Pan bread: with water, salt plus 3 ingredients, quick

A pan-fried bread, with few ingredients, which does not need to wait to rise, famous in Italy, known as piadina.

A pan-fried bread, with few ingredients, which does not need to wait to rise, famous in Italy, known as piadina.

Recipe for 2 people.

Classic (no restrictions), Lactose Free

Preparation: 01:00 + additional time to prepare more portions

Intermission: 00:15

TOOLS

1 cutting board(s), 1 pastry brush (optional), 1 griddle or griddle or pan, 1 bowl(s), 1 plate(s) (or round baking dish)

EQUIPMENT

conventional + mixer with hook (optional equipment)

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients PAN BREAD – PIADINA

– 1 cup(s) of wheat flour + a little for dusting and rolling out the dough

– 1 teaspoon(s) of salt

– 125 ml filtered water (more if necessary)

– 3 and 3/4 tablespoons of lard

– 1/2 teaspoon(s) of baking soda (pinch) ^B

Ingredients FOR GREAKING

– oil to taste

PREPARATION:

1. Separate all ingredients and utensils for the recipe.
2. From the recipe for 2 portions you get 5 units of 22 cm each. Leftover bread can be frozen.
3. This recipe can be made by hand, but is easiest in the mixer with the dough hook attachment.

PREPARATION:

Pan-fried bread – Piadina (Dough):

1. Place the wheat flour, salt and bicarbonate of soda in a bowl and mix.
2. Add the lard and mix well.
3. Add 3/4 of the amount of water (see quantities in the ingredients) and mix well.
4. Work the dough with a planetary mixer with the dough hook (optional) or work the dough with your hands, on a floured surface, to develop the gluten (piadina is a bread, so you have to work it a little because when forms the gluten dough, it relaxes). without tearing).
5. The dough should be elastic, soft, moist and a little sticky. If necessary, add the rest of the water and a little more (the amount of water depends on the absorption capacity of the flour used).
6. Grease the counter surface with oil or flour.
7. Divide the dough into equal parts (5 units for every 2 portions). If you have a scale, weigh about 75-85 g each.
8. Roll out the dough: form balls with the dough, leaving the surface very smooth and without cracks.
9. Sprinkle a little flour on top.
10. Cover with cling film and let the dough rest on the work surface for 15 minutes.

Pan-fried bread – Piadina – Modeling:

1. Place 1-unit dough onto an open, floured plastic bag.
2. Flour the dough on top.
3. Take a round glass or refractory dish, line it with the other part of the plastic bag.
4. Using a baking dish or plastic-lined baking tray, press the dough into a disc.
5. Then, remove the plastic from the top, leaving the bread with just the bottom plastic.
6. Roll out and adjust the shape with your hands, obtaining thin discs of 22 cm in diameter (but without leaving the dough transparent).
7. Keep the plastic on the bottom.
8. For the rest of the dough, follow the previous steps, stacking the loaves and always leaving them covered by the last shape.
9. When finished, cover the last unit with a plastic bag or cling film.
10. Then grill (this mixture will moisten if refrigerated raw).

Pan-fried bread – Piadina – Grilling (4 to 5 minutes per disc):

1. Heat griddle/grill or nonstick skillet over medium-high heat.
2. Grease with a drizzle of oil, use a brush or absorbent paper to avoid accumulations of grease.
3. Reduce heat to medium-low, roll up foil leaving only one end.
4. Place the disc in contact with the griddle or pan (the plastic will be on top).
5. Leave to act for a few seconds, avoiding the plastic coming into contact with the plate or pan.
6. Then remove the plastic.
7. Cooking/grilling: as soon as bubbles form on the top and it is cooked on the bottom and slightly golden (estimated time 2 minutes), turn to cook on the other side and leave to rest for about another 2 minutes (the dough must not be crunchy and yes soft).
8. Remove from the heat, place on a rack and finish toasting the other discs.

FINALIZATION AND ASSEMBLY:

1. Distribute the discs bread in a pan – piadina – on plates and stuffed as you prefer.
2. Close in half and serve immediately.
3. Leftover discs can be frozen and reheated once consumed.

b) This ingredient(s) may contain traces of lactose due to cross-contamination. Lactose is the sugar present in milk and its derivatives, it does not present any health risk if consumed in moderation by healthy people. People suffering from some kind of sensitivity, allergy or intolerance should be careful and pay attention to the presence in the composition of milk products, such as casein, albumin and milk powder. This is why we always recommend reading the labels of this ingredient(s) and all the others that may not be marked very carefully and opting for brands that certify that they are LACTOSE FREE.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.