Italian Flatbread

Piadina is an Italian flatbread from the regions of Emilia-Romagna and Marche, typically made with wheat flour, lard, baking soda, salt and water. Piadina is popular at the beach on the Adriatic Sea, sold by outdoor vendors that are easy to spot in striped white and green huts with outdoor seating or just take-out.

Instructions

1. Mix yeast and warm water in a large non-reactive bowl and let stand for 5 minutes. (ceramic is best)
2. Add olive oil and salt and mix with a large wooden spoon.
3. Add flour and stir with the wooden spoon until the ingredients are incorporated a bit. The best way to make einkorn dough is by hand and it is very easy to knead and will not become sticky, like it can if you use a standing mixer. If you want to use a mixer, follow the same steps and use the first setting to mix the dough. If you are doing by hand, knead the dough in the bowl until the water is well absorbed and the dough is formed, which takes just about a minute.
4. Cover the bowl with plastic wrap, a 100% linen cloth or an overturned plate if the bowl is sealed pretty well. Let stand for an hour.
5. Sprinkle a few spoons of flour over the dough and work with your fingers against the edges of the bowl to loosen the dough and place on your counter. Flatten the dough into a square with your hands and fold in each side and then knead back into a round ball of dough. Be careful not to use too much added flour unless your dough seems very wet.
6. Place back in the bowl, cover and let rest for one hour more.
7. Heat a cast iron skillet (recommended) or non-stick frying pan on medium heat.
8. Divide the dough into 8 pieces.
9. Take the first piece, fold inside the outer side so the fresher dough turns out and then roll in a ball by pressing down with your hands in a circular motion on your counter. Try not to add much more flour unless necessary. Flatten the ball of dough with your hands and use a rolling pin to roll out the piece to about a 6 inch diameter.
10. Place on the griddle with no additional fat added. The heat should be adjusted so the piadina cooks in 2 minutes or so on each side, but does not burn. You want small bubbles that turn golden on the first side. If you see large bubbles that have started to burn when you flip the first piadina, adjust the heat down. Once you get the heat perfect, remember the setting on your stove to make it easier the next time. On my stove, it is exactly half way.
11. Place each cooked piadina in a clean, 100% cotton or linen cloth in a basket and cover until ready to serve.
12. To make stuffed crescione, you must prepare the filling beforehand. You can cook chard, spinach or other greens with onions and garlic or use tomato sauce with oregano and mozzarella. Of course, the ideas here are endless and of personal preference. Just be careful that the filling does not have excess thin liquid because it can run out of the edges.
13. Roll the dough out in the same way as above, place the filling on one side being careful not to over-stuff or place to close to the edges (about 3 tbsp. of filling) or the filling will come out when you are flipping them. Fold the dough in a semicircle and pinch the edges together with your fingers. Carefully detach the edges from the counter, transfer to the griddle and push down the edges with a spatula while you are cooking. You might want to roll out the first try on plastic wrap to make sure you can get them to the griddle with ease. Flip and cook the other side, then stand it up on its side to cook the flat surface that has formed at the fold.
14. The filling is hot, so let them cool for a few minutes before tasting, especially if you have included cheese that has melted.
15. Piadina stay fresh for up to two days, but need reheating in the toaster or oven. If you make a batch and want to freeze them, make sure they cool completely and then freeze.