Impress your friends with minimal effort. La Piadina is an Italian flatbread, fluffier than a tortilla but similarly useful. Serve with lamb rumps and walnut pangrattato.
Makes 6 flat breads
2 cups strong (also known as bakers’ or high grade) flour
2 tsp baking powder
½ tsp salt
½ cup water
¼ cup plain unsweetened yoghurt
1 tbsp olive oil
1) Sift the flour, baking powder and salt into a medium bowl. Make a well in the centre of the dry ingredients. Add the water, yoghurt and olive oil into the well and mix to combine. Turn out the dough onto a lightly floured board.
2) Knead the dough for 5 minutes until it is smooth and elastic. Return to the bowl and rest for 30 minutes.
3) Divide the dough into 6 even pieces. Form each into a ball and roll with a rolling pin to form a circle approximately 20 cm in diameter. Place dough circles between 2 pieces of baking paper and cover with a clean tea towel until ready to cook.
4) Heat a little olive oil in a heavy based frying pan over medium heat. Cook flatbread for 1 to 2 minutes on each side until puffy and golden.
undefined
undefined
undefined
undefined