Piadina - Italian Flatbread Sandwich
A crumbly, flavorful flatbread filled with mozzarella, prosciutto and arugula. A classic Italian street food.
Servings: 6
Ingredients
Piadina Flatbread
- 375 grams of all purpose flour (about 3 cups)
- 1 teaspoon of salt
- 2 teaspoons of baking powder
- 50 grams of shortening or olive oil (1/4 cup)
- 230 grams whole milk, warm (just under 1 cup around 100 degrees)
Piadina Filling
- fresh mozzarella
- prosciutto
- arugula
Instructions
- In a large bowl, whisk 375 grams of all purpose flour with 1 teaspoon of salt and 2 teaspoons of baking powder
- Use a stiff fork to work 50 grams of shortening into the flour mixture until no large pieces remain (alternatively, melt the shortening and drizzle over the flour)
- Form a well in the flour mixture and add 200 grams of warm milk into the well
- Begin working the flour into the warm milk until a soft dough begins to form
- Transfer the dough onto a floured surface and knead the dough for about 3 minutes, adding a pinch of flour if the dough feels sticky
- Divide the dough into 6 equal portions and gently form into round balls
- Cover the dough with a kitchen towel and let the dough rest for 10 minutes on the floured surface
- Place a flat skillet or griddle over medium heat
- Working with one portion of dough at a time, roll the dough out to a large circle approximately 8-9 inches across and less than 1/4 inch thick
- Use a fork to poke holes in the dough
- Transfer the dough onto a dry, preheated skillet
- Cook for a minute or two on the first side and once the bottom is lightly charred, flip and cook for another minute or two on the other side
- Transfer the cooked piadina into a large kitchen towel and wrap it to keep it warm while you work with the other portions of dough
- Repeat the process with the other portions of dough and stack them all in the towel
- To fill the piadina, line one half of a warm piadina with thinly sliced fresh mozzarella
- Top with thinly sliced prosciutto and arugula
- Fold the piadina in half, slice in half and enjoy!
- Store left over piadina wrapped tightly at room temperature