This flatbread had been around for centuries in Emiglia-Romagna region of Italy and was accepted as an alternative to bread once. Today both the flatbread itself and the sandwich made with it are called piadina in Italy.
ingredients
- 175 g flour
- 50 grams rye flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1 tbsp basil / dill / parsley, chop
- 2 tbsp olive oil
- 1/4 cup milk
- 1/4 cup water
preparation
- Sift both flours, salt and baking powder, mix.
- Stir in basil and olive oil.
- Mix milk and water. Pour into flour mix slowly and mix til the dough comes together.
Turn the dough out onto flour dusted work surface and knead til it is soft and smooth. Divide into 3, make balls, let them rest covered with a damp tea towel for 15 min.- Roll out each ball, cut out 1 3/4 in (4 cm) discs.
- Heat a nonstick or cast iron pan, cook the flatbreads til they have a couple of brown spots but still pliable.
- 1 çbk = 1 çorba kaşığı = 1 table spoon = 15 ml
- 1 tsp = 1 tatlı kaşığı = 1 tea spoon = 5 ml
- 1 cup ~ 1 su bardağı = 1 cup = 240 ml
- measurements
- ps: if you have sourdough starter, whip with milk & water then add to flour mix.
- ps: can keep the dough in the fridge for 4-5 days.
- ps: you don't have to use any herbs, plain ones are also delicious.
- ps: can do 10-12 bigger discs instead of small ones.
EN 
TR