1 1⁄4 cups plain flour
1 1⁄4 teaspoons instant dried yeast
1⁄2 teaspoon sea salt
good grinding black pepper
1⁄2 teaspoon ground fennel seed
1⁄2 cup warm water
1 tablespoon olive oil
1 teaspoon lemon juice
prosciutto or salami
thinly sliced fennel
dried chorizo, sliced and sautéed
pesto or mayonnaise
Dough: Combine all the dry ingredients in a large bowl. Mix the water, olive oil and lemon juice together and stir into the flour to make a loose dough. Tip onto a lightly floured bench. Dust your hands with flour and bring the dough together then knead for a few minutes until it becomes smooth and elastic. Try not to add extra flour – the dough will become less sticky with kneading.
Place in a lightly oiled bowl, cover with plastic wrap and leave in a warm place for about 1 hour, until doubled in size.
To cook: Break off golf ball-sized pieces of dough and roll out very thinly on a lightly floured bench to 20 cm rounds. Brush one side with olive oil and place, oiled side down, on the barbecue or in a sauté pan. Brush the top side with olive oil. Cook for about 1 minute or until puffed and golden. Turn and cook the other side. Fold in half and keep warm in a tea towel if necessary.
To serve: Spread each bread with a little pesto or mayonnaise and fill with your desired flavours. Makes about 8 piadini.