Why use both whole wheat and durum flour for these Piadine?

Combining whole wheat and durum flour creates a dough with a unique texture and flavor, resulting in a more authentic and robust Piadine.

How important is kneading the Piadine dough for 10 minutes?

Kneading for 10 minutes is crucial to develop the gluten, making the dough smooth and elastic, which is essential for rolling it very thin and achieving the desired texture.

What's the best way to cook these Piadine for the perfect blistered texture?

Heat a cast-iron skillet over medium heat and cook each Piadina for 3-4 minutes per side, ensuring it's lightly browned and beginning to blister before flipping.

How thin should I roll the Piadine dough?

Roll each piece of dough into a 10-inch round that is very thin, as this contributes to the traditional texture and quick cooking time of Piadine.

Can I make Piadine ahead of time or store leftovers?

These Piadine are best served warm immediately after cooking. If you have leftovers, store them in an airtight container at room temperature for a day or two and reheat gently.

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Piadine
[Vegan]

BP By: Back to the Cutting Board by Christina Pirello

Author Bio

Christina Pirello of the PBS series Christina Cooks returns with a new cookbook, Back to... Read More

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Warm, thin Piadine flatbreads, lightly browned and blistered, stacked on a rustic plate, ready to be served.

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Piadine [Vegan]

Dairy Free

Traditional Italian flatbreads are one of the many, many joys of Italian cooking. They are delicious and tender... and if they were any easier to make, they would make themselves. You will love these as wraps, with hummus, or sliced in half for a thin, panini-style sandwich.

Ingredients You Need for Piadine [Vegan]

8 ounces whole wheat bread flour
8 ounces durum flour, plus extra for dusting work surface
2 teaspoons sea salt
1 tablespoon baking powder
1/4 cup extra-virgin olive oil
1/2 cup spring or filtered water

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How to Prepare Piadine [Vegan]

Combine the whole wheat flour, durum flour, salt, and baking powder in a large mixing bowl and mix well. Stir in the oil and water to form a soft dough.
On a dry, lightly floured work surface, knead the dough for 10 minutes, until smooth and elastic. Divide into 4 pieces and roll each piece into a 10-inch, very thin round.
Heat a cast-iron skillet over medium heat and lay a piadina in the hot, dry pan. Cook for 3 to 4 minutes, or until the bread is lightly browned and beginning to blister.
Flip the piadina and cook for 1 to 2 minutes more, or until the other side browns and blisters. Repeat with the remaining dough. Serve warm.

Notes

To make the dough ahead, just wrap in plastic and refrigerate for 2 to 3 days before use. Allow to come to room temperature before rolling. Durum is a type of wheat often used to make pasta. If the label says “100 percent whole wheat” or “100 percent whole durum flour,” then you are getting the whole grain—bran, endosperm, and germ.