Rustic Piadina: Italian Flatbread Delight
Originating from the Republic of San Marino in Italy, this Rustic Piadina recipe is a delightful nod to traditional Italian culinary artistry. The flatbread is exceptionally versatile, serving as a fantastic crust for classic pizza rustica, a warm and comforting base for toppings of your choice, or as a delicious alternative to focaccia. With its soft texture and aromatic notes from fresh rosemary and garlic, this piadina can elevate your sandwiches, wrap style tacos, or even be crumbled over salads for a unique crunch. Whether grilled to perfection or baked, it's the perfect canvas for culinary creativity!
5
Servings
160
Calories
8
Ingredients
Ingredients
flour
3 cups (All-purpose or bread flour, sifted)
extra virgin olive oil
3 tablespoons (High-quality, for better flavor)
salt
1 teaspoon (Use 1 1/2 teaspoons if Kosher salt)
baking powder
2 teaspoons (Ensure fresh for best results)
baking soda
1 pinch (To enhance texture)
rosemary, chopped fresh
1 tablespoon (Finely chopped)
garlic, finely chopped fresh
1 teaspoon (For a burst of flavor)
ice water
1 cup (Cold, to help with dough texture)
Instructions
1
In a large mixing bowl, combine the flour, salt, baking powder, baking soda, chopped rosemary, and finely chopped garlic. Stir the dry ingredients well to ensure they are evenly mixed.
2
Create a well in the center of the dry ingredients and pour in the extra virgin olive oil and ice water. Gradually incorporate the flour into the liquid, mixing until a soft dough begins to form.
3
If the dough is too dry, add additional ice water one tablespoon at a time until it is smooth and manageable.
4
Knead the dough on a lightly floured surface for about 2-3 minutes until it reaches a smooth consistency. Divide the dough into 4-5 equal pieces.
5
Roll each piece into a thin circle, approximately 8-10 inches in diameter. Aim for the dough to be as thin as possible for the best texture.
6
Preheat a large skillet over high heat. Once hot, reduce to medium heat and lightly brush the skillet with olive oil. Place the rolled-out piadina in the skillet and prick the top with a fork to prevent bubbling.
7
Cook for 1-2 minutes or until the bottom is golden brown, then flip and brush the uncooked side with more olive oil. Cook for another 1-2 minutes until golden and cooked through.
8
Remove from the skillet and set aside. Repeat this process with the remaining pieces of dough.
9
Serve warm with sautéed greens like escarole, or use as a base for your favorite toppings and fillings.
Nutrition Information
8g
Fat
18.8g
Carbs
2.4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Rustic Piadina?
A Rustic Piadina is a traditional Italian flatbread from the Republic of San Marino, known for its soft texture and aromatic flavor profile featuring rosemary and garlic.
What are the primary uses for this flatbread?
It is highly versatile and can be used as a pizza crust, a base for various toppings, a substitute for focaccia, a sandwich wrap, or even crumbled over salads.
How many servings does this recipe provide?
This recipe is designed to make 5 servings.
What is the calorie count per serving?
Each serving of this Rustic Piadina contains approximately 160 calories.
What type of flour should I use?
The recipe suggests using 3 cups of either all-purpose or bread flour, which should be sifted for the best results.
How much olive oil is required for the dough?
The dough requires 3 tablespoons of high-quality extra virgin olive oil.
Why is ice water used in the dough?
Ice water is used to help manage the dough texture and ensure it remains smooth during the mixing process.
What herbs are included in the recipe?
The recipe calls for 1 tablespoon of finely chopped fresh rosemary.
Is garlic used in this Piadina?
Yes, 1 teaspoon of finely chopped fresh garlic is incorporated into the dry ingredients for a burst of flavor.
How long should I knead the dough?
The dough should be kneaded on a lightly floured surface for about 2 to 3 minutes until it reaches a smooth consistency.
How many pieces should the dough be divided into?
The dough should be divided into 4 or 5 equal pieces before rolling.
What size should each piadina be rolled into?
Each piece should be rolled into a thin circle approximately 8 to 10 inches in diameter.
What is the best way to cook the piadina?
It should be cooked in a large skillet over medium heat after initially preheating the skillet on high.
Why should I prick the dough with a fork?
Pricking the top of the dough with a fork prevents it from bubbling up too much while cooking in the skillet.
How long does it take to cook each side?
Each side takes approximately 1 to 2 minutes to cook until golden brown.
Can I use Kosher salt in this recipe?
Yes, if you use Kosher salt, the amount should be increased to 1.5 teaspoons.
What if my dough is too dry?
If the dough is too dry, you can add additional ice water one tablespoon at a time until it becomes smooth and manageable.
What is the fat content of one serving?
Each serving contains 8 grams of fat.
How many carbohydrates are in a serving?
There are 18.8 grams of carbohydrates per serving.
Does this recipe contain leavening agents?
Yes, it uses both baking powder (2 teaspoons) and a pinch of baking soda to enhance the texture.
What is a good vegetable pairing for Piadina?
It is traditionally served warm with sauteed greens such as escarole.
How much protein is in each piece?
Each serving provides 2.4 grams of protein.
Is this recipe considered a quick bread?
Yes, it is categorized under Quick Breads as it does not require yeast or long rising times.
Should the skillet be oiled?
Yes, the skillet should be lightly brushed with olive oil before cooking each piadina.
Where does the recipe originate from?
The recipe originates from the Republic of San Marino in Italy.
Can I use this for tacos?
Yes, the soft texture makes it an excellent choice for wrap-style tacos.
What is the serving size?
The serving size is one-fifth of the total recipe yield, though specific weight is not provided.
How many ingredients are in this recipe?
There are a total of 8 ingredients.
Is fresh rosemary required?
The recipe specifies fresh rosemary for the best aromatic notes and flavor.
What is the texture of the finished bread?
The finished bread is soft and pliable with a golden-brown crust.