How to Make Piadine (Italian Flatbreads)
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- čas přidán 27. 08. 2024
- Test cook Keith Dresser makes easy Piadine (Italian Flatbreads).
Get the recipe for Piadine: cooks.io/3u7Ibm8
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I’ve tried so many recipes of this sort of flatbread. This one is definitely the winner! It’s even good reheated the next day!
But I definitely wouldn’t poke it before cooking. I love it when the trapped air fluffs it up.
I think every culture around the world has a version of this bread & they’re all basically the same thing.
I have always loved making Piadine although, l prefer Olive Oil instead of Vegetable Oil. I use to make Personal Pizzas with my children back in the early 90’s. Nowadays, l make them with my grandkids.
On a personal note, l really like your bookshelves and window seat. Thank you Keith. ♥️👍🏼👏🏼👏🏼👏🏼
They make a great base for a 'bar pizza' as well. Prep a bunch of these when you have friends over to watch a game or something but leave them flat, top with pizza sauce and cheese and toss in the oven, or toaster oven, until the cheese melts. Add some toppings if you want, such as jalapeño slices and some of your favourite hot sauce.
absolutely! also no fighting over toppings since everyone can have their own pizza
Can you make ahead & freeze?
@@lindabrown3893 most flatbreads freeze really well, I'd recommend not fully getting to the browning stage you want to as to avoid it getting dry and crumbly
That is the Italian version of a Mexican flour tortilla. It's the exact same recipe (option to use veg oil or shortening). Tortillas are rolled out a littler thinner. Both delicious. Margie
Beat me to it. Was going to post the exact same comment.
flour tortilla is pure sadness compared
I don't think this is an Italian version of flour tortillas. These Italian flat bread recipes are hundreds of years old. Flat breads are made in many countries.
I will stick with lard, thank you!
taste so good with lard!
Lard, butter, EVOO!
Lard or Olive oil. I would never use a vegetable type of oil.
@@josephbaumann292
From what I'm seeing he's basically making a non-Italian version of an Italian bread 😶
One would never knock the bubbles out like that or flatten so greatly OR use "vegetable oil" (which is probably canola oil which nobody should be ingesting 🤮).
ATK usually has really great recipes but I find this one quite questionable.
Oh well! Onto the next one!
Can't wait to make some. He made it look so easy 😊. Great job love American test Kitchen and Cook's Country. Thanks to all for jobs well done.
If you weigh your flour but don't weigh anything else.... then what is the point? The ratios is what makes baking by weight powerful.
My husband had me replay this three times. I think he is hinting at something. He’s never this heavy handled. I will be trying this soon. Looks easy and delicious. Thank you.
You need a piece of Mortadella on that sandwich.
Off brand Rob Lowe in here making some great looking sandwiches
There is nothing "off brand" about this guy!
@@davidcibrian548: I know, right? No disrespect to Rob Lowe intended, but this guy is a snacc and a half.
OMG, LOL! That made my day. Love it.
Love the ideas you give me. The air frier info was eye opening. We just got one, thanks.
The Indian version is a naan, but this one seems easier! Great video
I'll be trying this for sure
This was easy to make, and took about an hour. The recipe worked exactly as Keith said it would. We stuffed ours with braised leeks, kalamata olives, & vegan cheese, and we ate all four sandwiches!
I like this! Heather recipe, that's what we should be learning. Thank you.
You also can put some Nutella on it! Yummy!
@@sandrah7512 Awesome, in Germany we say: doppelt hält besser :)
This looks delish thanks for posting.😘😊
Love this!! THANK YOU!!!
Couldn't you just flatten them out in a tortilla press of sufficient size rather than roll them out? They're a bit thicker but they're basically just flour tortillas to begin with
Wheat flour doughs can be too elastic for presses. Presses are often used for pliable corn tortilla dough.
Those look like my flour tortillas!!
It's a good start but you need to roll them for the final thickness/diameter desired. The gluten causes spring back when pressed. Learned this the hard way making flour tortillas. As an aside I use melted bacon fat or lard for flavor.
This man just made a caprese salad flat bread and I'm jealous.
It's tortilla,look up ingredients
With rustic style breads such as this one, precision weighing and such, is not necessary. Learning to judge moisture level of the dough by feel is a good goal.
Why would you get rid of the air bubbles? By allowing good air bubbles, you get a hollow inside, it lightens the load, and helps cook the inside
@Grant M
Agreed! I have NO idea WHY he wants rid of the bubbles. It's supposed to be puffy. Usually ATK has really good recipes but I am questioning this one.
I don't understand why you would pop the air bubbles out?
It would seem to defeat the purpose of the baking powder.
Never seen anyone take a fork to the bubbles before.
"I never seem to get around to baking bread at home," he said while standing in front of a 5-gallon bucket of flour.
I love this wow
What other fillings can be used in this flatbread
Love it 😍
Perfect for Spiedies but tomatoes, mutz, and basil is a good call too.
this might be the first man ever to measure 9" with a ruler....
If you don't have a cast iron, can I use a regular skillet?
How do you store
WHOA KEITH, YOU LOOK LIKE DENNIS MILLER, ONLY BETTER !...RIGHT ON WITH THE RECIPE !
did you add salt??
I did a double take!.... I suddenly wanna listen to Con Te Partiro
There you go again, another "Gotta Make" item to add to my way too long list of Gotta Make!!
