Method
To make the Piadina, add all dry ingredients into a bowl or in a standing mixer and stir to combine. Then start adding butter and mix well. Then add water a little at a time till all combined, kneed for 4-5 minutes. Rest the dough in the fridge for 15-30 minutes.
Roll dough onto a flat surface with a little flour into a long thick log. Divide the log into 6 equal-sized pieces. Work each piece with your hands into a round dough ball, just like a pizza dough ball and let them rest for another 15 minutes at room temperature, covered.
Roll each dough ball into a round shape of 2-3 mm in thickness and around 20-22 cm in diameter.
Heat a nonstick frying pan, when hot, add the Piadina and cook for 2-3 minutes on each side on a gentle heat. Remove from heat and repeat.
To serve, spread stracchino cheese on half of each Piadina, season and drizzle with olive oil, lay prosciutto slices on it and last some fresh rocket leaves. Drizzle again with oil and season. Fold in half and serve!
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
