Piadina: 'No Oven' Italian flat Bread

a really quick home-made bread

Ingredients: 500 gm white flour, 2 tsp dry yeast, 2 tsp salt, 1 tbsp olive oil, 250ml carbonated water, 75ml water, loads of love and patience

Time taken: 10 mins to make the dough

Rising Time: 1.5-2 hrs

Proving Time: 10 mins

Mix yeast in 75ml water for 5 mins. Mix flour and salt and make a well and add yeast mixture along with 150ml carbonated water. Mix. Add rest of the carbonated water to into a sticky dough and move to the slightly floured surface. Keep adding remaining carbonated water (if needed) to make a soft, elastic and shiny dough.

Form into a ball and keep a clean bowl and cover with a tea towel. Leave to rise for 1.5 hours until double in size.

Once risen, knock back and leave to rest for 10 mins. Now, form 8 balls from the dough and roll into a 6inch wide and 1/2inch thick base.

Let the base lie on a lightly floured surface so that they dont stick.

Heat a thick pan on a low heat for 5-8 mins and then toss the base on it. Make holes using a fork so that the base doesnt blow up.

Turn quickly so that it doesnt stick and remove after 5 mins once golden brown from both sides.

Wrap in a tea towel to let it remain soft and warm.

Tip: This is a very common bread in Italy and served warm with drinks. Cut it into wedges and sprinkle with olive oil, salt and pepper. Or loved as a panini, wrapped around the filling of your choice.

Healthier Option: Use half wheat flour and half white flour and follow the same process.