Loaded Italian flatbreads are the ultimate Italian street food! Served sandwich-style, stuffed with delicious fillings, they are perfect for a light snack with friends!
Preparation and Cooking Time:
1 kg of flour
150 grams of lard
A pinch of salt
150ml milk OR 180ml water
4tsp of baking soda
Gather the flour in the shape of a volcano and add the lard.
Pour pre-heated water or milk (as needed) and knead.
Let the dough rest for about an hour.
Roll the dough to a desired thickness; this depends very much on preference and can range from two to five or six millimetres (it expands while cooking). Remember to frequently rub the rolling pin with flour to prevent the dough from sticking.
The dough must be cooked on high heat, with a cooking floor temperature of around 220°-240°C.
After 2-3 minutes of cooking, medium-small bubbles form dough, giving it the characteristic appearance. It is good to pierce both sides of the piadina with a fork to facilitate internal cooking.
Once cooked, it is ready to be stuffed. The classic piadina is stuffed with raw ham, arugula and squacquerone cheese, but you can season it to your liking.