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Piadina Romagnola

Piadina Romagnola

These small Italian pan breads are easy to make and great with Italian cold cuts and cheeses with a glass of red wine.


1 dl. milk
10 gr. fresh yeast
1 dl. cold water
1 tsp. baking soda
1 tsp. salt
1 tbsp. olive oil
300 gr. wheat flour (tipo 00)

Heat the milk in a pot until lukewarm and put in a mixing bowl. Add the yeast and dissolve it in the milk. Add water, salt, baking soda and olive oil, and finally add the flour. Knead the dough well and set it aside for a few hours to rise. Divide the dough in 12 and flatten each piece with a rolling pin until it is approx. 1/2 cm or 0.2'' thick. Heat a thick-bottomed skillet over high heat and bake the breads for 2-3 minutes on each side, pressing them down with a wooden spatula to ensure even cooking. Serve right away.

Serves: 12 breads Preparation time: 2 hours Cooking time: 15 minutes
Created: 6 years, 5 months ago
green chili 66 orange chili 5 red chili 1
Edited: 6 years, 5 months ago

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