A thin Italian flatbread typically made with pork lard and loaded with your chosen fillings. To make a vegetarian version, replace the lard with olive oil, mixing it in with the milk mixture.
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Yields:
4
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
468
Ingredients
FOR THE PIADINA
125 ml milk
250 g plain flour, plus extra to dust
1 1/2 tsp. baking powder
100 g lard, see intro if making vegetarian
Olive oil, to brush
FILLING OPTIONS
Mozzarella, sliced
Scamorza, sliced
Rocket
Tomato slices
Parma ham slices
Directions
Step 1Measure the milk and 40ml water into a jug; set aside. In a large bowl, mix flour, baking powder and 1⁄2tsp fine salt. Rub in lard until mixture resembles coarse breadcrumbs (some lumps are fine). Make a well in the centre and pour in the milk mixture and mix to a soft but not sticky dough.
Step 2Empty on to a lightly floured surface and knead for 30sec, until smooth. Cover with the empty upturned bowl and leave to rest for 10min.
Step 3Divide dough into quarters. Lightly flour a work surface and roll out 1 of the portions to a 23cm circle. Prick well with a fork. Lightly brush a large frying pan with oil and heat over medium-high heat. When hot, fry the dough for 2min per side, or until spotted and cooked through. Wrap in a clean tea towel while rolling and frying the remaining dough portions.
Step 4Serve warm stuffed with you chosen fillings. We chose mozzarella, rocket, tomato and Parma ham.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
