough until smooth and soft, then shape it into a ball and cover with plastic wrap.

Let the dough rest for 20 to 30 minutes.

Divide the dough into four equal pieces and roll each piece into a ball.

Roll out the dough into a flat circle using a rolling pin or a glass bottle.

Preheat a pan at high heat without adding oil.

Place the rolled dough in the hot pan, spinning it to prevent sticking.

Cook until bubbles form, then flip and cook the other side for less than a minute.

Transfer the cooked flatbread to a plate and cover with a clean cloth to keep soft.

For the first filling, slice zucchini and roast in a hot grill pan, then mix with olive oil, minced garlic, and salt.

Slice purple onion and roast it similarly.

Spread cream cheese on the flatbread, add roasted veggies, and white beans dressed with salt, pepper, paprika, and lime juice, and sun-dried tomatoes.

For the second filling, chop and boil swiss chard in salted water for about 4 minutes, then strain.

Fry swiss chard with olive oil and garlic, adding red chili flakes at the end.

Put a flatbread back in the pan at low to medium heat, add mozzarella cheese, and let it melt.

Add the cooked swiss chard, close the flatbread, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens