The piadine. Unleavened Italian muffins recipe
These piadine, curious Italian flatbreads are traditional accompaniments to antipasti (appetizers), such as marinated aubergines, and above all they go well with creamy cheeses. Interestingly, they bear a great resemblance to certain Indian breads that are made in a similar way, the so-called roti. Unlike focaccia and bruschetta, piadines are made with unleavened flour dough and cooked on a clay tile heated over a fire or on a very hot griddle. There are a few variations, some include milk and baking soda. In the latter case they are called crescent.
500 gr. white flour, 30 gr. butter, salt, warm water (about 200 cc. of water)
The flour is put on the table, making a volcano. In the central hole we add the melted butter, a little salt and enough warm water to form a dough (about a cup of water). Work the dough for 10 minutes, cover with a cloth and cover with a bowl. Let stand 30 minutes.
Cut small pieces of dough, about the size of a small egg. Spread with the roller into flat 5 mm discs. thick and about 10 cms. diameter.
Heat a grill or thick skillet and cook the breads for about 3 minutes on each side, until slightly burnt bubbles form. Traditionally they are made on a hot clay tile called testa and that is previously soaked so that it does not break when heated.
Serve at the moment, hot or warm, in a dish covered with a napkin so that they do not get cold. They are a good accompaniment to antipasti, be it cheeses, ham, salami or other cold cuts.
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