We found two main variations in traditional recipes. The cooked piadine are then stuffed with fillings (Parma ham, soft cow’s milk cheese and arugula are a classic combination) and folded in half to make a sandwich-similar to the way New Yorkers enjoy slices of pizza. (Piadine originally were cooked over coal fires using a large clay pan called a teglia di Montetiffi.) After a short rest, the flatbread-a piadina-is cooked on a griddle or skillet. There, they throw together flour, salt, water or milk, and lard or olive oil to make a quick dough. One of our favorite variations originated in Romagna, in northern Italy. It is simple to make and, from Southeast Asia to North America, the crisp or chewy crusts easily take to fillings and toppings both sweet and savory. Whether leavened or not, folded, topped or used as a scoop, flatbread promises warm, fresh bread-fast. Consider pitas, nan, chapatis, tortillas, man’oushé.
They serve different needs and are rolled out at different times.Īmong the quickest of quick breads is flatbread, the weeknight allure of which is widespread. There is bread and there is, well, quick bread.
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