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  • FIRST POST
    HappyIdiotTalk
    Piadine - Cheap OS meal
    • #1
    • 3rd Dec 06, 2:56 PM
    Piadine - Cheap OS meal 3rd Dec 06 at 2:56 PM
    Thought I'd share this with the OS board. Piadine is an Italian unleavened flat bread, a bit like fahjita's (spelling?) or pitta. I had tried them in Italy and really enjoyed them so thought I'd have a crack at making them myself at home with great success (and I'm not the best cook in the world)!

    They are ultra cheap to make, tasty, satisfying, and very very easy to knock up (especially if you have a bread maker):

    Ingredients for 4 piadines:
    175g of flour
    1 teaspoon of salt
    15ml of olive oil
    105ml of luke warm water

    Method:
    Put all ingredients in the breadmaker on the pizza dough setting (or equivalent), or into a bowl and make up into a dough by hand and leave for 20 minutes. Then cut into four and roll into pancakes. Cook them in a big pan on medium/high heat for 2 minutes with a splash of olive oil then turn (the bread shoud have dark brown spots on it). Throw on some filling and continue to cook for another minute. Fold in half and transfer to a warm oven or plate up and serve one by one. Add salad as you serve if using.

    Beautiful! Filling can be anything you like. Cheese and tomato, spinach and ricotta, ham, chicken and mayo, sauage, left over chicken or veg... Or anything else to hand - the worlds your oyster!

    This is a image of what they look like at the end. Yours should look a lot nicer:



    Last edited by Former MSE Natasha; 20-03-2007 at 7:40 PM.
    SIMPLE SIMON - Met a pie man going to the fair. Said Simple Simon to the pie man, "What have you got there?" Said the pie man unto Simon, "Pies, you simpleton!"
Page 1
    • gingin
    • By gingin 3rd Dec 06, 3:06 PM
    • 2,887 Posts
    • 8,948 Thanks
    gingin
    • #2
    • 3rd Dec 06, 3:06 PM
    • #2
    • 3rd Dec 06, 3:06 PM
    Those sound really delicious, we will definitely try them. Thanks!
    • rosy
    • By rosy 3rd Dec 06, 3:17 PM
    • 640 Posts
    • 852 Thanks
    rosy
    • #3
    • 3rd Dec 06, 3:17 PM
    • #3
    • 3rd Dec 06, 3:17 PM
    Can I ask, do you use strong bread flour for these and when you make up the dough sdo you knead it like you would for bread? I'm drooling looking at these, must give them a go!
  • HappyIdiotTalk
    • #4
    • 3rd Dec 06, 3:50 PM
    • #4
    • 3rd Dec 06, 3:50 PM
    Can I ask, do you use strong bread flour for these and when you make up the dough sdo you knead it like you would for bread? I'm drooling looking at these, must give them a go!
    by rosy
    The original recipe calls for unbleached white flour, but I normally use my bread maker flour as I've usually got plenty of that in and its fine, no problems at all. Infact I cant remember what the difference is with plain flour as I've mostly used bread maker.

    Yes, just knead like you would ordinary dough.
    SIMPLE SIMON - Met a pie man going to the fair. Said Simple Simon to the pie man, "What have you got there?" Said the pie man unto Simon, "Pies, you simpleton!"
    • furndire
    • By furndire 4th Dec 06, 6:44 PM
    • 7,167 Posts
    • 31,470 Thanks
    furndire
    • #5
    • 4th Dec 06, 6:44 PM
    • #5
    • 4th Dec 06, 6:44 PM
    After reading this recipe last night, decided to make some. Used bread maker. I wish I had doubled quantity, as I would think they will freeze well. Brilliant, easy to make, and very tasty. I used Lidl bread flour.
    I had a small amount of diced cooked veg which I had used for a pasta sauce the previous night, added some mozerrela, mixed them up with a bit of lemon juice, and lemon zest. Also added a bit of homemade mango chutney. One of the nicest, quickest tastest meals I have had for a while.
    Very similar to chappatis so would be really good with curry.
    So thanks again HappyIdiotTalk - this will be one I shall make over and over again.
    • Quasar
    • By Quasar 5th Dec 06, 2:03 AM
    • 114,230 Posts
    • 235,176 Thanks
    Quasar
    • #6
    • 5th Dec 06, 2:03 AM
    • #6
    • 5th Dec 06, 2:03 AM
    Well I never!

    I'm Italian born and bred, but I never heard of Piadine! Then again, there are soooo many different regional dishes in Italy that I don't even know half of them!

