Super easy and delicious, the dough for the oil piadina with type 2 flour rolls out wonderfully. This time I chose type 2 flour, rich in beneficial properties and taste. A delicious lunch or dinner saver, to be filled with cold cuts, chicken breast, mozzarella, and tomato etc.. It is also well suited to be filled with hazelnut cream, jams, or spreads. Just let your imagination run wild. Come with me, let’s start cooking.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Portions: 8 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3 1/4 cups Type 2 Flour
- 7/8 cup water
- 3 1/2 tbsp vegetable oil
- 2 tsp salt
Steps
In a bowl pour the water and oil, mix with a fork and gradually add the flour and salt, continue working the dough on a board for a few minutes. Divide the dough into 7/8 balls.
Begin to roll out the balls, in the meantime heat a non-stick pan. Cook the oil piadinas on low heat for about 3 minutes per side, turning them often so they don’t burn.
Once cooked, fill and enjoy with immense satisfaction.
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