Description

Piadinas are flatbreads that can be made outside on the grill or inside on hot griddle or in a cast-iron frying pan. This dessert version is more tender than the traditional piadina and has a rich, buttery flavour.

Scale

Ingredients

3/4 cups unbleached flour
1/4 teaspoon salt
1 tablespoon sugar
1/4 cup warm water
1/2 teaspoon lemon juice
2 tablespoons unsalted butter, melted
1 teaspoon extra virgin olive oil

Instructions

Add the flour, salt, and sugar to a 4- or 5-quart (4- or 5-liter) mixing bowl. Use the dough hook attachment on the lowest speed to combine the dry ingredients. Make a well in the center. Pour the warm water, lemon juice, and melted butter into the center and stir slowly until the dough becomes too thick to stir. Knead for 5 minutes at medium speed.
Use the plastic blade made especially for dough as the metal blade can tear the dough to pieces. Put the flour, salt, and sugar in the food processor. Pulse to combine. Add the warm water, lemon juice, and melt butter. Use a pulse action until the dough comes together. Continue to pulse the dough in quick bursts for about 3 minutes. This technique keeps the dough from overheating.
Put the flour, salt, and sugar in a large mixing bowl. Stir to combine the ingredients. Make a well in the center. Pour the water, lemon juice, and melted butter into the center and stir slowly until the dough comes together. Lightly flour a clean, dry countertop. Form a ball of dough and place it on the counter. Press down with the palm of your hand. Fold the dough over itself and press again. Continue to roll and press the dough. Knead for about 8 minutes, until the dough is smooth. You will feel it change as it softens and becomes more elastic. Add only enough flour to prevent it from sticking.
The dough should be soft and smooth. Put the olive oil in a medium bowl. Add the dough and turn it over several times until it is covered in oil. Wrap in plastic and let it rest for 30 minutes.
Place the dough on a floured countertop and cut it into 4 equal pieces. Use a rolling pin to flatten the pieces into 8-inch (20 cm) rounds.
Heat the cooking surface until it is extremely hot. Test with a drop of water, which will splatter across the surface and quickly disappear, and the surface will smoke lightly. Lay the dough rounds on the hot surface. If the surface is hot enough, the dough will not stick. If it does, remove the dough and spread the cooking surface lightly with vegetable oil, or moisten a crumpled paper towel with a drop of vegetable oil and wipe the surface of the grill.
Cook the dough for about 1 minute, or until bubbles form on the surface.
Lift the piadina with tongs to check its doneness. The cooked side should have charred little bubbles. Turn the piadina over, and cook for another minute, until the bottom is light brown.
Stacked the cooked piadinas on a clean towel and wrapped them so they stay warm. For best results, serve within 30 minutes of cooking.
Refrigerate extra piadinas for up to 3 days by wrapping them lately in plastic wrap and slipping them into a plastic bag. Avoid freezing, as they tended to dry out. To reheat, place in the microwave for about 10 seconds on high.

Notes

Dessert piadina dough is softer than regular piadina dough with a rich, buttery flavour. You can use traditional piadina dough for desserts if you wish. This recipe can be doubled.