Piadina - the Italian flat bread from Romagna
- 500 g all-pourpose flour
- 2 teespoons salt
- 2 full fresh liquid cream tablespoons
- 300 milliliters of milk
- 15 g Baking powder ( 2 teespoons)
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.
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.
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
4Place on a wire rack while cooking remaining circles.
Cover them with a cloth to keep them warm.
5Serve warm with salami, cheese and salad.
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