Traditional Italian flatbreads are one of the many, many joys of Italian cooking. They are delicious and tender … and if they were any easier to make, they would make themselves. You will love these as wraps, with hummus, or sliced in half for a thin, panini-style sandwich.
- Yield: 4 (10-inch) breads
- 8 ounces whole wheat bread flour
- 8 ounces durum flour, plus extra for dusting work surface
- 2 teaspoons sea salt
- 1 tablespoon baking powder
- ¼ cup extra-virgin olive oil
- ½ cup spring or filtered water
- Combine the whole wheat flour, durum flour, salt, and baking powder in a large mixing bowl and mix well. Stir in the oil and water to form a soft dough. On a dry, lightly floured work surface, knead the dough for 10 minutes, until smooth and elastic. Divide into 4 pieces and roll each piece into a 10-inch, very thin round.
- Heat a cast-iron skillet over medium heat and lay a piadina in the hot, dry pan. Cook for 3 to 4 minutes, or until the bread is lightly browned and beginning to blister. Flip the piadina and cook for 1 to 2 minutes more, or until the other side browns and blisters. Repeat with the remaining dough. Serve warm.