Piadina - Italian Flatbread Sandwich
Serves 615 mins prep20 mins cook
A crumbly, flavorful flatbread filled with mozzarella, prosciutto and arugula. A classic Italian street food.
0 servings
What you need

tsp salt

tsp baking powder

oz shortening

oz full fat milk

fresh mozzarella

prosciutto

arugula
Instructions
0 In a large bowl, whisk 375 grams of all purpose flour with 1 teaspoon of salt and 2 teaspoons of baking powder 1 Use a stiff fork to work 50 grams of shortening into the flour mixture until no large pieces remain (alternatively, melt the shortening and drizzle over the flour) 2 Form a well in the flour mixture and add 200 grams of warm milk into the well 3 Begin working the flour into the warm milk until a soft dough begins to form 4 Transfer the dough onto a floured surface and knead the dough for about 3 minutes, adding a pinch of flour if the dough feels sticky 5 Divide the dough into 6 equal portions and gently form into round balls 6 Cover the dough with a kitchen towel and let the dough rest for 10 minutes on the floured surface 7 Place a flat skillet or griddle over medium heat 8 Working with one portion of dough at a time, roll the dough out to a large circle approximately 8-9 inches across and less than 1/4 inch thick 9 Use a fork to poke holes in the dough 10 Transfer the dough onto a dry, preheated skillet 11 Cook for a minute or two on the first side and once the bottom is lightly charred, flip and cook for another minute or two on the other side 12 Transfer the cooked piadina into a large kitchen towel and wrap it to keep it warm while you work with the other portions of dough 13 Repeat the process with the other portions of dough and stack them all in the towel 14 To fill the piadina, line one half of a warm piadina with thinly sliced fresh mozzarella 15 Top with thinly sliced prosciutto and arugula 16 Fold the piadina in half, slice in half and enjoy! 17 Store left over piadina wrapped tightly at room temperatureView original recipe

