Italian Flatbread (Piadina)

 

3 1/2 cups all-purpose flour, plus extra for dusting
1/2 teaspoon baking soda
1 teaspoon fine sea salt, plus extra for seasoning
1 stick butter, cut into 1/2-inch pieces, at room temperature

 

Combine the flour, baking soda and 1 teaspoon salt in the bowl of an upright mixer fitted with a dough hook attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add 10 to 12 tablespoons water until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 8 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 4-to-6 inch circle, about 1/8-inch thick. Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the piadina from the grill to cool slightly. Note: To make an herb flatbread, add 3 tablespoons each minced Rosemary and Thyme when combining the flour mixture.
 

 
 

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