Ingredients
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1 & 1/2 Tspn Baking soda
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125 gr Lard
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500 gr Flour 00 Type
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15 gr Salt
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170 gr WaterRoom temperature
Directions
The piadina is definitely the undisputed queen of Italian street food and is known and loved by millions of people around the world. This recipe has ancient origins and can be stuffed with any ingredient your imagination can suggest.
Steps
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1
Done
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Prepare the dough by combining the flour, salt, lard and baking soda in a bowl. |
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2
Done
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Start kneading and add the water 3 times, then transfer the mixture to the work surface and continue working until you get a homogeneous dough. Form a ball, wrap it in a food bag and let it rest for 30 minutes. |
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3
Done
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Remove the dough from the bag and form it into a sausage shape, then divide it into 6 equal portions. Give each portion of dough the shape of a ball by kneading it for about 30 seconds so that it becomes smooth and uniform, then wrap them again with a food bag and let them rest for another 30 minutes. |
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4
Done
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Lightly flour the work surface and roll out the balls with a rolling pin to a thickness of 2-3 mm. Heat a griddle well and in the meantime roll out the piadina further, then cup them with a pastry cutter 22 cm in diameter. |
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5
Done
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Now cook the piadina on one side for 2 minutes, turning them continuously with one hand to ensure even cooking, then turn them over and cook them for 2 minutes on the other side as well, until they are lightly browned. |
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6
Done
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Once cooked, you can stuff your piadinas however you like! |
