Herby Piadina (Italian flat breads)

My hubby and I often have our date night at our local Prezzo (well where we live there isn’t that much choice). We do love it though, the staff are always very friendly and helpful and we can use our Tesco club card vouchers – Winner! We always have a couple of their flatbreads to share and I’ve finally managed to recreate them with this recipe!

I didn’t know what they were called, but quite a bit of research later and I hit upon a type of bread called Paidina from Italy. I couldn’t find an actual recipe but the description of this bread captured me as it said they were soft and pillowy but light – just what the Prezzo breads are like!

As I said, I didn’t have a recipe to follow, so I had to develop my own version. I tried initially with yeast and strong flour, but it made the breads hard and brittle, so instead I use a combination of plain strong flour and no yeast.

It was a bit of trial and error but I finally hit upon a formula that I’m happy with. In Prezzo they are often topped with red onion chutney or herby garlic butter so I tried that too and was really pleased with the result.

This recipe makes about 8 large flat breads, if you don’t want that many it also keeps in the fridge for up to a week. It didn’t freeze well though! I’m pretty sure they’d make a great pizza base too – but each time I’ve made them there has never been any left!

This bread is really easy to make, the thinner you roll it the better it is!

I hope you give this recipe a go, I’ve popped some step by step images below, but if you don’t want to see the pictures you can just  Skip to the printable recipe.

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Step 1 – Make the dough

  • Time = 10 minutes 
  • Ingredients = 300g of plain flour and 100g of strong white bread flour, 1.5tsp of sea salt, 2 level tsp of baking powder, a small pinch of bicarbonate, a couple of teaspoons of dried herbs (I used oregano, thyme and rosemary), 3 tbsp of extra virgin olive oil, 1 – 2 cloves of crushed garlic, 240ml of ice cold water.
  1. Mix the dry ingredients together in a large bowl.
  2. Add the oil, water and garlic and mix together to form a smooth sticky dough. Knead for a few minutes until elastic. If using a stand mixer, just mix on slow for a couple of minutes.
  3. Cover and rest for 5 minutes.

Image 1 = Measuring the ingredients. Image 2 = Shaped into a ball, ready to rest.

Step 2 – Shaping and baking 

  • Time = A couple of minutes shape 2 minutes each side to cook (a couple of minutes in the oven if topping).
  • Ingredients for the garlicky butter and optional topping = For the butter – 1-2 cloves of garlic, 25-30gms of butter, a small handful of chopped fresh parsley and a sprig of chopped fresh rosemary. For the optional topping – a couple of spoonfuls of caramelised onion chutney and some blue cheese.
  • Equipment – a large skillet pan. If topping your breads you’ll also need a couple of baking trays covered with non-stick baking paper.
  1. Whilst your dough is resting, set a large skillet pan onto a medium/high heat to warm up. Next, make your herby garlicky butter by melting the butter stirring in the garlic and herbs. Set to one side. You can add a bit of oil if you like but I don’t. If you are topping your breads, get your jar of chutney ready and a small handful of crumbled blue cheese – also preheat your oven to 200 fan.
  2. Dust your work surface with a small amount of flour (if you have semolina flour then use that). Divide the rested dough into about 8 pieces and roll each one out into a circular shape – the thinner the better.
  3. Cook one at a time on your heated skillet – whilst the bottom side is cooking brush the exposed side with the garlicky herby butter – after 2 minutes flip over, brush the cooked side and cook for two minutes more. Once cooked, brush again and transfer to a serving plate to keep warm whilst you cook the rest.
  4. If you are topping your breads, once you take them out of the skillet transfer to the prepared baking sheet and top each one with a generous spoon of the red onion chutney, sprinkle with the crumbled blue cheese and bake in the hot oven for 2-5 minutes more.
  5. When all of your breads are cooked, enjoy! They are best eaten hot straight from the pan with a nice ragu or soup.

Image 1 = The shaped dough. Image 2 = Brushing the raw side with garlicky butter. Image 3 = Flipped bread, cooking the second side. Image 4 = The cooked bread brushed again and being kept warm. Image 5 = The bread topped with optional red onion chutney and blue cheese Image 6 = The topped bread after it’s second bake in a hot oven.

I hope you enjoy making and eating this bread, We served ours with my rich and delicious ragu made from leftovers – it was totally delicious!

Below is the printable recipe for my soft and silky Piadina Italian flat breads.

For other recipes on my site please follow this link.

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Soft and silky Piadina Italian flat breads

  • Servings: 8 breads
  • Difficulty: very easy
  • Print

A really easy and delicious flat bread.


This bread contains no yeast and can be made with any flour, although I use mostly plain flour. The finished dough will keep well in the fridge for up to a week but does not freeze well.

Ingredients

    For the dough – 300g of plain flour and 100g of strong white bread flour
  • 1.5tsp of sea salt
  • 2 level tsp of baking powder
  • A small pinch of bicarbonate of soda
  • A couple of teaspoons of dried herbs (I used oregano, thyme and rosemary)
  • 3 tbsp of extra virgin olive oil
  • 1 – 2 cloves of crushed garlic
  • 240ml of ice cold water
  • For the garlicky herby butter
  • 1-2 cloves of garlic
  • 25-30gms of butte
  • a small handful of chopped fresh parsley and a sprig of chopped fresh rosemary For the optional topping
  • a couple of spoonfuls of caramelised onion chutney and some blue cheese.

Directions

  1. Make the dough by mixing the dry ingredients together in a large bowl. Then add the oil, water and garlic and mix together to form a smooth sticky dough. Knead for a few minutes until elastic. If using a stand mixer, just mix on slow for a couple of minutes. Cover the dough and rest for 5 minutes.
  2. 2. Whilst your dough is resting, set a large skillet pan onto a medium/high heat to warm up.
  3. Next, make your herby garlicky butter by melting the butter stirring in the garlic and herbs. Set to one side. You can add a bit of oil if you like (it makes it easier to spread and stops the butter re-setting as it cools) but I don’t. If you are topping your breads, get your jar of chutney ready and a small handful of crumbled blue cheese – also preheat your oven to 200 fan.
  4. 4.Dust your work surface with a small amount of flour (if you have semolina flour then use that). Divide the rested dough into about 8 pieces and roll each one out into a circular shape – the thinner the better.
  5. Cook one at a time on your heated skillet – whilst the bottom side is cooking brush the exposed side with the garlicky herby butter – after 2 minutes flip over, brush the cooked side and cook for two minutes more. Once cooked, brush again and transfer to a serving plate to keep warm whilst you cook the rest.
  6. If you are topping your breads, once you take them out of the skillet transfer to the prepared baking sheet and top each one with a generous spoon of the red onion chutney, sprinkle with the crumbled blue cheese and bake in the hot oven for 2-5 minutes more.
  7. When all of your breads are cooked, enjoy! They are best eaten hot straight from the pan with a nice ragu or soup

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Bread, Baking and More

Lover of bread, baking and growing my own veg.

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