Piadina

Piadina

By
From
A la Grecque
Makes
6-8
Photographer
Mark Roper

Strictly speaking, piadini is an Italian flat bread, but we serve it at A La Grecque because it cooks perfectly on the stone base of our pizza oven. We use it like pita bread to accompany a bowl of taramosalata, melitzanosalata or hummus.

The beef dripping (or duck fat) is important for flavour, but at a pinch you could use butter instead.

Ingredients

Quantity Ingredient
500g plain flour
1 teaspoon baking powder
1 teaspoon salt
3 teaspoons beef dripping or duck fat
250ml cold water
garlic oil, (optional)
few sprigs rosemary

Method

  1. Sift the flour into the bowl of a food processor with the baking powder and salt. Add the fat and whiz until it is incorporated. With the motor running, drizzle in the water and whiz until the mixture forms a ball. Wrap in clingfilm and refrigerate for 1 hour.
  2. While the dough is resting, preheat the oven to 250ºC. Divide the dough into 6–8 portions and shape into round balls. Roll each ball into a flat round, about 20 cm x 5 mm thick.
  3. Lift each piadina onto a baking tray, drizzle with garlic oil (if using) and sprinkle with rosemary. Bake for 7 minutes. If you have a stone in your oven, remove the piadinas from the baking tray after 5 minutes and place them directly onto the stone to cook for another 2 minutes, or until crisp and golden. Cut into triangles while hot.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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