Rustic Italian Flatbread Recipe

How to make piadina italian flatbreads step by step add the flour baking powder and salt to a bowl stir so everything is evenly mixed through photo 1.

Rustic italian flatbread recipe.

Remove it from the oven and transfer it to a rack to cool. Cover the flatbread and let it rest for 30 to 45 minutes while you preheat the oven to 400 f with a baking stone on the middle rack. Sprinkle 1 4 teaspoon yeast over. This recipe for rustic italian bread is pure and simple.

Definitely piadina a rustic italian flatbread. With a large baker s peel transfer the flatbread on its parchment to the heated stone. For some reason i believed i would need all sorts of tools machines and special ingredients like malt to make it happen but then flavia my cousin in tuscany shared her basic bread recipe with me. Smoked bacon cremini mushrooms asparagus and asiago cheese all come together on a thin crunchy flatbread crust to create a hearty and delicious main dish pizza.

You just need the ingredients a bowl and a fork along with an oven to bake in. Easy and quick italian rustic crusty bread at home no knead no machine no dutch oven with only 2 hour rise time. 3 cups pillsbury best bread flour. The one that we now call a romagnola piadina is from the 20th century.

We should add that italy is full of flat unleavened bread types. Bake the flatbread for 20 to 25 minutes until it s golden brown. Great with arugula and soft cheese squacquerone is the one typically used or cold cuts and a glass of sangiovese superiore di romagna from forli. But a document from the community of modigliana talks about the piada back in the 1371.

Crisco pure olive oil. Place 1 1 2 cups warm water in large bowl. Add 1 1 2 cups unbleached flour and 1 2 cup whole wheat flour. They had to.

Made by hand with active dry instant yeast flour and water and baked on a hot pizza stone. The dough can sit at 40 degrees f 4 degrees c up to 2 days. The carasau from sardinia the crescia from marche the tigella from emilia. It s like an italian version of soft tacos.

A flat bread from the italian region romagna. 1 cup water heated to 120 degrees to 130 degrees f. Make a well in the flour and add the water and olive oil. Using wooden spoon beat until well.