Tortillas de harina italianas 🤷♀️🤷♀️
Yo las uso para quesadillas o para hacer un wrap de atun o turkey
flour tortilla is pure sadness compared
Going to try this in the pizza oven
Keith is SO HOT. He also looks like he might be a werewolf, so I'll remember to keep the silver away.
He is a bombshell!
how this different than a tortilla?
It isn’t.
Every culture that has flour also makes flat breads. The piadina dates back to the 1300s, centuries before Europeans even discovered the Americas and Mexico. In fact, Spain introduced wheat flour to the Mexicans when they came in the 1500s.
There are a bunch of flatbreads that differ only in very minor details or in the name.
A flour tortilla would be pressed rather than rolled but would be the same basic dough. But if you were really good with a rolling pin you could get a tortilla thin enough with a pin, I think I'm not that good.
@@KenS1267 I've never been able to get a press to work for flour tortillas. Most people I've seen don't use one. The dough is too elastic and just snaps back, so it's very hard to get it thin enough. Using your hands and a maybe a small half-pin, the dough sticks slightly to a flat surface and lets you stretch it out and it will stay that way. Then as I transfer it to the comal, I am stretching it by hand in the air, similar to how pizza dough is done.
Presses are used for CORN tortillas.
You just made tortillas 😂😂😂😂😂
so now we know that Piadine is Italian for Tortilla.
flour tortilla is pure sadness compared
@@22maestro
🤣😂
😂😂😂 Tortilla is discount piadina.
No. If you replace lard with vegetable oil, you do not use sparkling water. You do not let the dough rest for 24 hours. It is a pale imitation.
Can this be made with gluten free flower?
you meant "flour"?! I guess you could make this with any gluten free flour such as corn flour or oat flour or rice flour or potato flour. but i guess you cant make this with "Flowers"! LOL! I have made this with oat flour. :-)
no
This a recipe of Pakistan and India it is called roti and it is made in every house of subcontinent.
So a quesadilla??
try it with lard and fry on terracotta plate/dish...you'll see.......
that pizza was RAW!
Does this bread have yeast in it?
You just made tortillas 😅
😋👍🏻
that's really unhealthy, never use vegetable oil! lard is sooo much better for you!
NO YEAST!!!! YAYYYYY!!!!
This is like Navajo flat bread. Only we pat each round flat with our hands.
....and deep fry in lard. No wonder Navajo bread is sooooo good!
navajo is pure sadness compared
Zaddy
😊💫💫💫💫💫💫💫
No yeast
good job, you made a flour tortilla
The piadina pre-dates Europe's discovery of the Americas (including Mexico) by at least 200 years. Every culture that has flour has a flat bread recipe - get over it. In fact, Spain introduced wheat flour to the Mexicans when they came in the 1500s.
@@kindabluejazz mexican maize tortillas date back to 12,000BC. there is a reason why i specified flour. a mere 200yrs is kids play. tomatoes from the new world, italian food would be boring without them.
@@-EchoesIntoEternity- Your comment asserted they made a flour tortilla, which I explained why is not as old as a flour piadina. Wheat originated in the Middle East and was cultivated at least from 9600BC. Any culture that grinds any grain is going to add water to it and grill it on a hot stone.
@@kindabluejazz exactly my point, its nothing special nor unique. italians need an ego boost once in a while
@@-EchoesIntoEternity- Sounds like you're the one needing to grab some attention by being snarky for no reason. How are Italians asking for an ego boost - it is ATK that chose to make a 700 year old Italian flat bread recipe.
ATK: you guys gotta give this Indian flatbread a shot: czcams.com/video/BSi7KaA8O2o/video.html
Ounces??? Please in gramos. Only few countries stil uses those measures!
Can we use other flour like spelt, or coconut, almond, or buckwheat flour, rye flour instead? More healthy. Thank you.
Give it a try and see if you like it.
You need some gluten to hold the flatbread together. Spelt and rye would work, you might need to knead them more as they are pretty low gluten. The rest you'd have to go to all the various "goos" that fake gluten to make the bread work.
@@KenS1267 thanks. May be i use spelt flour plus some white flour.
@@barcham thanks.
@@KenS1267 Very true. I wonder if adding a tablespoon or two of vital wheat gluten would help? Or, like when making whole wheat bread at home, use half white flour in the mix.
Дагестанское чуду - czcams.com/video/KWlIcRaP_IE/video.html
Boy Stearns and Foster sucks!!, and so overpriced!
In Mexico they call those tortillas.
flour tortilla is pure sadness compared
@@MaestroStefanoPetrini With respect, you may think and believe that because you've never had a good Mexican flour tortilla. There are tortilla shops here where I live that you have to stand in line to get their fresh hand pulled flour tortillas. They sell out on a daily basis.
@@randmayfield5695 the tortillas are much thinner
Ugh. Use metric.
These imperial b*****s will never do that
10 ounces is 280 grams. Simple to convert.
Really simple for you - just don't watch American generated content. Best not to use the American invented internet either.
It's LITERALLY America's Test Kitchen. What were you expecting?!
@@MrEquusQuagga For them to improve their methods after all these years and move into the 21st Century with the rest of the world?
Weighing the oil and water straight into the food processor is much easier, more accurate and no extra washing up.
Also, please please please get with the rest of the world and use grams. Again, so much easier than ounces as it's always a whole number. No fractions.