The Recipe Of The Piadina Romagnola ... Light!

The Recipe Of The Piadina Romagnola ... Light!. If the piadina makes me crazy, but the classic recipe of piadina with plenty of lard or oil makes you cringe, today we see how to prepare a piadina very light but tasty like the traditional recipe.

The piadina light recipe was a real revolution for me because since I tried it in my kitchen, I immediately realized I would never bought that prepackaged supermarket ... also saving some money!

This lightweight variant of the piadina has only 156 calories per flatbread from 20/25 cm in diameter and unlike that with lard, remains a bit more crisp, but if I wanted to add lard you can do by replacing the oil with the same amount of lard.

This recipe of piadina with lard has the same calories than with oil, then don't worry, choose the option you like most between the piadina crisp is made with oil or piadina recipe with lard which remains soft.

What you need for the piadina light, 20 cm in diameter for 10 people ...
300 g flour
50 ml extra virgin olive oil
1 pinch of baking soda
1 teaspoon salt
130 ml water
130 ml milk

How to do ...
To prepare the piadina light the first thing you have to mix all the ingredients into a smooth and slick. 10 shape dough balls, put them in a baking dish, cover with plastic wrap and let rest in refrigerator for 30 minutes.

Remove the balls of dough from the fridge, let it sit out another fridge half an hour before you return them to soften slightly, then lay the wraps with a rolling pin.

Take a frying pan on the stove and good scaldala ungila lightly with a little oil, put to bake the piadina for about 2 minutes per side, or until you see small brown spots that mark when the flatbread is cooked. This continues for all the wraps. To get the most out of goodness is good to mix the piadina in the morning for the evening or the day before for the next day.

Try this light really delightful piadina ... and let me know how it turned out!!