Piadina is an unleavened flatbread from the Emilia-Romagna Region of Italy. It is traditionally made with lard, but it works well with butter or oil. They are delicous and chewy and when filled, piadine can be eaten cold as stacks, folded into sandwiches or wraps, or (perhaps not so traditionally?) they can be grilled or cooked in a skillet (open-face or like a quesadilla). There are lots of variations in recipes for the bread – this one is adapted from justlovecookin
Makes 6 (enough for a meal for 3-4 people)
500g all-purpose (plain) flour
1 cup warm water
4 tbsp olive oil
1 tsp bicarb soda
1 tsp sugar
2 tsp salt
Whisk flour with salt, sugar and bicarb soda, add oil and enough water to make a smooth dough and knead for about 5 minutes.
Put dough into a lightly oiled bowl, turn to coat, cover with plastic wrap and let it rest at least 30 minutes.
Divide dough into 6 balls and roll them into rounds to fit a large non-stick skillet. They should be quite thin and 25-30cm in diametre.
Heat skillet and cook each piadina for a 2-3 minutes each side. It should be golden and pliable.
Allow to cool slightly, then fill as desired.