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Ingredients
3 ½ cups unbleached all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
1 cup warm water (105 to 115 degrees)
¼ cup olive oil
1 cup soft fresh goat cheese
8 handfuls arugula
Nutritional analysis per serving
42 grams carbs; 10 milligrams cholesterol; 319 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 12 grams fat; 2 grams fiber; 270 milligrams sodium; 10 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor or heavy-duty mixer, combine the flour, salt and baking powder. Add the water and oil. Process or mix until the dough is smooth and elastic, about 1 minute. Remove from the machine, and knead briefly by hand on a lightly floured surface. Shape the dough into a ball. Cover with a bowl, and let rest 20 minutes to 1 hour.
- Step 2
Cut the dough into 8 pieces. Cover all but 1 piece with a bowl. On a lightly floured surface, shape the piece into a ball. With a rolling pin, roll out the dough to an 8-inch circle. Place a piece of wax paper on a large dinner plate, and put the circle of dough on it. Roll out the remaining dough, stacking the circles on the plate with wax paper in between.
- Step 3
Preheat the oven to 175 degrees. Heat a nonstick skillet over medium-high heat. Test the temperature by flicking some droplets of water onto the surface; if the water sizzles and evaporates quickly, the griddle is ready. Place a circle of dough in the skillet. Cook 30 seconds, or until the dough begins to stiffen and turns golden brown. Flip the piadina, and brown the other side. Place the piadina on a piece of foil in the oven, and keep warm until serving.
- Step 4
To serve, on each piadina, spread about 2 tablespoons of cheese over half the circle. Place a handful of arugula on top, and then fold the piadina in half and serve.
Private Notes
Comments
I like the recipe. It may take more than 30 seconds to get those golden brown spots though. They begin to puff up when they're about ready to flip.
This sounds lovely, though I do wonder what distinguishes it from a flour tortilla.
@Paul it’s thicker - more toothy - not quite naan, not quite tortilla. Mine was somewhere in the middle.
After the article in the NYTimes about piadina restaurants in NYC, I knew I had to try this out at home. I followed the recipe exactly. I made the flatbreads, then had a buffet of cheese (fresh mozzarella, goat cheese, Parmesan), meat (salami, prosciutto), arugula, fresh tomatoes, capers, olive oil, vinegar, red pepper flakes, salt, black pepper available to an array of children and adults. We kept the griddle hot and a sandwich press on hand for anyone who wanted a little extra heat and crunch. The whole thing was a hit with everyone. Would make again for my mix of picky eaters and foodies.
Like Italian tortillas. I got the nice brown spots but first batch was a tad doughy tasting, I think it can take some more griddle time to make a crispier sandwich.