Ingredients:

4 cups (500 grams) flour

1 1/4 cup lukewarm milk 

5 TBSPs extra virgin olive oil 

1 tsp honey

2 tsps salt 

1 tsp baking soda

Directions:

Mix milk, honey, oil, salt and baking soda with a hand mixer in a large bowl.

Add the flour, a little at a time until dough forms.

Move dough to a clean and lightly floured surface.

Knead a few minutes by hand until dough is smooth .

Cover dough with plastic wrap and allow to rest for 20 to 30 minutes.

When dough is ready, divide it into 6 equal pieces.

Roll each piece into a ball.

Using a rolling pin, roll out each ball into a circle.

Each circle should be around 7” in diameter and about 1/8” thick.

Note: Size and thickness can be adjusted to your taste!

Heat a nonstick skillet on medium heat until hot.

Gently place a dough disk on the hot surface.

Carefully prick with fork any bubbles that form on top.

When bottom is golden, flip to other side.

This process should take about 4 minutes in total.

Repeat until all piadine are cooked.

Keep them warm until ready to serve by covering them with a clean towel.

Stuff piadine with savory filling of choice, just as you would a sandwich roll.

Makes 6 piadine.

TIPS:

The original recipe calls for 5 TBSPs of lard instead of olive oil. I decided to offer you my version made with oil for easier execution. Feel free to use lard instead, if you wish.

This recipe makes 6 large piadine. If you prefer them smaller or thinner, cut dough into 8 pieces and proceed as directed.

Piadine can be stuffed with any food you like, be it hot or cold. They are considered “street food” in Italy and are especially popular during the summer months.