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piadina romagnola
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📋Authentic Piadina Recipe Italian Flatbread

This Piadina recipe is the authentic version of the Italian flatbread originated in the region of Emilia Romagna. It is a flat, thin and crumbly bread born as the poor people bread as it has no yeast. However, La Piadina Romagnola is very tasty as it is made with lard instead of olive oil. It is used to make warm sandwiches, the most traditional in Romagna is filled with Squacquerone cheese, prosciutto, rocket salad and tomatoes.
Course Bread
Cuisine Italian
Keyword Italian flatbread, Italian piadina, Piadina romagnola
Prep Time 9 minutes
Cook Time 20 minutes
Resting time 1 hour
Total Time 1 hour 29 minutes
Servings 8 piadine
Calories 435kcal
Author Laura Tobin

Equipment

Ingredients

For the flatbread

  • 4 cups flour
  • 1.5 teaspoon baking soda
  • 1 teaspoon salt
  • 3.5 oz lard
  • 1 cup fresh water

For the filling

US Customary - Metric

Instructions

Making the dough

  • Mix all the dry ingredients together
    4 cups flour, 1.5 teaspoon baking soda, 1 teaspoon salt
  • Add the lard and the water
    3.5 oz lard, 1 cup fresh water
  • Mix until combined
  • Let the dough rest for 30 minutes covered

Shaping the Piadina

  • Knead the dough by hand until it becomes smooth and uniform (1 minute)
  • Cut the dough into 8 pieces and roll it into small balls
  • Let them rest for another 30 minutes covered
  • Roll down each ball flat with a rolling pin

You can also use a dough press

  • Place a ball on parchment paper on the dough press
  • Cover with another sheet of parchment paper
  • Press down the top
  • Lift it up and remove the flat piadina

Cooking the Piadina

  • Grill each piadina in a hot skillet
  • Wait until it forms some bubbles on the top
  • Turn it on the other side and cook until golden brown
  • Pile them on a plate and serve them still warm with the filling of your choice.

Filling it

  • Spread the cheese on half of the piadina
    7 oz stracchino
  • Place slices of fresh tomato on top and a slice of prosciutto
    4 fresh tomatoes
  • Cover with rocket and season with salt and extra virgin olive oil
    5 oz prosciutto, 3 cups wild rocket - arugola salad, 8 teaspoon extra virgin olive oil, salt
  • Fold the other half over and cut into slices and serve

Video

Notes

  • It is important to leave the dough rest 30 minutes once mixed and another 30 minutes once formed into small balls. Do not skip these steps.
  • you can serve Piadina cold, but warm is better
  • If you are not using the dough immediately keep in the fridge wrapped in cling foil
  • La Piadina breaks easily when folded, that is why it is never rolled like a tortilla and it is often served cut in rectangular slices.

Nutrition

Calories: 435kcal | Carbohydrates: 51g | Protein: 11g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 700mg | Potassium: 262mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1398IU | Vitamin C: 10mg | Calcium: 79mg | Iron: 3mg