Italian Piadina Sandwich with Roasted Vegetables

Blogging Marathon# 64: Week 2/ Day 3
Theme: Cook from 1 European Cuisine -- Italian Dish: Italian Piadina Sandwich
After posting 2 well known Italian dishes (Risotto & Pizza), today's Italian dish is not very popular outside of Italy. It is a thin flatbread called Piada or Piadina and is typically made in the Romagna region. The flatbreads are then filled variety of cheeses, meats, vegetables and also with sweet fillings like bananas and Nutella. These are sold as soon as they are made in specialized kiosks called piadineri.
Traditional piada are made with white flour, lard or olive oil, salt and water. I subbed some of the white flour with wholewheat flour and the lard with vegetable shortening. These piada are very much like our kulchas and are leavened with baking powder. These are rolled out very thin unlike the kulchas that are a bit thicker.
For the filling, I used some roasted vegetables, chopped greens and a garlic, sun-dried tomato flavored cheese sauce (recipe from here). Piadadough can be refrigerated for couple of days and then they can be made fresh whenever you like. But if you are lazy to bring out the rolling pin every time, then make the piadas, let them cool, wrap tightly in foil and freeze for up to a month. Microwave until pliable, fill, fold and enjoy!!
Recipe from the Kitchn:
Italian Piadine Sandwich Ingredients:

• 1¼cups All purpose flour
• 1¼cups Wholewheat Flour (or use 2½cups of all purpose flour)
• 1½tsp Baking powder
• ¾tsp Kosher Salt
• 2tbsp Vegetable Shortening
• ¾cup Water
For the Filling:
• As needed Roasted vegetables
• As needed Chopped Lettuce or other baby greens
• As needed Savory Cheese Sauce

Method:

1. In a large mixing bowl or a bowl of a stand mixer, combine flour(s), baking powder and salt. Add the vegetable shortening and mix until the mixture is crumbly.
2. Add the water; mix and knead until a smooth and soft dough forms. Cover and set aside for for about 30 minutes.
3. When ready to cook, divide the dough into 3~4 equal size pieces (3 pieces for large piadine and 4 for smaller ones). Shape each piece of dough into a roll and cover.
4. Roll each piece into 8~9" round flatbread. Place it on a hot griddle and cook on medium-high flame for 1~2 minutes on both sides until brown spots form. Transfer the cooked piadina to a clean dishtowel and keep covered. Repeat with the remaining dough.
5. To make the Piada Sandwich: Place roasted vegetables, greens and cheese sauce on one half of the piadine, fold and serve right away.

Lets check out what my fellow marathoners have cooked today for BM# 64.