Piadine flatbreads are tasty and soft, perfect to fill with the ingredients you prefer, for an informal dinner or a picnic …
| 300 g all purpose flour | |
| 300 g wholewheat flour | |
| 4 tablespoons extra-virgin olive oil | |
| 2 teaspoons salt | |
| 150 ml water | |
| 150 ml milk | |
| more oil to brush |
| 1. | Sift the two flours in a bowl, make a well and add the extra-virgin olive oil and salt in the center. Now add the water and milk, stirring first with a fork, then move to knead by hand on the table. Work the dough until smooth and elastic, cover it with the inverted bowl and let rest for 15 minutes. |
| 2. | Now stretch the dough, press it a bit with your hands and wrap it to the long side. Cut it into six equal pieces and give each one the shape of a ball. Cover (I used the film) and let it rest for another quarter of an hour. |
| 3. | Now roll out each dough ball thinly, until you get a disk (more or less). Brush with oil and roll without too much pressure. Wrap the roll to form a snail, place it on a baking sheet or in a box, cover well with the film and let it rest in the fridge at least an hour, or even overnight. |
| 4. | When cooking, heat a non-stick frying pan with a thick base over the heat. Take the little balls and roll them out again with the rolling pin, without making them too thin. Cook one piadina at a time in the pan, turning it every few minutes, without piercing the bubbles that will form. Keep the wraps warm and covered with a clean cloth until ready to fill them. Once cold they can be frozen. |
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