The layered flatbreads with olive oil and the soft flatbreads are the two versions I propose in this recipe. The first version of layered flatbread with olive oil will be drier in texture, while the soft version will be more suitable for filling.
With few ingredients and great simplicity you can make layered flatbreads with olive oil and soft flatbreads at home using a dedicated piadina griddle or a common heavy-based nonstick skillet. They are an excellent substitute for bread and stay fresh for several days. Don’t miss trying the Abruzzo version of the piadina, the skillet bread il pizzillo without yeast.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 3/4 cups type 0 flour
- 1 cup water (boiling)
- 3.5 tbsp olive oil
- 1 tsp salt (scant)
- 4 3/4 cups type 0 flour
- 1 cup milk (warm – or half milk and half water)
- 6.5 tbsp lard (or half lard and half sunflower oil)
- 1 tsp salt (scant)
- 1 pinch sugar
- 2 pinches baking soda
Preparation
Prepare the ingredients for the version of flatbread you have chosen. Mix everything in a bowl and then work the dough by hand on the work surface until you obtain a compact and homogeneous dough ball. Let it rest for 30 minutes sealed in a food-grade plastic bag.
After the resting time, take the dough and cut it into six equal parts, forming 6 balls of about 150 g (about 5.3 oz) each. Keep them sealed in the plastic bag while you roll them out.
Meanwhile, heat the piadina griddle or the skillet over high heat and begin rolling out the flatbreads with a rolling pin. Give them a round shape and a thickness of about 0.05 inches (approximately 1.2 mm).
Lower the griddle heat and cook the flatbread pricking it here and there with the tines of a fork. Let it cook 2 minutes on one side and 2 minutes on the other. Then remove it from the griddle when cooked and let it cool.
Homemade flatbreads keep for several days sealed in a food-grade plastic bag, and they can also be frozen if desired. When needed they are an excellent substitute for bread.
