Vegan Piadina
This lighter version of piadina is made without lard, using olive oil instead. Soft, flexible and easy to prepare, it is perfect for filling with cheese, vegetables or cured meats. A simple and versatile flatbread ideal for quick meals.
Ingredients
- 400 g plain flour
- 200 ml water
- 40 ml extra virgin olive oil
- 8 g salt
- 5 g baking powder
How to Make It
- Place flour, salt and baking powder in a bowl
- Add olive oil and mix
- Pour in water gradually
- Knead until smooth dough forms
- Divide into portions
- Roll each into thin discs
- Heat a non-stick pan
- Cook each piadina for about 2 minutes per side
- Cook until lightly golden
- Fill as desired and serve warm
Tips
- Roll thin for softer piadina
- Cook on medium heat
- Cover cooked piadine to keep soft
- Great filled with vegetables or cheese
Storage
- Keep wrapped in the fridge for up to 2 days
- Can be frozen for up to 1 month