Piadini with Garlic Greens

Photo: Karry Hosford

Similar to pitas, Italian piadini are quick to make. Soy flour adds a nutty flavor and 2 grams of soy protein per serving. Use full-fat soy flour; low-fat and fat-free flours will yield tough, dry bread. Filling piadini with garlicky greens is common in southern Italy.

Yield: 12 servings (serving size: 2 filled piadini)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 178
  • Calories from fat: 28%
  • Fat: 5.5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.1g
  • Protein: 6.4g
  • Carbohydrate: 26.5g
  • Fiber: 3.1g
  • Cholesterol: 0.0mg
  • Iron: 3.3mg
  • Sodium: 340mg
  • Calcium: 71mg

Ingredients

  • Piadini:
  • 2 3/4 cups all-purpose flour
  • 3/4 cup soy flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 3 tablespoons extravirgin olive oil
  • 1 1/4 cups warm water
  • Cooking spray
  • Greens:
  • 1 1/2 teaspoons olive oil
  • 2 garlic cloves, thinly sliced
  • 1 pound Swiss chard, cut into 1/2-inch strips
  • 1 (10-ounce) package fresh spinach
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt

Preparation

  1. To prepare piadini, lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 1 teaspoon salt, baking powder, thyme, and rosemary in a large bowl. Add 3 tablespoons oil; stir with a whisk until evenly distributed. Add water; stir until dough forms. Turn dough out onto a lightly floured surface; knead 2 minutes. Place in a bowl coated with cooking spray. Cover with plastic wrap; let rest at room temperature 30 minutes.
  2. To prepare greens, heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add garlic; cook 2 minutes or until lightly browned, stirring constantly. Add chard; cook 8 minutes or until tender, stirring frequently. Add spinach; cook 3 minutes or just until wilted, stirring frequently. Stir in juice, pepper, and 1/8 teaspoon salt. Remove from heat; keep warm.
  3. Divide dough into 24 equal portions; shape each portion into a ball. Working with one portion at a time (cover remaining dough to prevent drying), roll into a 4-inch circle. Repeat procedure with remaining dough. Stack dough circles between single layers of wax paper to prevent sticking. Heat a large nonstick or cast-iron skillet coated with cooking spray over medium-high heat. Add 2 dough circles; cook 1 minute on each side or until golden brown. Cover and keep warm. Repeat procedure with remaining dough circles. Spoon about 2 tablespoons greens onto each flatbread; fold in half. Serve immediately.
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