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Italian Piadina

When I spent a couple of months i Italy we took a short trip over to Emilia-Romagna where I tried a regional dish called Piadina – and let me tell you, it was love at first bite!

Piadina is a thin Italian flatbread similar to pita bread, filled with different types of fillings. One of the traditional and most popular ones are arugula, tomatoes and cream cheese, and here I have made a vegan version of them.

The breads are easy to make and perfect for summer since you don’t need an oven but instead bake them in a frying pan!

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Italian Piadina
Serves 6
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Prep Time
20 min
Cook Time
1 min
Prep Time
20 min
Cook Time
1 min
Ingredients
  1. 1 3/4 cup flour
  2. ½ tsp baking powder
  3. 1 tsp salt
  4. 1/2 cup olive oil
  5. 1/2 cup luke warm water
  6. 2 1/2 cup arugula
  7. 200 g / 7 oz non-dairy cream cheese
  8. 4 tomatoes
  9. salt & pepper to taste
Instructions
  1. Combine all the dry ingredients in a bowl. Add water and oil and work to a dough.
  2. Transfer the dough to a floured surface and knead for about 10 minutes, then wrap in plastic film and set aside for about 1 hour in room temperature.
  3. Roll out the dough as thinly as you can, preferrably 1–2 mm thick (1/16 inch). Use a bowl with a diameter of about 20 cm (8 inch) and cut around the bowl to get 6 round circles. Stick holes in the dough with a fork to prevent air bubbles.
  4. Heat a dry skillet and bake the bread for a minute or so on each side until they turn crispy on the outside and get some color.
  5. Fill the breads with arugula, cream cheese, sliced tomatoes, salt and pepper, fold and press together. Serve!
Sofia von Porat http://sofiavonporat.com/