PIADINA

PIADINA

PIADINA

(Yaras Italian flatbread)

850 ml self rising flour (or 500 grams) (or regular flour with just under 1 tbsp baking powder)

100 grams room temp butter (almost 1 cube)

1/2 teaspoon salt

3/4 cup milk (lukewarm)

Mix by hand on counter top. When nice and smooth wrap in syran wrap covered bowl. Let rest dark place 30 mins. 

Remove and set on counter. Turn on stove top with non stick fry pan to medium low heat. DON'T USE OIL OR BUTTER. 

Cut pieces of dough the size of tennis balls. Put flour on wgork surface. Use wooden or marble rolling pin to open into flat disc. Thickness should be about 1/8"-1/16". Plop onto skillet one at a time. Poke holes with fork. After you poke holes rotate in pan. Cooks for two minutes then flip over to other side. Cooked side should be light golden brown. Cook other side the same. You can start preparing next sought disc to cook. Place on cooling rack when done.