Drive away with green broad beans and ricotta
Bakery products from Italy
translated by Italian with
We know a little bit all the Romagna piadina has origins and in its original version, as well as delicious, expected use lard. Our whole piadina is super light, it will not be as magnificent as the original, but it's still good and fits well in these periods where we are all a little intent on losing those two / three pounds accumulated during the winter months.
Add the flour and stir to water. Add the pinch of baking soda, a teaspoon of oil and salt to taste. Knead the dough until you get a small loaf.
Let stand 5 by up to 15 minutes. Divide the dough into two balls. Roll out each ball with a rolling pin.
We heat a nonstick pan, when we position our nice warm flat bread that will cook in about 3/4 minutes per side.
Ready Our tortillas are excellent and to replace bread or to be stuffed like mine with lettuce and fresh cheese!