    Thanks for that Happy!
    Bread is like the sun: it rises in the yeast and sets in the waist.
    • thriftlady
    • By thriftlady 5th Dec 06, 8:07 AM
    • 9,089 Posts
    • 28,909 Thanks
    thriftlady
    • #7
    • 5th Dec 06, 8:07 AM
    • #7
    • 5th Dec 06, 8:07 AM
    Why do they need to be made in a breadmaker if they are unleavened ?
  • HappyIdiotTalk
    • #8
    • 5th Dec 06, 10:17 AM
    • #8
    • 5th Dec 06, 10:17 AM
    Why do they need to be made in a breadmaker if they are unleavened ?
    by thriftlady
    Eerrrmmm ok hands up :confused: its because I'm lazy, washing the breadmaker pan is a lot easier than doing all the kneading by hand!!

    Incidentally, I made some last night with plain flour to see if there is any difference to breadmaker flour. To be honest I couldn't tell any difference at all. I'm sure there probably is a difference but its to subtle to discern without doing a side by side test.

    I'm please people are liking them, it feels good to give something back to the community!

    I'm Italian born and bred, but I never heard of Piadine! Then again, there are soooo many different regional dishes in Italy that I don't even know half of them!
    by quasar
    I couldn't tell you which region they are from. I'll ask my Italian borther in law when he's over at Christmas. He's from Calabria in the south, but lives in Bologna in the north so they could be from anywhere. And the one's he made where out of a packet - cant wait to trump him with my HM versions when he's over!

    Incidentally I worship the sun, tomato's are my desert island food, and I could eat pasta until it came out my ears - which obviously means I was Italian in a past life! And if I have my way we'll be going to live there in a few years time. Just got to convince the wife!

    [Edited: to include reply to Quasar]
    Last edited by HappyIdiotTalk; 05-12-2006 at 10:55 AM.
    SIMPLE SIMON - Met a pie man going to the fair. Said Simple Simon to the pie man, "What have you got there?" Said the pie man unto Simon, "Pies, you simpleton!"
    • thriftlady
    • By thriftlady 5th Dec 06, 10:36 AM
    • 9,089 Posts
    • 28,909 Thanks
    thriftlady
    • #9
    • 5th Dec 06, 10:36 AM
    • #9
    • 5th Dec 06, 10:36 AM
    I've just found a recipe for them in this book Crazy water Pickled Lemons by Diana Henry (lots of lovely mediterranean and middle Eastern food). She calls them piadina - is piadine the plural ? She says they come from the Emilia-Romagna region She suggests using them as an alternative pizza base as well as a wrap. In her recipe they are topped with caramelised onions, walnuts and taleggio. Sound yummy.

    Thanks for bringing them to our attention Happy. I'm off to try some
    • furndire
    • By furndire 5th Dec 06, 11:22 AM
    • 7,167 Posts
    • 31,470 Thanks
    furndire
    I had a go at making something similar without bm a while ago, but the kneading in the bread maker is so much easier, the dough seems more pliable. I made some more last night, and doubled the quantity. Wrapped the spares in cling film, and am going to freeze them - I'll let you know when I use them from the freezer.
    • organic wanabe
    • By organic wanabe 5th Dec 06, 1:49 PM
    • 801 Posts
    • 755 Thanks
    organic wanabe
    Wow, these look great. Thanks a lot. I've been meaning to try a bread-making recipe for a wrap-type flat bread for ages. I only buy them when they are on offer (Sainsbury's at present, £1.35 for two packs). I wonder if you could dry-fry them, or even do them in the oven?

    For anyone wanting to make them into canapes over Christmas (rolled and then cut into little filled circles) there are instructions and recipes on missiondeliwraps.co.uk.
  • HappyIdiotTalk
    Wow, these look great. Thanks a lot. I've been meaning to try a bread-making recipe for a wrap-type flat bread for ages. I only buy them when they are on offer (Sainsbury's at present, 1.35 for two packs). I wonder if you could dry-fry them, or even do them in the oven?

    For anyone wanting to make them into canapes over Christmas (rolled and then cut into little filled circles) there are instructions and recipes on missiondeliwraps.co.uk.
    by organic wanabe

    Dry frying should work as you dont need much olive oil to start with. I usually pour a drop into the pan and wipe it round with a kitchen towel. Then pour a drop more over the upside of the piadina (I think piadine is the plural) so theres some on that side when I turn it over. But there is so little oil used I cant see that using none at all would effect it much.
    SIMPLE SIMON - Met a pie man going to the fair. Said Simple Simon to the pie man, "What have you got there?" Said the pie man unto Simon, "Pies, you simpleton!"
  • 1sttimer
    These look wonderful Happy - we love wraps in our house but they are fairly pricy so usually get them when on BOGOF. How thin do you make them? Presumably you can only roll them out to the size of frypan you've got so you could have any number of them if you've got a small pan!

