Piadinas with Leftover Dough

Piadinas with Leftover Dough

Written by Wetta on in Pizzas and focaccias
Servings: 4Calories (per serving): 200 kcal

Ingredients

  • 100 g **leftover**
  • 40 g **water**
  • 40 g **milk**
  • 2 tablespoons **oil**
  • 3 g **salt**
  • 150 g **type 0 flour**

Directions

  1. Put the sourdough starter, milk, and water into the mixer and mix with the dough hook.

  2. Once the dough has softened and bubbles have formed (see the next image), add the oil and half of the flour.

  3. Once everything is well combined, add the salt and the remaining flour.

  4. Let the dough come together well; I wait until it clings firmly to the hook and forms a single mass that doesn’t break apart when stirred.

  5. Knead by hand to form a ball, which we will then shape into a round ball.

  6. I use this technique for shaping the dough, or you can find other examples on the blog where I’m trying out lots of recipes with sourdough starter (CLICK HERE):

  7. {{}}

  8. And here’s my dough ball, which we’ll let rest under a damp cloth for 30 minutes: I let the water run in the sink for a while and place the cloth on top to absorb the water.

  9. Cut each piece into 4 (crosswise) and repeat the shaping process for the 4 pieces of dough, letting them rest for another 20 minutes or so with the cloth draped over them.

  10. Start by heating a large skillet over low heat while rolling out the piadina dough very thinly.

  11. Place the dough in the pot; when air bubbles begin to form inside the dough or you see that the bottom is starting to brown, flip it over.

  12. Once both sides are cooked, remove the piadina and start filling it with your favorite ingredients (use a utensil—the air bubbles can burn!).

  13. For the cover photo, I made one with cooked ham, salad, and mozzarella, and in the other, I substituted speck for the ham; I also added a little mayonnaise to the one with cooked ham! Yum, I ate them for dinner!

  14. You can wrap the ones you don’t eat in aluminum foil and put them in the freezer for your next hunger pangs (filled with Nutella, of course ;)) :D.

Here’s one of the easiest recipes from my latest “obsession”: piadinas made with leftover sourdough starter!

Ever since I was given sourdough starter, I’ve been doing nothing but studying and finding recipes—you learn so much!

Sure, it takes a little getting used to at first—figuring out when to refresh it, how much to use, and what temperatures and humidity levels are needed—but if I managed to keep it alive for three months, I’m sure you can do it too!

Anyway, here’s the recipe I make most often because it’s very quick and you can even freeze it to take along as a snack for any occasion: work, a day trip, or even an afternoon snack (mmm, Nutella…).

For those who are as lazy as I am, this can also be a lifesaver on evenings when you don’t feel like cooking: if you don’t have the ingredients in your pantry, just pop into the store to pick up what you need, and you’ll have a delicious piadina for dinner!