Piadina Flatbreads with Basil Pesto Chicken

Name: Piadina Flatbreads with Basil Pesto Chicken
Prep time: THMS
Cook time: THMS
Ingredients: For the Piadina:; 250g plain flour; 1 tsp baking powder; ¾ tsp salt; 2 tbsp olive oil; 65ml warm milk; 65ml warm water; For the topping:; 3 tbsp mayonnaise; ¼ jar Sacla’ Classic Basil Pesto; Handful of rocket leaves; 25g Cheddar, grated; 200g cooked chicken breast, shredded into long thin strips; 1 tbsp Greek yoghurt; Half a lime

Rachel Allen takes the humble piadina sandwich from simple to sublime with this clever recipe. The pillow-soft breads are stuffed with tender chicken, punchy rocket and a cool, creamy mayo enriched Sacla' Classic Basil Pesto.

Cook Time

1hr 40mins

Serves

Ingredients

For the Piadina:

250g plain flour
1 tsp baking powder
¾ tsp salt
2 tbsp olive oil
65ml warm milk
65ml warm water

For the topping:

3 tbsp mayonnaise
¼ jar Sacla’ Classic Basil Pesto
Handful of rocket leaves
25g Cheddar, grated
200g cooked chicken breast, shredded into long thin strips
1 tbsp Greek yoghurt
Half a lime

How to make the recipe

Step 1

Sift the flour, baking powder and salt into a mixing bowl. Add the olive oil and mix until evenly crumbled.

Step 2

Make a well in the centre and pour in the warm milk and water. Mix with your hands (or with a wooden spoon) until the dough become soft, but not sticky.

Step 3

Turn the dough out onto a clean work surface and knead for 5-7 minutes until it is soft and smooth.

Step 4

Divide into 6 pieces, each about 60g in weight. Roll each piece into a ball and place the balls on a flour-dusted surface.

Step 5

Cover with a damp tea towel or cling film for 30 minutes, or they can go into the fridge overnight.

Step 6

When you‚Äôre ready to cook the piadina, heat a frying pan or grill pan over a medium-high heat. Working with one ball at a time, roll the dough into a disc approximately 12cm/4¬Ωin in diameter and about 2mm thick.

Step 7

Gently place the dough into the hot pan ‚Äì no oil is needed. Cook each piadina over a medium heat for 2-3 minutes on each side, until lightly golden but still pliable, then wrap in a clean tea towel immediately to trap the steam and prevent the piadina from getting brittle while cooling. Repeat with the remaining balls of dough.

Step 8

When you‚Äôve cooked all of them, the fun really starts! Mix the mayonnaise with the Basil Pesto in a bowl. Place each piadina on a plate or worktop and spread half the surface with the Basil mayonnaise.

Step 9

Arrange rocket leaves on top then scatter each with grated cheese, shredded chicken and a dollop of yoghurt followed by a squeeze of lime juice. Fold in half and tuck in!