Piadine

I ate these piadine three years ago when I lived in Emilia-Romagna. No classic pidinele Romagna are made from flour, water and fat but a different characteristic northern region.

Ingredient:

• 500 gr faina
• 75 gr ghee / ulei / unt
• 1 teaspoon salt
• 1 teaspoon sugar or honey not very flavorful
• 1 sachet baking powder
• 1 lingurita sense of bicarbonate
• 200 gr lapte
• 75 grams of what

Mix flour with baking powder and baking, make a hole in the middle of the flour and add milk and slightly warm water, salt and sugar and butter oil. Below see how butter oil after 3 hours of preparation,

Knead dough but not much but just enough to mix ingredients together (in this type of dough, considering that we used yeast as glutinele we need to develop so that 5 minutes of kneading is enough).
Wrap dough dough and stuffing food in foil and refrigerate for 1 hour,

after 1 hour of our dough rose and swelled up nicely, so you remove the foil,
and divide it into 10 small balls that reach out to paddle and prick them all over with a fork
Fry them in an ungreased pan teflon to appear after some golden punctulite them back and ask the other side.

We have served the Banat Plescavita Laura Laurentiu  An absolutely divine recipe for which I thank a very dear pup!

VN: F [1.9.17_1161]