Piadina is a super popular flatbread from Italy that is so versatile and can be filled with just about anything, like a wrap or sandwich. My favourite filling is with strong cheese, sautéed chopped mushrooms, parma ham and fresh spinach.
It’s also super easy to make for a quick lunch, and fun to make together with a child too!
I love making them with my sourdough discard as I find it adds a great flavour to it, but you can indeed make them with bicarbonate of soda too. Below you can find the recipe with both options.
- 1/4 cup water
- 1/4 cup milk
- 3tbsp olive oil
- 2 cups all purpose flour
- 2 tsp salt
- 4 tbsp sourdough discard OR 1 tsp bicarbonate of soda
- Mix everything together and quickly knead into a ball. Cover it and let it rest for anything between 30 minutes and 2 hours (whenever you have time).
- Divide into balls of 4oz each and flatten into 3mm (0.1 inches) high disks with a rolling pin.
- Heat up a non-stick pan until very hot, and then add the disks one at the time. Let them cook for 2-3 minutes each side, popping any bubble that forms with a fork. Cover them with a cloth so they stay warm and bring to the table so everyone can make their own. If you are using cheese, I suggest adding that on top whilst they are still in the pan so it melts.