[cooked-description]
Mix the flour with the baking powder and salt and then gradually add enough water to make a dough that is soft and a bit sticky. Add the olive oil then knead for 10 minutes, until the dough is smooth. Transfer the dough to a lightly oiled bowl, cover and leave to rest for about 30 minutes.
Divide the dough into four to six pieces and flatten each ball into a round to fit your griddle or frying pan, it should be about 3mm thick but can be quite misshapen. Prick each piadina all over with a fork to prevent it from puffing up.
Heat the griddle or frying pan until it is very hot, then cook each dough round on both sides. It is fine to have patches of lightly charred dough. Keep each piadina warm by wrapping it in a tea towel until you have cooked the others.
Top with slices of fontina or mozzarella, slices of parma ham and tomatoes and basil leaves – whatever is right for the time of year.
Ingredients
Directions
Mix the flour with the baking powder and salt and then gradually add enough water to make a dough that is soft and a bit sticky. Add the olive oil then knead for 10 minutes, until the dough is smooth. Transfer the dough to a lightly oiled bowl, cover and leave to rest for about 30 minutes.
Divide the dough into four to six pieces and flatten each ball into a round to fit your griddle or frying pan, it should be about 3mm thick but can be quite misshapen. Prick each piadina all over with a fork to prevent it from puffing up.
Heat the griddle or frying pan until it is very hot, then cook each dough round on both sides. It is fine to have patches of lightly charred dough. Keep each piadina warm by wrapping it in a tea towel until you have cooked the others.
Top with slices of fontina or mozzarella, slices of parma ham and tomatoes and basil leaves – whatever is right for the time of year.
