Stuffed Flatbreads
By America's Test KitchenPublished on January 27, 2022
Time
1 hour, plus 30 minutes resting
Yield
Makes 6 sandwiches
Italian Name:
Piadine romagnole
Ingredients
Before You Begin
Extra-virgin olive oil can be substituted for lard; however, the flatbreads will be slightly more chewy. A nonstick skillet can be used in place of the cast-iron skillet; preheat the empty nonstick skillet with 1 teaspoon oil, then wipe out oil before proceeding with the recipe.
Instructions
- Pulse flour, salt, and baking soda in food processor until combined, about 5 pulses. With processor running, slowly add lard until incorporated, then add milk and process until dough forms tacky ball, about 5 seconds. Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 3 minutes.
- Divide dough into 6 equal pieces and cover loosely with greased plastic wrap. Working with 1 piece of dough at a time (keep remaining pieces covered), place ball seam side down on clean counter and, using your cupped hand, drag in small circles until dough feels taut and round. Let dough balls rest for 30 minutes.
- Roll 1 ball of dough into 8-inch round of even thickness (about 1/16 inch thick) on lightly floured counter. Cover loosely with plastic and repeat with remaining dough balls.
- Heat 12-inch cast-iron skillet over medium heat for 3 minutes. Carefully place 1 dough round in skillet and prick in several places with fork. Cook until spotty golden, 1 to 3 minutes per side, popping any large bubbles that form with fork. Transfer piadina to rimmed baking sheet and cover with clean dish towel; repeat with remaining dough rounds, stacking them under towel as they finish. (Cooled piadine can be stored in zipper-lock bag for up to 2 days; microwave for 30 seconds to soften before proceeding with recipe.)
- Heat now-empty skillet over medium- low heat for 2 minutes. Evenly layer prosciutto, mozzarella, and arugula on half of each piadina, leaving ½-inch border at edge. Working with 2 filled piadine at a time, fold other half of flatbread over filling, then place cheese side down in skillet and press lightly with back of spatula to compress layers. Cook until cheese is melted and piadine are warmed through, 1 to 3 minutes per side. Repeat folding and cooking remaining piadine in 2 batches. Serve immediately.
Time
1 hour, plus 30 minutes restingYield
Makes 6 sandwichesItalian Name:
Piadine romagnoleIngredients
Ingredients
Ingredients
Why This Recipe Works
What was once a poor man's bread in Emilia–Romagna, piadina is now found at the table in most restaurants. And when stuffed with various cheeses and cured meats and griddled, it's the region's best street and festival food. The texture is bready yet tender, with a short crumb. Delicate in flavor and easy to eat, it's perfect for folding around flavorful fillings for the ultimate sandwich. We started with the traditional technique of cutting lard into flour and then stirring in milk, but this first attempt resulted in piadine that were too thin and overly chewy and bready. A little baking soda helped puff the flatbreads ever so slightly. To simplify things, we moved our mixture to the food processor, drizzling in melted lard so it coated the flour particles; this prevented too much gluten from forming. We chose to fill our piadine with mild, melty mozzarella, which paired well with thinly sliced prosciutto, mortadella, or coppa—all delicious pork products of the region. Arugula provided fresh, peppery bite.
Before You Begin
Extra-virgin olive oil can be substituted for lard; however, the flatbreads will be slightly more chewy. A nonstick skillet can be used in place of the cast-iron skillet; preheat the empty nonstick skillet with 1 teaspoon oil, then wipe out oil before proceeding with the recipe.
Instructions
- Pulse flour, salt, and baking soda in food processor until combined, about 5 pulses. With processor running, slowly add lard until incorporated, then add milk and process until dough forms tacky ball, about 5 seconds. Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 3 minutes.
- Divide dough into 6 equal pieces and cover loosely with greased plastic wrap. Working with 1 piece of dough at a time (keep remaining pieces covered), place ball seam side down on clean counter and, using your cupped hand, drag in small circles until dough feels taut and round. Let dough balls rest for 30 minutes.
- Roll 1 ball of dough into 8-inch round of even thickness (about 1/16 inch thick) on lightly floured counter. Cover loosely with plastic and repeat with remaining dough balls.
- Heat 12-inch cast-iron skillet over medium heat for 3 minutes. Carefully place 1 dough round in skillet and prick in several places with fork. Cook until spotty golden, 1 to 3 minutes per side, popping any large bubbles that form with fork. Transfer piadina to rimmed baking sheet and cover with clean dish towel; repeat with remaining dough rounds, stacking them under towel as they finish. (Cooled piadine can be stored in zipper-lock bag for up to 2 days; microwave for 30 seconds to soften before proceeding with recipe.)
- Heat now-empty skillet over medium- low heat for 2 minutes. Evenly layer prosciutto, mozzarella, and arugula on half of each piadina, leaving ½-inch border at edge. Working with 2 filled piadine at a time, fold other half of flatbread over filling, then place cheese side down in skillet and press lightly with back of spatula to compress layers. Cook until cheese is melted and piadine are warmed through, 1 to 3 minutes per side. Repeat folding and cooking remaining piadine in 2 batches. Serve immediately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
0 Comments