    I'm so excited about making these - I've not used by BM for ages due to me slimming and not eating bread - but I'm very very tempted with these.

    Thanks Happy

    PS I must have been a past life italian too as Pasta is my very fave food. Never been to Italy tho - can't pursuade OH to go. Mum had an italian type name and gave my sister an italian name too (we never knew anybody with same name!)
    "It is always the best policy to speak the truth-unless, of course, you are an exceptionally good liar." - Jerome K Jerome
  • HappyIdiotTalk
    These look wonderful Happy - we love wraps in our house but they are fairly pricy so usually get them when on BOGOF. How thin do you make them? Presumably you can only roll them out to the size of frypan you've got so you could have any number of them if you've got a small pan!

    I'm so excited about making these - I've not used by BM for ages due to me slimming and not eating bread - but I'm very very tempted with these.

    Thanks Happy

    PS I must have been a past life italian too as Pasta is my very fave food. Never been to Italy tho - can't pursuade OH to go. Mum had an italian type name and gave my sister an italian name too (we never knew anybody with same name!)
    by 1sttimer
    Hi 1sttimer,

    You will defintely save money on these, even taking into account the BOGOFF offers. I've not worked out the cost in flour, salt and olive oil but it can only be pennies!

    Ideally you want them to be something like 3-5 millimeters thick, but this isn't an exact science so just roll them to the size you need and dont worry to much about the thickness. They puff up a little when cooking anyway. Mine usually end up being about 3mm and quite large as I have a huge frying pan.
    SIMPLE SIMON - Met a pie man going to the fair. Said Simple Simon to the pie man, "What have you got there?" Said the pie man unto Simon, "Pies, you simpleton!"
    • organic wanabe
    • By organic wanabe 6th Mar 07, 1:21 PM
    • 801 Posts
    • 755 Thanks
    organic wanabe
    I'm just about to make these now that I have managed to find the post again - I was searching for Piperade (one of those senior moments)!
  • HappyIdiotTalk
    Good luck, let us know how you got on. I might make these tonight myself I've got some mushrooms to use up and a bit of bacon... and cheese for the wife.
    SIMPLE SIMON - Met a pie man going to the fair. Said Simple Simon to the pie man, "What have you got there?" Said the pie man unto Simon, "Pies, you simpleton!"
    • vixtress
    • By vixtress 6th Mar 07, 6:11 PM
    • 1,148 Posts
    • 4,012 Thanks
    vixtress
    these sound fab, will be having a go myself, maybe tomorrow! thanks
    - prior planning prevents poor performance!

    May Grocery challenge 150 136/150
    • Penelope Penguin
    • By Penelope Penguin 18th Mar 07, 11:20 AM
    • 17,087 Posts
    • 132,754 Thanks
    Penelope Penguin
    Hi, we had these for tea yesterday, and they were scrummmmmmy!

    I took photos, so will post them later.

    Couple of points - it made 4, but they were quite small - anout 20cm diameter, so I doubled the quantity.

    The first one I cooked, I used too much olive oil, so it was too greasy for a wrap, but was great once it had cooled - it crisped up, a bit like a tortilla chip, so I'll be experimenting with that.

    Well done, HIT!!

    Penny. x
    Sheep, pigs, hens and bees on our Teesdale smallholding
    • organic wanabe
    • By organic wanabe 18th Mar 07, 3:00 PM
    • 801 Posts
    • 755 Thanks
    organic wanabe
    Mine were also a success. I used wholemeal flour and used some leftover ones as wraps for lunchboxes, which DH and DS son ate but said they were more dense than the usual wraps (which aren't wholemeal).
    • Softstuff
    • By Softstuff 19th Mar 07, 3:11 AM
    • 3,059 Posts
    • 35,457 Thanks
    Softstuff
    Just made these for lunch, didn't use a breadmaker though, and it took less than a minute to knead to a good consistency. Didn't have the patience to wait 20 minutes for the dough, so just kneaded and used it straight away. Came out fantastic, and that was just using plain value branded flour. Will be making these pretty regularly from now on. Thanks!
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