The quick flatbreads are the lard-free and butter-free version of the classic piadina: extremely easy to make, they are soft and light, ready in a flash, perfect for a quick lunch. To mix, all you need is a bowl and a fork; roll them out and straight to the pan. And I know piadina should not be altered, but today I didn’t have any lard at home. For dinner, I fancied piadina. I searched online and found these. Easy, quick, with extra virgin olive oil, they turned out pretty good, what more could you ask for? The original? I’ve already made that one, now I’ll add the link to the recipe. In the meantime, try these quick flatbreads that will solve your dinner.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Use lukewarm water to mix and achieve the right consistency.
- 7 oz type 1 flour (or 0)
- 0.5 cup water (approximately)
- 2.5 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
Tools
- 1 Bowl
- 1 Danish Whisk
- 1 Flatbread Griddle
Steps
Pour the flour into a bowl, add the oil, salt, and water a little at a time, starting to mix first with a fork (or with the Danish whisk which I find very convenient for doughs) then continue kneading by hand to combine all ingredients well and obtain a smooth, homogeneous, and elastic dough. Weigh the obtained dough and divide it into four portions (my dough balls weighed about 2.8 oz). Roll out each dough ball on a lightly floured work surface using a rolling pin, trying to obtain thin and round sheets. Lightly oil a flatbread griddle or a pan and cook each flatbread for three/four minutes on each side.
Notes
You can cook, fill, and serve the flatbreads immediately, or you can prepare them a little in advance and warm them before serving.
