Piadine

Ingredients

Makes 2

• 170g plain flour
• 15ml olive oil
• ½ tsp bicarbonate of soda
• 5g salt
• 30ml water

Makes 6

• 500g plain flour
• 75ml olive oil
• 1½ tsp bicarbonate of soda
• 15g salt
• 180ml water

 

Method

Add the salt, bicarb, water and the olive oil, and bring everything into a consistent dough. Wrap in a cloth and leave to rest for an hour.

Cut into number of pieces you are making, and then, one by one, roll them into thin (1-2mm) plate-sized discs (about 22cm in width). Use a fork to prick the discs all over.

Warm a nonstick pan until it is hot. Cook the discs one by one, giving them about two minutes a side and turning them continually, so they cook evenly. You want them to acquire leopard-like spots. Serve while still hot, folded around prosciutto and/or cheese.