Oil Piadina with Type 2 Flour is an extremely easy and delicious preparation; the dough rolls out wonderfully and gives great satisfaction in the kitchen. This time I chose type 2 flour, rich in beneficial properties and flavor, for a more rustic and wholesome result. It is a tasty lunch-saver or dinner-saver, perfect for filling with cold cuts, chicken breast, mozzarella and tomato. It also lends itself well to sweet versions with hazelnut cream, jams or spreadable creams: just let your imagination run wild!
Come along with me and let’s start tinkering.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 35 Minutes
- Cooking time: 25 Minutes
- Portions: 8 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for the oil piadina with type 2 flour
- 3 1/4 cups Type 2 flour (about 400 g / 14 oz)
- 3/4 cup water (about 200 ml / 6.8 fl oz)
- 3 1/2 tbsp vegetable oil (about 50 g)
- 1 2/3 tsp salt (about 10 g)
Steps for the oil piadina with type 2 flour
In a bowl, pour the water and the oil, mix with a fork and gradually add the flour and the salt, then continue working the dough on a work surface for a few minutes. Divide the dough into 7–8 balls.
Begin to roll the balls very thinly; meanwhile heat a non-stick skillet. Cook the oil piadinas over low heat for about 3 minutes, turning them often so they don’t burn.
Once cooked, fill and enjoy with immense satisfaction.
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Storage
The piadinas can be stored in a well-sealed food storage bag for 2–3 days at room temperature. If you prefer, you can also freeze them once cooked and cooled, separating them with parchment paper. When needed, just heat them for a few minutes in a skillet to make them crisp again.
