Grilled Peach Piadina
Piadina is a thin italian flatbread, typically prepared in the Romagna region. There is no yeast and it is quick to make. In some recipes, the olive oil is substituted with lard, we stuck with oil as we didn't have lard in our fridge. 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.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
For the piadina
- Set up our 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. You're looking for a soft dough. 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.
- Cut your dough in half, cut each half into three. So you can make 6 flatbreads in total.
- 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. 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. 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. Drizzle with honey.
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