PIADINA DOUGH

Use this basic dough, from “Grilled Pizzas and Piadinas” (DK Publishing, 2008) to create the basis for a multitude of snacks and sandwiches. 1 ½ cups unbleached

flour

½ teaspoon salt 2 tablespoons olive oil plus 1 teaspoon for oiling the dough ball 1 teaspoon lemon juice ½ cup water

Kneading with a stand mixer: Measure the flour into the mixing bowl and make a well in the center. Pour the salt, olive oil, lemon juice, and water into the well. Use a paddle attachment on the lowest speed to allow the ingredients to come together. Move to medium high and knead for about 5 minutes. The finished dough should form a ball, unless it’s too wet or sticky. If so, add flour by the 1/2 teaspoon until the dough comes off the sides cleanly and forms a ball.

Kneading with a food processor: Use the plastic blade made especially for dough. The metal blade can tear the dough to pieces. Measure all ingredients into the bowl. Use a pulse action until the dough comes together. Knead for about 2 minutes by running the processor continuously.

Kneading by hand: Measure the flour into a large bowl and make a well in the center. Pour the salt, olive oil and water into the well. Mix well, stirring with a strong spoon. The finished dough should form a ball, unless it’s too wet or sticky. If so, add flour by the 1/2 teaspoon until the dough comes off the sides cleanly and forms a ball.

Lightly flour a clean, dry countertop. Place the ball of dough on the counter and press down with the palm of your hand. Fold the dough over itself and press again. Continue to roll and press the dough. Knead for about 8 minutes until the dough is smooth. You will feel the dough change. It will soften and become more elastic. Add only enough flour to prevent it from sticking.

For all: When the dough is ready, it will be soft, smooth, and firm. Lightly oil the ball of dough with olive oil. Cover with plastic wrap, and let rest for about 20 minutes.

Cut the dough into four equal pieces. Roll them into rounds about 8 inches in diameter. Follow the Piadina Grilling Steps to finish.

Piadina Grilling Steps Use an outdoor grill, indoor grill, or flat griddle, skillet, cast iron frying pan, clamshell grill, or a terra cotta clay slab heated over a natural fire to cook piadina.

The procedure is generally the same; use high heat for a short time:

Heat the cooking surface until it is extremely hot. When a pan’s surface is ready, a drop of water will sputter across it and quickly disappear, and the surface will smoke lightly.

Lay the dough rounds on the hot surface or grill. The dough will not stick if the surface is hot enough. If it does, oil the cooking surface very lightly by crumpling a paper towel, wetting it with a drop of oil, then wiping the oil onto the surface of the grill. Let the dough cook on the first side for about one minute. Using tongs, turn it over. Cook for about one minute on the second side. When charred little bubbles form on each side, the piadina is ready.

Stack the cooked piadine on a clean towel and wrap them so that they stay warm. If you desire, brush them with a little melted butter to make them richer. For best results, serve within about 30 minutes of cooking. Wrap any leftover piadine in plastic and refrigerate. They will last for about 3 days. To reheat, place them in a microwave for about 30 seconds on high.

Fold them over your own fillings or try the fillings that follow. You can also serve piadine plain, as a substitute for bread.