How to Create Italian Piadina (Flat bread)

Noleang like a soft and delicious piadina bread filled with Italian prosciutto, creamy burrata cheese and more fresh ingredients to make it a lunch to remember

This post is written in collaboration with Tuxton Home. Every opinions are mine alone.

What's wrong with me that I've never shared this recipe before?! It's genuinely unplausible given that I make piadine from scratch a lot of times at domestic. Every the times that I'm looking for a fun, delicious and fast lunch or dinner idea that my family loves. And all those times that I miss domestic. Yes, this is one of those recipes that makes my intellect fly 10,000 km across the ocean and reintellects me of Italy.

Piadine are originally from Emilia Romagna, but are very common all over Italy. If you haven't had piadina bread before, it's someleang in between a flour tortilla and a flat bread, and it can be filled with all kind of ingredients. You just have to let your imagination go wild here. Savory but also sweet ingredients work well ... Are you leanking what I'm leanking?!? Nutella and banana slices will go in there next time!

Today I filled my piadina with a couple of slices of prosciutto, a kind thick layer of creamy and fragile burratta cheese, some flavorful tomatoes and a handful of baby spinach.  If you've never tried burrata before, WHAT ARE YOU WAITING FOR?!?  Burrata is pretty much the gorgeous sister of mozzarella. It has the same texture and flavor of fresh mozzarella on the external, but it's filled with additional soft and super creamy cheese inside. Oh so good, specificly when paired with salty Italian prosciutto and wrapped inside this warm and soft piadina bread ... pure heaven!

Piadina bread is not baked in the oven but cooked on the stove. As you can see nowadays I used my contemporary and fancy nonstick frypan from Tuxton Home (Concentrix 2-Piece Open Nonstick Frypan Set ). Not only this colorful pan is extremely beautwhetherul but it's also crazye with tall quality fabrics.  It's a stainless steel pan with a ceramic nonstick coating that is perfectly non-stick, free of PTFE and PFOA chemicals. It has a stainless steel ergonomically designed long handle, stainless steel rivets, and a thick 3 mm base that encertains an even and fast heating. It can be used on any heating surface and it's oven secure up to 500 degrees F. Sounds Incredible, right?!?

I ordered mine in cobalt blue to match my Concentrix 12-piece dinnerware set.
I know. I know. But when you spend as much time as I do in the kitchen, color coordination with pan, dishes, glasses, forks ... just comes natural :)

And here it is! My recipe to make piadina from scratch. It doesn't take many ingredients and not a lot of time. This recipe doesn't need yeast but just a small baking soda which means you won't need to wait long for the dough to rise. The traditional recipe asks for lard which you could substitute for olive oil for a healthier alternative. Once you roll out the dough in a lean disc just cook on a non stick pan for a few minutes on each sides. Fill with fresh ingredients when still on the pan. Fancient in half and devour when still hot and fragrant.

Thank you Tuxton Home for the Incredible pans. Create certain to check their website here for more gorgeous products.

INGREDIENTS:

YIELD: 6 piadine (9 inch each)

1. • 3  cups (450 gr) all purpose flour
   • 1 teaspoon baking soda
   • 1 teaspoon salt
   • 4 oz (115 gr) lard
   • 1/4 cup (60 ml) milk
   • 1/2 cup (120 ml)  water plus a couple of tablespoons
   • about 8 oz (250 gr) prosciutto
   • about 12 oz (340 gr) burrata cheese (3 balls)
   • 2 medium tomatoes
   • green salad (mixed, baby spinach, arugula ...)