Reheat in cast iron skillet over medium-high heat for 20 to 30 seconds per side, until warmed through). (Piadine can be stored in zip-locked bag for up to 2 days. Transfer piadina to plate, gently fold in half, and cover with clean dish towel to keep warm Repeat with remaining dough rounds, stacking piadine and re-covering withtowel as they finish. Flip round and cook until second side is spotty brown, 1 to 2 minutes (flatbread should still be pliable). Cook until underside is spotty brown, 1 to 2 minutes, using fork to pop any large bubbles that form. ![]() Prick 1 dough round all over with fork, then carefully place in skillet. Heat 12 inch cast-iron skillet over medium heat until drop of water dripped onto surface sizzles immediately, about 3 minuted. Roll disk into 9 inch round, flouring counter as needed to prevent sticking. Pat 1 dough ball into 5 inch disk on lightly floured counter (keep remaining dough balls covered). Cover dough balls loosely with plastic wrap. ![]() Working with 1 dough ball at a time, place ball seam side down on clean counter and, using your cupped hand, drag in small circles until ball is taunt and smooth. Divide dough into 4 equal pieces and shape each into ball. Transfer dough to counter and gently knead until smooth, about 15 seconds. ![]() With processor running, slowly add water process until most of dough forms soft, slightly tacky ball that clears sides of work-bowl, 30 to 60 seconds. Add oil an process until no visible bits of fat remain, about 10 seconds. Process flour, baking powder and salt in food processor until combined, about 5 seconds.
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