Parmesan Piadine (Italian Flatbreads) | #BreadBakers
This recipe for making piadina at high altitudes, specifically around 6500 feet. For making this bread at sea level, please refer to the notes in the blog post.
Servings: 4 rounds
- 16 ounces minus 3 tbsp 15.1 ounces bread flour
- 1 tablespoon kosher salt
- 1 tablespoon baking powder
- 5 tablespoons extra virgin olive oil
- 1 cup + 1 tbsp warm water
- 1 teaspoon lemon juice
- 1/4 cup Parmesan cheese
- Ground black pepper
Whisk together the flour, salt, and baking powder in the bowl of a standing mixer fitted with a dough hook.
Pour in the olive oil, water, and lemon juice all at once, and knead at a medium-low speed for 10 minutes. The dough should be very smooth. Cover for one hour, to allow the dough to rest. This will make it easier to roll thinner.
Preheat the oven to 400˚F with a pizza stone.
Divide the dough into four balls. Lightly flour the counter or work surface, and press one of the balls of dough with your hand. Cover the other balls with plastic. Roll the flattened ball of dough into a very thin circle of dough, as thin as you can get it. Mine were about 1/10" thick.
Place on a sheet of parchment paper, slide onto the back of a baking sheet, and sprinkle with a one tablespoon cheese. Slide it (including the parchment paper) onto the hot pizza stone. Bake for 14 minutes, or until lightly browned. Remove, and repeat with the remaining four balls of dough.