WATCH THE VIDEO RECIPE

Ingredients:

200 g mix of flours for unleavened bread Mulino Marello

Approximately 70 g of water

3 tablespoons extra virgin olive oil

1 teaspoon of salt

Procedure:

Place the flour in the bowl, with water, oil and a teaspoon of salt. You can knead by hand or with a planetary mixer. Knead the dough until it forms a fairly elastic dough, add a few tablespoons of water if needed.

Once the dough is ready, transfer it to an oiled pastry board, brush it with a little more extra virgin olive oil and roll out a thin sheet with a rolling pin. Make similar piadinas with the help of a cup. Heat a non-stick pan or griddle and cook the unleavened bread for a few minutes on each side.

Here are your sheets of bread ready!

Curiosity

Homemade pan-fried quick bread is excellent with soup or minestrone, but also to accompany second courses or an aperitif; it can be filled with savory mousses, sauces, or cheeses and cured meats.

I made a red bean mousse, blending 250 g of spreadable cheese (gluten-free), 100 g of drained red beans and two tablespoons of extra virgin olive oil with the minipinner. The cream is excellent spread on unleavened bread, adding a few olives and slices of tomato. A tasty and fresh lunch idea.

The bread is also excellent in a sweet version, together with hazelnut cream or your favorite jam.