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Potato Piadina

This traditional Italian flatbread is so easy to make and is ready in 30 minutes. It's a great way to put in-season potatoes to good use as a tasty topping.

Potato Piadina

This traditional Italian flatbread is so easy to make and is ready in 30 minutes. It’s a great way to put in-season potatoes to good use as a tasty topping.

Makes 6

¼ cup olive oil

1 garlic clove, crushed

500g plain flour

½ tsp baking soda

1 tsp salt

80g lard, diced

3 potatoes, thinly sliced

3 zucchini, cut into rounds

250g taleggio, grated

3 tbsp rosemary

1 Preheat oven to 220°C. Put oil and garlic in a bowl and whisk to combine. Set aside.

2 Make dough: Combine flour, baking soda, and salt in a bowl. Add lard and, using fingertips, rub in until mixture resembles fine breadcrumbs. Add 200ml cold water and mix until dough comes together.

3 Turn out onto a lightly floured surface and knead for 8-10 minutes or until dough becomes smooth and elastic. Divide dough into 6 and roll out each piece to a 3mm thickness.

4 Place piadina on lightly oiled baking trays and top with potatoes, zucchini, taleggio, and rosemary. Drizzle with garlic oil and bake for 20-25 minutes or until golden and crisp.

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