Piadinas (Italian wraps)
These are fun and so easy to prepare. The dough is unleavened (no yeast) and quite sturdy. I start it in the food processor and finish by hand. You need to roll the dough very thinly but don’t worry, it’s a very easy dough to work with, it doesn’t tear and doesn’t fall apart. I use the piadina rounds to wrap around different fillings. Any sandwich filling would do. If you make the piadinas ahead they can be warmed up in the microwave a few second (5-10) to soften again, then fill them and enjoy. You can also serve the bread rounds with curries, instead of chapatis that are similar.
1 1/2 cups flour
1 teaspoon salt
2 tablespoons olive oil
2/3 cups water
1 teaspoon lemon juice
Place all ingredients in a food processor and pulse a few times until the dough barely comes together.
Remove from processor bowl onto the counter, gather the dough with your hands and knead a few minutes until it is smooth and develops elasticity.
Rub the ball of dough with olive oil and let rest on the counter or in a bowl, covered for 30 minutes or more to relax the gluten.
Divide the dough into 4 pieces. Using a rolling pin roll out each piece into an 8 inch round. It doesn’t matter if it is not quite round or not quite 8 inches. This dough is easy to handle and will roll very thin, almost see-through, without tearing.
Heat a grill pan to very high heat. Lightly oil it and when it’s very hot place a piadina on the grill. Let it cook about 1 minute. The top should start to bubble if the grill is very hot. Lift the underside to check the colour. After a minute flip it over using tongs and cook about a minute longer. Using tongs remove to a serving dish and repeat with remaining pieces.