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add
the milk with yeast slowly
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Stop as soon as you get a smooth ball not sticking neither to your
hands nor to the counter, but remaining elastic. |
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Place it into a clean bowl, cover with a film so that it is fully sealed and
put it in a warm place (near a radiator is enough) |
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After
some hours the volume will increase from 30 to 50 percent. It is ready to be
rolled. You can also store in refrigerator for a few days (better raw than
cooked) |
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cut
it to small balls (the measure of a tennis ball.) |
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With the rolling pin roll it to a disk ,thick approximately 0,079 inches
(2 millimeters) |
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If
the form is not well regular, cut to circles, helping you with a dish. |
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if
you put the circles on a dish divide them with some paper, or they will
become stuck
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Heat the "testo" i.e. the earthenware slab, or a simple pan of
iron, and place the disc of dough. Pierce it with a fork at intervals of
around 1 in (3 cm) |
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As soon as bubbles are forming on the surface turn it. It takes 2 or 3 minutes
for piadina |
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| if you do not serve immediately cover the piadine with a cloth, to keep
humidity and heat. For taste it at its best serve hot |
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Photographed
recipe:
