Lesley Pascual-Bartolo shows how to make piaya, a Filipino flatbread with a mascovado filling. The dough uses 1 cup flour, ¼ cup water, and 2 Tbsp oil, rested 30 minutes, then divided into 8 portions and layered with oil for flakiness. Cook each one on low heat for 4-5 minutes until golden.
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Masarap ang piaya na naviwili natin na naka-balot na sa grocery store, pero ibang level yung freshly made at mahinit-hinit pa na piaya. Sabakolod kung san ito nag-originate, ay sikat na sikat ito as street food. Unfortunately na pa kadalan pa nang magbebenta nito dito sa atin, baka gusto mong itry as food business. Going to add our dough. We have 1 cup or 125 grams of all-purpose flour. We will add 1/4 cup of water. Add 2 tablespoons of oil. Add a pinch of salt. We will mix it by hand. If you are new to my recipes, you may notice that I did not use a mixer to mix the dough. Usually, ang ginagawa nela na kokatsila ng cold butter, okay, na shortening sa flour, tulad ng sa pagkawanan pa eh, kaya po ginagawa yon para mag-create ng flakiness. However, medyo tricky ito, dahil nama initito sa Pilipinas, okay lang kasi ma-maintain na solid yung inyong butter at siya kayang shortening ninyo, kaya naman nag-isepahan ang mas madaling para an, mama ya, may kita nyo kumpa ano. So, we just need to come together the flour with the water and oil. Then, once we form the ball, we let it rest for 30 minutes. After that, let's continue with our dough by adding the mascovado filling. So, we have here 1/2 cup or 100 grams of mascovado. We will add 1/4 cup or about 32 grams of all-purpose flour. Tapos, 1/4 cup or about 32 grams then na cornstarch. Haluin lang natin mabute, kahit by hand narin. Ito 'n piaya nato hindi sobrang tamis. Yung ibang piaya kasi sobrang parang masakit sanghipin 'yan kung katamisan. So ito sakto lang. Tapos, lagay natin 'yon, adding 1 tablespoon of water. So yung ibang piaya recipe sana kita ko, pure mascovado. Tapos nilalagin lang nilalang too big. Kapag ganun yung ginawa niyo sobrang tamis po ng inyong piaya, con type niyo puyon okay naman, pero kung ayo niyo puyon masado matamis, mas okay po na halu anang flour and cornstarch. So usually din flour lang yung dinadagdag ng iba, pero ako hinalf-half ko yung flour cha kayong cornstarch kasi gusto ko yung texture den ng cornstarch. So halu inyo lang tumaa ige hanggang makamtukoy ether din sha. Hiyan, so pedi nato i divide into 8 pieces. Para makasigurado tay na pantay pantay, pedi natin i measure. So 176 grams eto, so divided by 8, about 22 grams each. Okay, tapos i bilog lang natin, tapos i flatten nong bahagya. Distribute lang natin. So set aside lang muna natin to habang hindi hintay yung ating dough. After 30 minutes, eto na yung ating dough. Okay, lang natin yung flatten. So iflar ko lang eto ating work surface, flatten lang natin sha to a rectangle. Dina man kaylang perfect yung shape. 2 millimeters thick. Okay, okay, tapos seal your edge. So ito kailangan natin siyang divide into 8 para pantaipantay kame to le tayo na wing scale. So ito ay 208. Divided by 8, about 26 grams. I'm using a knife to approximate. So the process is to flatten, apply oil, and roll. And then you have to give it a flakiness. Just a little bit so it can be rolled. So here, it's already forming layers or flakiness. And then flatten it. As such, so bago natin ilagay yung ating mascovado filling, i-rest yung muna to for 15 minutes para mas madaling i-handle yung dough at ma iwasan yung namabutas sha. Hayan, 15 minutes na ang lumipas, pwede natin ibalot yung ating filling. Squatayon, isa. Tapos, i-cover nyo sha like that. That's my delicious handle. Flatten it about 4 to 5 inches. Do not put flour because it's oily. So flatten it with the edges on top, so the rolling pin will directly come in contact with the edges, then it will not stick. So just simulate it a little bit. Para hindi mabutas, tapos i rotate para round yung maguing shape nya. Kung walah kayong rolling pin, puede kang gumamit ng glass bottle na smooth yung surface at taka yung anushayon tawgi direto katulad ng bottle ng wine. Hiya, so it's a nice flattened napia. Yeah, put it in a flat pan over very low fire. Tapos, you put in your piaya. So, it's better to cook one piaya at a time. If you're in business, you can make a lot of piaya. Kalan na parang pangburger. Hindi na kailangan lagyan ng mantika kasi may oil na yung mis mong donyo, so hindi na masya mag-stick. To ay maluluto for about 4 to 5 minutes, and biling-biling niya para hindi masunog. Kumero manag-usao na sugar, make sure na linisin yung muna yung iniyong pan ba gumagsalan ulit. Ayan, so ito na iniyong piyaya. Na pa kasarapon ang piyaya kapag bagong luto, kayatik manapo natin ito. Uh, mahinit, init po. Sobrang init pa nya. Look, look, as you can see, flaky. Delicious. I love it. Just leave a comment below.
