An easy and quick recipe for thin bases similar to piadine or crepes (called “piadelle”). Golden ratio indicated: 100 g flour : 200 g water. You get a smooth batter to cook in a lightly oiled nonstick pan for a few minutes per side over medium-low heat. Keep covered to keep them soft and flexible; ready to be filled sweet or savory.
In a bowl, combine the flour and salt.
Add the water gradually (ratio 1:2 flour:water, here for 4 people 200 g flour and 400 g/mL water were used), whisking vigorously until you get a smooth, lump-free batter.
Let the batter rest for a few minutes if desired.
Heat a nonstick pan over medium-low heat and lightly grease it with oil.
Pour a ladleful of batter into the pan and spread it thinly; cook for a few minutes on each side until golden.
Repeat with the remaining batter. Once cooked, cover the flatbreads with a kitchen towel to keep them soft and flexible.
Fill as desired with sweet or savory ingredients and serve hot.
Nonstick pan
Whisk
Bowl
Ladle
Keep covered with a kitchen towel at room temperature to maintain softness; consume within 1 day
Golden ratio: 100 g flour (x) : 200 g water (2x). The quantities indicated are for about 8-10 thin flatbreads depending on the size of the pan; adjust the amount based on the number of people and the desired thickness.
Italia, Toscana
| Energy (kcal) | 321.39 |
| Carbohydrates (g) | 71.24 |
| of which sugars (g) | 1.69 |
| Fat (g) | 0.7 |
| of which saturates (g) | 0.08 |
| Protein (g) | 10.95 |
| Fibre (g) | 2.19 |
| Salt (g) | 0.2 |
