Prep 20 mins
Cook 0 mins
Recipe Origin: Republic of San Marino, Italy. This makes tremendously great pizza crust for pizza rustica or any of your favorite toppings. You can also use this bread like a focaccia. This bread is very versatile for sandwiches, Indian style tacos, salad toppings or just about anything else you can think of. Simply grill them up and top with your imagination.
- 3 cups flour
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt (1 1/2 tsp if using Kosher salt)
- 2 teaspoons baking powder
- 1 pinch baking soda
- 1 tablespoon rosemary, chopped fresh
- 1 teaspoon garlic, finely chopped fresh
- 1 cup ice water
- In a large bowl place all dry ingredients, mix well. Make a well and add oil and water. Slowly incorporate the flour into the liquid until it forms a dough. If you need to add more water, add a tablespoon at a time until the dough is easy to handle.
- Knead for a short time until dough is smooth. Cut into 4 or 5 pieces. Roll out thin to about an 8" circle (the thinner the better).
- Heat a large skillet on a high flame, when hot reduce heat, brush with oil and place flat bread in skillet, prick bread with a fork. Turn over brush with more oil and cook other side. The bread will cook quickly, when done remove and repeat steps with rest of bread.
- Very good to eat with sauteed greens such as escarole. This recipe makes about four or five 8" to 10" Piadinas.
Very easy. I divided the dough into 8 pieces, and my husband grilled them! I topped those babies with a lovely bruschetta mix. Yummy yum yum. Thanks for posting. :)
Quick and easy. But unappealing texture. Kind of bland flavor. Won't be making it again. I guess I'm partial to yeast.
Very tasty and quick, too! Next time I will cut the salt in half, or leave it out entirely, as I found it too salty. I ended up with 12 pieces of flat bread, and they were rather thick. Next time I'll try to roll them so they're thinner.