Rustic Italian Flatbread Recipe

You just need the ingredients a bowl and a fork along with an oven to bake in.

Rustic italian flatbread recipe.

Using wooden spoon beat until well. Sprinkle 1 4 teaspoon yeast over. Crisco pure olive oil. 3 cups pillsbury best bread flour.

Place 1 1 2 cups warm water in large bowl. Definitely piadina a rustic italian flatbread. Let stand 5 minutes. It s like an italian version of soft tacos.

For some reason i believed i would need all sorts of tools machines and special ingredients like malt to make it happen but then flavia my cousin in tuscany shared her basic bread recipe with me. A flat bread from the italian region romagna. Smoked bacon cremini mushrooms asparagus and asiago cheese all come together on a thin crunchy flatbread crust to create a hearty and delicious main dish pizza. Great with arugula and soft cheese squacquerone is the one typically used or cold cuts and a glass of sangiovese superiore di romagna from forli.

There isn t one single piada recipe and over the centuries it has changed a lot. Easy and quick italian rustic crusty bread at home no knead no machine no dutch oven with only 2 hour rise time. They had to. It is a true street food cooked to order in small sidewalk booths and filled with cheeses grilled vegetables greens prosciutto or ham even jams.

Make a well in the flour and add the water and olive oil. The dough can sit at 40 degrees f 4 degrees c up to 2 days. This recipe for rustic italian bread is pure and simple. How to make piadina italian flatbreads step by step add the flour baking powder and salt to a bowl stir so everything is evenly mixed through photo 1.

The carasau from sardinia the crescia from marche the tigella from emilia. 1 cup water heated to 120 degrees to 130 degrees f. Add 1 1 2 cups unbleached flour and 1 2 cup whole wheat flour. But a document from the community of modigliana talks about the piada back in the 1371.

We should add that italy is full of flat unleavened bread types. Bake the flatbread for 20 to 25 minutes until it s golden brown. Remove it from the oven and transfer it to a rack to cool. With a large baker s peel transfer the flatbread on its parchment to the heated stone.