Piadini with Garlic Greens

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)

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

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.

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.

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.

Nutritional Information

Calories:

178 (28% from fat)

Fat:

5.5g (sat 0.8g,mono 3.2g,poly 1.1g)

Protein:

6.4g

Carbohydrate:

26.5g

Fiber:

3.1g

Cholesterol:

0.0mg

Iron:

3.3mg

Sodium:

340mg

Calcium:

71mg