Imagine transporting yourself to the sun-drenched streets of Italy with just one bite of the most delectable flatbread you've ever tasted! La Piadina, the beloved Italian bakestone bread, is not just a recipe—it's a culinary adventure that will transform your kitchen into a rustic Italian trattoria. With its crispy exterior, soft interior, and incredible versatility, this bread is about to become your new obsession. Whether you're a seasoned home cook or a curious food lover, this authentic Italian treasure is surprisingly simple to make and guaranteed to impress!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 flatbreads
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 3/4 cup water
Instructions
- In a large mixing bowl, combine 2 cups of all-purpose flour and 1/2 teaspoon of salt. Mix the dry ingredients together until they are well combined.
- Make a well in the center of the flour mixture and add 1/4 cup of olive oil. Pour in 3/4 cup of water gradually, mixing with a fork or your hands to incorporate the flour from the edges of the well.
- Continue to mix until the dough begins to come together. If the dough is too sticky, add a little more flour, a tablespoon at a time, until it reaches a workable consistency.
- Once the dough is formed, transfer it to a lightly floured surface and knead it for about 5 minutes until it is smooth and elastic.
- Divide the dough into 4 equal portions and shape each portion into a ball. Cover the dough balls with a clean kitchen towel or plastic wrap and let them rest for about 10 minutes. This resting period allows the gluten to relax, making it easier to roll out the dough.
- After resting, take one ball of dough and flatten it slightly with your hands. Using a rolling pin, roll it out into a thin circle, about 1/8 inch thick. Repeat this process with the remaining dough balls.
- Heat a large skillet or griddle over medium-high heat. Once hot, place one rolled-out dough circle onto the skillet. Cook for about 2-3 minutes on each side, or until the bread is lightly browned and has developed some bubbles.
- Remove the cooked flatbread from the skillet and place it on a plate. Cover it with a kitchen towel to keep it warm while you cook the remaining flatbreads.
- Serve the Italian Bakestone Bread (La Piadina) warm, either plain or filled with your favorite ingredients such as cured meats, cheese, or fresh vegetables.
Tips
- Resting the dough is crucial - don't skip the 10-minute relaxation period, as it helps develop the bread's texture.
- Use a cast-iron skillet or griddle for the most authentic cooking surface and best heat distribution.
- Roll the dough as thin as possible (about 1/8 inch) for the most authentic, crispy result.
- Keep the cooked piadina covered with a towel to maintain warmth and softness.
- Experiment with fillings like prosciutto, soft cheeses, or grilled vegetables for a traditional Italian experience.
- If the dough feels too sticky, add flour gradually - consistency is key.
- Medium-high heat ensures a perfect golden-brown color without burning the flatbread.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 4g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
