Nothing beats freshly made Piaya with a hot cup of tea or coffee. Mix together the flour and salt in a large bowl. Cut in the shortening using a pastry cutter or bread knife until it turns into very small pieces. Mix the vinegar with the cold water and gradually add 6 tablespoons to the flour mix (1 tablespoon at a time).
Once cooked, place them in a sealed container and put them in the refrigerator; they should last for weeks. You can reheat the Piaya on a pan over medium heat for about 1 minute on each side. This homemade Piaya recipe will allow you to enjoy this popular sweet toasted Filipino flatbread fresh off the pan!
Nowadays, you will find a lot of filling varieties of this popular pastry, such as ube halaya, mango jam, and chocolate. Some less-known ones are buko-pandan, strawberry, and calamansi-filled Piaya. There are even artisanal Piaya, such as Oregano, Turmeric, and Basil Pesto, for those who prefer more organic flavors.
What is Piaya? Piaya, or Piyaya, is a thin, flaky unleavened flatbread that envelops a sweet filling. This pressed pastry is a well-known delicacy from Negros Occidental, specifically Bacolod, a place known for its vast sugarcane plantations.