by Matthew Luca
A tasty Italian flatbread recipe, these Piadina's will impress at the dinner table and are quick and easy to make. great with any main course, soup, to use as a sandwich wrap or served simply with some pesto.
Ingredients
190g Strong bread flour (plus extra for dusting)
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
130ml water
2 tbsp. olive oil
Method
In a mixing bowl, combine all ingredients to form a dough, knead for a few minutes until smooth and elastic and it bounces back up when pushed down. cut into 4 equal pieces and on a lightly floured surface using a rolling pin, roll out to form thin, flat and roundish bread dough. Using either on a non stick pan or cast Iron Skillet heat the pan with a tiny amount of olive oil, about 1 teaspoon, cook the bread dough on moderate high heat for 1-2 minutes on each side until browned and a little puffy. Best served hot but can also be left to cool and stored in plastic wrapping or freezer bags for up to 7 days. You can also freeze then for around 6 weeks.
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