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Piadina - the Italian flat bread from Romagna

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Piadina - the Italian flat bread from Romagna
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Ingredients (5)

  • 500 g all-pourpose flour
  • 2 teespoons salt
  • 2 full fresh liquid cream tablespoons
  • 300 milliliters of milk
  • 15 g Baking powder ( 2 teespoons)


  1. 1Mix and knead flour, chemical yeast, milk, salt and fresh cream. Knead the misture for about 4 or 5 minutes until it is smooth. The dought will be firm but not too dry or crumbly.
  2. 2Then divide it into equal portions, and shape them into balls (the size of a mandarin) cover with plastic wrap, and let rest at least 30 minutes before baking. Using rolling pin roll dought out until about 3 mm thick.
  3. 3Heat an iron pan (a fireproof stone is even better) until it is very hot and cook the each piadina on both sides, pricking them with a fork, 4 or 5 mnutes or until it is brown on each side
  4. 4Place on a wire rack while cooking remaining circles.
    Cover them with a cloth to keep them warm.
  5. 5Serve warm with salami, cheese and salad.
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