Hello! To celebrate the day I present you my personal answer to the tortilla wraps!
The Italian answer, so to speak! A tradition from the region of Emilia-Romagna, from which come the great delicacies such as Parmigiano, Prosciutto di Parma, Mortadella, Tortellini, Lasagna and of course the Piadine (literally translated: flat) or flatbreads made in a pan!
They taste so delicious that you really have to do a huge amount because you can eat one after another! They just hop into your mouth!
(If someone asks: Why I am celebrating this day? Well for me it’s almost 6 years that I quit smoking cigarettes and I’ve made a new milestone on my weight loss journey – I’ve lost 40 kg since November 2017!) Great reasons to celebrate, right?
So and now let’s jump back to the delicious subject of Piadine!
The difference between the traditional made Piadine and my version is the use of flours and fat. Here is an essential difference, because the tradition asks for the use of lard. Yes, certainly it’s a question of flavor but I think only with the use of olive oil makes the Piadine a little lighter without losing its flavor.
I’ve used a mixture of equal parts of wholegrain spelled flour and spelled flour type 630.
These Piadines are so versatile cause you can eat them with ham and cheese like sandwiches or as a delicious accompaniment to stews and soups. You can eat them as you want! They are so delicious!
I’ll surely have those Piadines on our road trip next week to Italy!
Piadine Ela Style
Nutritional information per piece: 72 kcal, 13 g carbohydrates, 1 g fat, 3 g protein
Ingredients for 15 pieces
– 150 g spelled flour, type 630
– 150 g spelled wholemeal flour
– ½ tbsp olive oil
– 200 ml of water
– 1 tsp salt
– ½ packet of baking powder
- Weigh the flours and place in a bowl.
- Add salt and baking powder and mix well.
- Now mix 200 ml with ½ tbsp olive oil and add slowly to the flours and stir well with a fork. Use your hands to make a smooth dough.
- Let the dough rest for about 30 minutes.
- After resting, form the dough into an oblong roll and divide into roughly equal dough balls.
- Roll one dough ball in succession as evenly as possible and bake in a hot pan from both sides. Per side about 1 – 2 minutes. When the dough starts to blow bubbles, turn it with a spatula.
- You can combine this piadine with whatever you like!
Goes well with stews, as a wrap, sweet and hearty!