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Grilled Peach Piadina
Piadina is a thin italian flatbread, typically prepared in the Romagna region. Â There is no yeast and it is quick to make. Â In some recipes, the olive oil is substituted with lard, we stuck with oil as we didn’t have lard in our fridge. Â The dough was traditionally cooked on a terracotta dish (‘Teggia”); today flat pans or griddles are commonly used.
The toppings are endless……sweet or savoury, whatever takes your fancy.
Cooking surfaces
BBQ Temperature
Ingredients
For the piadinas
- 500g plain flour
- 1 tsp salt
- 1/3 tsp baking powder
- 80 ml olive oil
- 275 ml water
For the topping (1 piadina)
- drizzle of oil/large knob of butter
- 2 peaches, chopped
- splash of rum (otional)
To serve
- Fresh mint
- Fresh basil
- 3 tbsp greek yoghurt
- Drizzle of hot honey
Method
For the piadina
- Set your Egg for a direct cook at 200°C with just your stainless steel grid.
- To make the dough, place your flour, salt and baking powder in a bowl. Mix together.
- Add the oil and the water. Mix it all together for a few minutes. Â You’re looking for a soft dough. Â It should be soft but not sticky.
- Cover the dough with cling film and leave to rest for 30 minutes at room temperature.
- When ready to cook, heat a nonstick skillet on your Egg..
- Now fry your piadina for about 1 minute a side or until it bubbles, Repeat this twice, pricking with a fork.
- The piadina will take about 4 minutes in all to cook. Â It should be a nice golden colour and have the characteristic small charred spots on the surface..
For the topping
- Place a cast iron skillet onto the Egg. Â Heat up the oil or butter in the skillet.
- Add your chopped peaches. Cook them, stirring occasionally. You’re looking for the peaches to caramelise,
- Once you have some caramelisation, you can add a drop of rum or juice of your choice, cook for a further 2 to 3 minutes.
- You’re looking to cook the peaches until they soften
To assemble the dish
- Place a good dollop of the yoghurt onto your piadina.
- Top with the cooked peaches.
- Sprinkle over some fresh mint and basil. Â Drizzle with honey.