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.
- 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
- 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.
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.