This is a recipe based off the Italian flatbread piadina, which is a specialty of Romagna and is essentially an Italian flour tortilla. What I’ve done is sub in some acorn flour for the wheat flour; the acorn flour makes the breads dark and nutty. If you don’t have acorn flour, chestnut flour is an excellent substitute.
You really want that nutty flavor, but don’t think adding more acorn flour would be better here, though. Acorn flour has no gluten and so will simply disintegrate if you try to make an acorn-only piadina.
Most Old World cultures that use acorns – Spain, Italy and North Africa primarily – use them as a “filler” when wheat flour is scarce. I just like the taste and want to include wild starches in my diet.
Makes 6-8 piadine, depending on size
- 2 ¼ cups unbleached all-purpose or bread flour
- ¾ cup acorn flour
- 1 1/2 teaspoons salt
- 3 tablespoons olive oil
- A scant cup of water (7/8 cup to be exact)
- Sift the flours and salt together in a large bowl and make a well in the center.
- Add the olive oil and water in the center of the well and swirl to combine with a finger or two. When the dough gets shaggy, start bringing it together with your hands, then knead it on a floured surface for 5-8 minutes. Use a bit more flour if it is too loose.
- Lightly coat with more olive oil, wrap in plastic and set aside for at least an hour. This dough can hold in the fridge for a day.
- Take the dough out of the fridge if you’ve put it in there and let it warm to room temperature. Get a griddle or a well-oiled cast iron pan hot over medium heat.
- Cut the dough into equal parts; I’d suggest between 6-8. Roll them out one at a time with a roller and then your hands – they need not be perfect, as this is a rustic bread. You want them thin, though, about 1/8 inch.
- Lightly oil the griddle and cook the piadine one or two at a time for 2-3 minutes, or until it begins to get nice and brown. Flip and cook for another 1-2 minutes.
- Keep them warm in towels while you make the rest. Serve with some cheese, fresh herbs – green onions are excellent with this – and some high-quality olive oil.
