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!
- 1 3/4 cup flour
- ½ tsp baking powder
- 1 tsp salt
- 1/2 cup olive oil
- 1/2 cup luke warm water
- 2 1/2 cup arugula
- 200 g / 7 oz non-dairy cream cheese
- 4 tomatoes
- salt & pepper to taste
- Combine all the dry ingredients in a bowl. Add water and oil and work to a dough.
- 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.
- 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.
- 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.
- Fill the breads with arugula, cream cheese, sliced tomatoes, salt and pepper, fold and press together. Serve!