Piadini recipe
Try your hand at bread-making with this classic Italian recipe. Dating back to Ancient Rome, these flatbreads have a flaky texture and are traditionally eaten cold with savoury fillings. Cover them with creamy ricotta, sun-dried tomatoes and basil for a hearty snack or light lunch.
See method- Serves 6 (Makes 6)
- 10 mins to prepare and 10 mins to cook, plus resting
- 144 calories / serving
Ingredients
- 125g plain flour, plus extra for dusting
- 1 tbsp olive oil
- 125g ricotta
- 140g sun-dried tomatoes, chopped
- fresh basil, to serve
Each serving contains
- Energy
- 605kJ 144.0kcal
- Fat
- 6g
- Saturates
- 3g
- Salt
- 0.4g
- Sugars
- 2g
of the Reference intake
Carbohydrate 18.9gProtein 4.5gFibre 1.9g
Method
- Sift the flour and ¼ tsp salt into a bowl. Make a well and work in the oil and 65ml water to form a soft dough. Knead on a floured surface until smooth. Wrap in clingfilm and leave to rest for 30 mins.
- Divide the dough into 6 and roll out each piece to a 12cm disc. Heat a griddle pan until hot and cook the discs for 1-2 mins on each side, until charred and puffed up; cool.
- Top the discs with the ricotta, sun-dried tomatoes and basil leaves; season. Fold over to eat.
- See more Bread recipes
