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Bread and baked goods

Layered olive oil piadina wraps without yeast

Published on 7 December 2022

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Delicious, light and very soft, ready to roll and fill as you like. You can also use wholemeal or type 00 flour; in that case, the resting time is half an hour rather than 5 minutes. They can be frozen separately.

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Ingredients

INGREDIENTS FOR 4 PIADINAS

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Method

Introductory photographs from the original

0 steps completed out of 16

  1. Step 1 of 16

    I put the flour in a bowl and add the oil.

  2. Step 2 of 16

    I pour in the lukewarm water; more may be needed depending on the flour's absorption.

  3. Step 3 of 16

    I add the salt.

  4. Step 4 of 16

    I mix first with a fork, then by hand.

  5. Step 5 of 16

    I form a ball without working it too much, put in a bowl covered with a cloth and rest for 10 minutes.

  6. Step 6 of 16

    After resting, I divide into 4 pieces; I weighed mine.

  7. Step 7 of 16

    I shape each into a little parcel.

  8. Step 8 of 16

    I roll into balls.

  9. Step 9 of 16

    Keeping the others covered, I flatten one ball by hand, then roll thinly. I oil the entire surface evenly.

  10. Step 10 of 16

    I roll it up fairly tightly.

  11. Step 11 of 16

    I coil it into a tightly closed spiral.

  12. Step 12 of 16

    I prepare all 4.

  13. Step 13 of 16

    I flatten each first by hand.

  14. Step 14 of 16

    Then roll out again into a nice circle.

  15. Step 15 of 16

    I heat a testo griddle or flat pan and cook each piadina on both sides, pricking with a fork if it puffs up.

  16. Step 16 of 16

    I cook all 4 and put each in a covered cake container to retain moisture, making them easy to roll. Fill as you wish. Keep leftovers wrapped in cling film in the fridge and reheat when needed. Lovely with Nutella too.

Original source: https://incucinaconlilly.com/2022/12/07/piadina-sfogliata-da-arrotolare-con-olio-extravergine-di-oliva-senza-lievito/

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