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.
Step 1 of 7: In a bowl, combine the flour and salt.
Step 2 of 7: 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.
Step 3 of 7: Let the batter rest for a few minutes if desired.
Step 4 of 7: Heat a nonstick pan over medium-low heat and lightly grease it with oil.
Step 5 of 7: Pour a ladleful of batter into the pan and spread it thinly; cook for a few minutes on each side until golden.
Step 6 of 7: Repeat with the remaining batter. Once cooked, cover the flatbreads with a kitchen towel to keep them soft and flexible.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Allergens detected: Gluten
Step 7 of 7: Fill as desired with sweet or savory ingredients and serve hot.
| Average values | Per serving50 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 676 kJ161 kcal | 1,345 kJ321 kcal |
| Fat | 0.35 g | 0.7 g |
| of which saturated fatty acids | 0.04 g | 0.08 g |
| Carbohydrates | 35.8 g | 71.24 g |
| of which sugars | 0.85 g | 1.69 g |
| Fibre | 1.1 g | 2.19 g |
| Protein | 5.5 g | 10.95 g |
| Salt | 0.1 g | 0.2 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
