Italy is blessed with an astonishing variety of breads. Piadina is one of them, it's a flat bread cooked on a griddle, and unleavened. In my opinion, Piadina is one of the easiest flatbread to make and tastes so good.
🍽 S E R V I N G S
2 Servings
⏰ T I M E
prep time - 15 minutes
cook time - 10 minutes
rest time - 30 minutes
total time - 55 minutes
INGREDIENTS:
FOR PIADINA FILLING
1 tsp olive oil
1/4 cup onions thinly sliced
1/4 cup tomatoes finely chopped
1/4 cup zucchini thinly sliced
1/4 cup green bell pepper thinly sliced
1/4 cup mashrooms thinly sliced
1/2 cup spinach packed
1/4 tsp black pepper
Salt to taste
1 cup fresh mozzarella cheese
1/2 cup vegan ranch
FOR PIADINA BREAD
1 cup whole wheat flour
3/4 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
5 tbsp olive oil
3/4 cup milk at room temperature
WORKING THE MAGIC:
FOR PIADINA FILLING
Heat oil in a pan, add onion and saute for a minute. Add tomatoes, bell pepper, zucchini and mashrooms and sauté until turn soft. Now add spinach, salt & pepper. Let it cook for 2 more minutes. Switch off the flame and set aside.
FOR PIADINA BREAD
In a mixing bowl, combine the flour, baking soda and salt. Make a well and add olive oil & milk. Mix until evenly combined and continue to knead until you get smooth dough. Divide the dough into 6 pieces and roll each piece into a ball. Cover with a cloth and let it rest at room temperature for 30 minutes.
Roll out each ball to approximately 7-8 inches and very thin. Prick the flatbread with a fork.
Brush the griddle pan with a little olive oil. When hot, place one Piadina at a time on pan and flip when golden.
Immediately spread prepared filling and mozzarella on cooked piadina. When the cheese is sufficiently melted, drizzle ranch dressing on top. Using a spatula, lift up one side of the piadina and flip over the other side. .
Serve hot delicious Piadina with pesto sauce or marinara sauce!!
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