Cuisine: Italian
Author: Sharon Sanders
To freeze piadina: Cool the piadine on a rack. Lay in single layers on a tray separated by waxed or parchment paper. Freeze for several hours. For longer freezing, pack the rounds, separated by small sheet of waxed or parchment paper, into a resealable plastic freezer bag. To reheat: A single piadina is easily reheated in a hot cast iron skillet on a griddle for 1 to 2 minutes per side. (No need to thaw beforehand). Or, place in a toaster oven for about 2 minutes until heated. To reheat the entire batch, remove the paper between the rounds and sprinkle each round lightly with water. Stack the rounds in a large piece of aluminum foil. Bake in a preheated 325°F oven for 40 minutes, or until heated through.
  • 3¾ cups all-purpose flour
  • 1½ teaspoons salt
  • ½ teaspoon baking soda
  • ½ cup unhydrogenated lard, at room temperature OR extra-virgin olive oil
  • ¾ cup tepid water
  1. In a large bowl, combine the flour, salt, and baking soda with a fork.
  2. If using lard, spoon dollops onto the dry ingredients. With two forks or a pastry blender, cut the lard into the dry ingredients until it disappears. Drizzle on the water and toss with the forks until it clumps together. (If using oil, combine it with the water and drizzle over the dry ingredients. Toss with the forks until it clumps together.)
  3. Turn the mixture onto a work surface and knead for several minutes until smooth. Do not add more flour. With your palms, roll the dough into a fat tube, about 12 inches long. Cut into 12 equal pieces. Shape each piece into a ball and cover tightly with plastic wrap. Set aside for at least 30 minutes.
  4. One at a time, using a rolling pin on an unfloured surface, roll the balls into 7-inch rounds.
  5. Heat a cast iron skillet or griddle over medium-high heat until a few drops of water dropped on the surface sizzle. Lightly coat the surface with lard or oil. One at a time, grill the piadine for about 30 to 40 seconds each side or until flecked with golden-brown spots. Remove to a cutting board. Cover loosely with aluminum foil. Continue cooking the piadine, stacking them atop one another and re-covering with foil. The piadine can also be kept warm on a baking sheet in a 250°F oven.
  6. Serve right away. For antipasto or a snack, cut into wedges with a pizza cutter. For a panino, top with desired ingredients and fold in half.
Recipe by Simple Italy at https://www.simpleitaly.com/piadina/