On this occasion, in recipes, we bring you the authentic recipe of Italian piadinas, some famous wheat flour tortillas that are prepared and filled with multiple traditional ingredients depending on the Italy region where they are enjoyed. If you do not know them before, they have a circular shape and, although they look like Mexican tortillas, the elaboration is different and the dough a little thicker. The best of these piats is that they do not need oven or long levy times or mass mother. As only bicarbonate carries sodium, you will not need more than 15 minutes of rest to have them ready to enjoy lunch. Do you dare to prepare them? Discover how to make Italian piadins super fast!
| 🚻 3 Diners | 🕘 45m | 🍵 Shaping | 🤯 Diverse |
| Ingredients to make Italian piats: |
| 250 grams of common wheat flour 1 teaspoon of fine salt 1 tablespoon of sodium bicarbonate 60 grams of olive oil or pig butter 150 milliliters of water |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Italian piats:
1. Prepare the mass for pIADINAS in a deep container. Pour the flour, salt and bicarbonate in the container and remove so that all the flour is permeated. Then add the oil, mix well again and, finally, add the water slowly while you remove and you check the texture that the dough acquires. Once you can handle it with your hands, you will not need to add more water.
Trick: Add more water if you see that the dough is very dry.
2. You see that the dough takes off from the walls of the container, now you can knead on the kitchen bank if you wish. Work the dough 5 minutes until the dough softens and becomes smoother.
3. Once you see that the dough has the perfect consistency, make a ball and leave it inside a plastic bag or covered with a clean kitchen cloth. Book 15 minutes.
4. Take out the ball from the piadinas dough, you will see how the soft texture shows when handling it. Leave it in the kitchen bank and make a kind of elongated and round bar, try to be the same for all its parts. Cut equal parts to obtain 4 pieces of about 22 cm in diameter.
5. work the dough with a roller and see each piece flatten to give it a circular shape. When the dough is well worked, it is easier to handle, it only tries to be fine but not too much.
Trick: It is recommended that you permeate the table with a little flour to facilitate work.
6. Heat a large and non-stick pan, do not put anything to the pan. The heat will toast the exterior of the Italian piadina, so it deposits the dough and shake the pan in circles without touching it more than to turn it around. Kitchen 3 minutes on each side.
7. Once the Italian piadinas are brown and tender inside, you can fill it with the ingredients that you like the most. For example, it is very typical to fill them with arugula, ham, Parmesan cheese, tomato and many other ingredients, you choose!
