Meals and Courses


prep Time 1½—2½ hours, depending on machine, plus shaping, proving and baking
  • 300 ml (½ pint) water
  • 25 g (1 oz) lard, melted
  • 2 teaspoons salt
  • 2 teaspoons fennel seeds, crushed
  • 450 g (14½ oz) strong white bread flour
  • 1 teaspoon caster sugar
  • 1¼ teaspoons fast-action dried yeast

Lift the bread pan out of the machine and fit the blade. Put the ingredients in the pan, following the order specified in the manual.

Fit the pan into the machine and close the lid. Set to the dough programme.

At the end of the programme turn the dough out on to a floured surface and divide it into 8 equal pieces. Roll out each piece to a circle 23 cm (9 inches) across. Leave the rounds on the floured surface, covered with a clean, dry tea towel for 15 minutes.

Heat a large frying pan or griddle until very hot then reduce to the lowest setting. Place a piece of dough in the pan and cook for 5–6 minutes until golden brown. Pierce any large bubbles that form with a fork and turn the bread several times so that it doesn't start to catch.

Slide the piadina on to a tray or plate and keep covered with a clean, damp tea towel to keep the bread soft and warm while you cook the remainder.

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