this is my take on an Italian Piadina 🤌
An easy and fluffy flatbread filled with fresh ingredients for a healthy light lunch.
recipe/serve 4
flatbread:
– 1 & 1/4 cup flour, sifted
– 1/2 cup water
– 3 tbsp olive oil (plus 1 tbsp for toasting)
– 1/2 tsp bicarb soda
– 1/2 tsp apple cider vinegar
– pinch of salt
filling:
– 4 cups baby rocket
– 3 heirloom tomatoes
– 1/3 cup vegan feta
– 1/4 cup fresh basil leaves
– 3 tbsp pine nuts
– balsamic glaze to serve
1. In a large bowl combine the flour, bicarb soda and a pinch of salt. Mix well and create a well in the centre.
2. Add half of the water and olive oil and begin to mix. Add the other half of the water and apple cider vinegar and mix until a dough forms. Add more flour if too dry.
3. Lightly flour a surface and knead the dough for a few minutes. Wrap with cling wrap and allow to rest for 30 minutes.
4. Unwrap and slice the dough into 4 pieces. Lightly flour the surface again and roll each piece into a circle roughly 0.3-0.5mm thick. It’s ok if it’s not a perfect circle.
5. Heat 1/2 tbsp of olive oil in the Cosmo Pan. Once hot, cook the piadinas, one at a time, for 2 minutes on each side or until golden. Add more olive oil as needed.
6. Fill each piadina with the rocket, tomatoes, vegan feta, pine nuts, balsamic glaze and basil leaves. Fold and enjoy!