Ingredients:
- 250 gr flour risciola 1
- 15 gr sunflower oil
- 15 gr extra virgin olive oil
- 5 gr salt
- 125 ml room temperature water
- 2,5 gr fresh yeast
- caciocavallo or scamorza
- capocollo ( or other cold cuts of your choice or other vegetables)
Melt the yeast in the water. In a bowl, collect the flour and pour the water with the yeast in it. Start mixing using your hands until the water is absorbed. Add the salt and mix until absorbed. Finally, add the two oils. Keep on kneading (in the bowl) until the dough starts to become homogeneous. Move the dough on your counter and and continue kneading it until smooth and elastic. Make a ball out of it, wrap it in cling film and let it rest in the fridge for at least an hour. After this time, take the piadina dough out of the fridge and divide it into four pieces. Make a ball out of each piece and let it rest at room temperature for about half an hour covered with a cloth. Sprinkle some flour on the counter and roll each little ball out until 2 millimeters thick. Warm up a pan, cook the piadina on one side for about 4 minutes on medium fire (it needs to get brown but not black, check it every couple of minutes). Turn it on the other side and lower the fire. Fill the piadina with your favourite ingredients and close it in half. Cook each side (5 minutes in total) and serve warm!
