Ingredienti 500 g of “0” soft wheat flour
50 g of lard
(or 4 spoonfuls of olive oil)
15 g of fresh yeast
1 teaspoonful of salt
1 teaspoonful of sugar
about 250 ml of lukewarm water
Preparazione Dissolve the yeast in the lukewarm water and add the sugar. Measure the flour, pour it into the mixer with the yeast, add the salt, lard (or oil) and switch the mixer on. Take the dough out, make it into a ball and sprinkle with flour.
Cover with a cloth and let it rise for about an hour in a warm and draft-free place. Once risen, divide the dough into 2 parts.
Fit the Roller 220 accessory, and run the dough through on setting 1 till the sides of the pasta fill out the full width of the rolls. During the process sprinkle the dough with flour from time to time till soft and smooth.
If you like piadina to be thinner, run the dough through on a 2 or 3 setting. Lay the dough on a floured surface and place the Pizz@Round accessory in the centre. Press it downwards and rotate it at the same time by 120° to get a circle of dough.
Cook the piadina in a pre-heated pan, one minute each side. Put your choice of topping as required.
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