Italian Flat Bread with Sourdough Starter – Piadina al Licoli

This kind of flatbread is a very popular street food from the Italian region called “Emilia-Romagna” but now you can find it not only in Italy but in many other countries.

The original piadina is non-fermented bread prepared with lard, but in this version we will use the sourdough starter (perfect if you need to refresh it) and I will use olive oil instead of animal fat.

I can remember the piadine as streed food, filled with thin slices of prosciutto crudo or with cheese.

Today you may find all kind of piadinas, filled with many different ingredients but the most important thing is to enjoy it still warm, soft inside and crunchy outside.

My filling this time? Smoked salmon with a fresh guacamole sauce with chopped tomatoes. So good!

Italian Flat Bread with Sourdough Starter – Piadina al Licoli

  • Servings: 8 flatbreads
  • Difficulty: easy
  • Print

You need:

  • 100 g sourdough starter (100%) hydration
  • 120 g water
  • 300 g bread flour
  • 50 ml olive oil
  • 1/4 teaspoon salt

 

Procedure:

  1. Dissolve the sourdough with the water, add flour add the other ingredients and knead well until combined and it comes together (use a kneading machine if you have it!). If necessary add a few more tablespoons water.
  2. Wrap with foil or cover with a bowl and lest rest at least 60 minutes.
  3. Cut into 6-8 slices and shape them into balls, place them on floured surface, cover with an inverted big bowl and let rise until when almost doubled.
  4. Roll out each ball to rounds of about 25 cm (10 inches). You will not need flour on the table.
  5. Put the rolled out piadine on a tray using parchment foil to separate them. Or prepare them one by one cooking them just after rolling each one out. Pinch each one with the fork all over the surface before cooking them.
  6. Now heat up your non-stick skillet to medium high. Don’t add any kind of oil or fat!
  7. Bake dry on the first side, when well roasted, flip it and bake the other side. The piadina should be pale, but with dark brown spots. Be careful not to burn it. During baking if necessary pinch them and turn them with the fork. In about 3-4 minutes they should be ready.

Tip: I have two old nonstick pans that I reserved for this recipe or to roast nuts. I use both at the same time!

Autor: https://artandkitchen.wordpress.com/

 

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