Traditional recipes

Homemade piadina (Italian flatbreads) recipe

Homemade piadina (Italian flatbreads) recipe

  • Recipes
  • Dish type
  • Bread
  • Italian bread

Piadina is originally from the Emilia Romagna region in Northern Italy, but you will see this flatbread all over Italy. Enjoy!

14 people made this

IngredientsMakes: 4 flatbreads

  • 400g 00 grade flour or plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 4 tablespoons extra virgin olive oil
  • 250m hot water

MethodPrep:15min ›Cook:10min ›Extra time:30min resting › Ready in:55min

  1. In a large bowl, mix flour, baking powder and salt together. Add oil and mix well with your hands. Add water and mix quickly with a fork, then with your hands.
  2. Transfer onto a floured surface; knead for 10 minutes to form a soft dough. Place in a clean bowl, cover and let stand for 20-30 minutes.
  3. Divide the dough into 4 (100g) balls.
  4. Roll out each ball to a thin 24cm disc, cutting it with a pizza slicer or knife.
  5. Heat a cast iron pan over medium-high heat; cook the piadina for about 1 minute per side. Stuff and serve.

Store

If you would like to make a lot of piadines, wrap each one in foil and freeze. Reheat in the microwave for a few minutes and serve.

See it on my blog

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Reviews & ratingsAverage global rating:(6)

Reviews in English (1)

Great recipe, and super easy to make!-18 Feb 2017


Piadina Recipe – Flatbread

How to prepare the italian piadina recipe also known as flat bread at home?

Flatbread is a thin italian bread, called piadina, which is typically prepared in the Romagna region. It is usually made with white flour, lard or olive oil, salt and water. The dough was traditionally cooked on a terracotta dish, although nowadays flat pans or electric griddles are commonly used.

The piadina is like a sheet of batter round in shape with a delicious topping that can be amongst the most varied and goes according to the tastes and desires of the gourmet who has to eat: so piadina can be stuffed with mozzarella, tomato and ham, or soft cheese and arugula, or even vegetables, cheese and meats, in short, the choice is unlimited.

Another curiosity about flatbreads is that they are usually sold immediately after preparation in specialized kiosks (called piadinerie in Italy) filled with a variety of cheeses, cold cuts and vegetables as said before, but also with sweet fillings such as jam or Nutella. There may be small differences depending on the zone of production. Piadine produced around Ravenna are generally thicker, while those produced around Rimini and the Marche region are thinner and the diameter is greater.

Follow this simple recipe and let me know what do you think in the comment below.


Piadina (Italian Flatbread) #TwelveLoaves


Well, it’s definitely more fall-like here and I have more desire to bake breads! I slowly broke the bread baking break by diving into this Piadina/ Italian flatbread! And I’m so glad I did, because we have missed making piadina!

#TwelveLoaves is a monthly bread baking party created by Lora from Savoring Italy and runs smoothly with the help of Heather of All Roads Lead to the Kitchen, and the rest of our fabulous bakers.

Our theme is Crackers, Crisps, and Flatbreads:

    from Karen’s Kitchen Stories
  • Lemon Oregano Pita Bread from Kudos Kitchen By Renee from Culinary Adventures with Camilla
  • Parmesan-Thyme Cream Crackers from A Baker’s House from Cake Duchess from All Roads Lead to the Kitchen from Cheap Ethnic Eatz from The Bread She Bakes from A Shaggy Dough Story from Hostess At Heart from blackberry eating in late september

Some notes on this recipe: As I mentioned above, it is supposed to be these 4 simple ingredients: flour, salt, water and some sort of fat. There are recipes that use yeast and some that use baking powder (or even baking soda). Some recipes call for whole milk instead of water. Some even skip the those leavening agents and use a bit of lemon juice. If you choose to just use flour, salt and water, you will have a much crispier piada. I find that using shortening (or rendered pork fat/strutto), makes it softer and more supple. Each family you will meet that makes piada will have their version. What’s the best version? Depends on taste and if you live in Italy, it all depends on what you grew up eating. This is the recipe my mother-in-law showed me how to make and it is loved by all. For now, I’m sticking to this one!


Why we roll the warm soft gluten free flatbread

Have you ever made a rolled cake, like a yule log, pumpkin roll, or a Swiss roll? The way you achieve that rolled cake without its cracking is by baking it into a thin layer, then rolling it into a coil the moment it comes out of the oven.

Rolling a roll cake, or here, a flatbread, while it’s still warm, creates a “memory” in the cake. This way, when the flatbread cools, it will remember how to bend without breaking.

You don’t have to roll these flatbreads as described in the recipe. You can simply stack them like we do with gluten free tortillas. But if you’d like to ensure that you can roll them into a burrito or a sandwich wrap, I recommend rolling them right out of the skillet.


Easy Delicious Italian Skillet Flatbread - A.K.A - Piadina

This Easy Italian Skillet Flatbread recipe is famous all around Italy. Known as "piadina" to Italians, this moist yet tender and chewy flatbread that resembles a cross between a tortilla and a pita. Only 4 ingredients (not including water) and under 45 minutes of time, these quick and easy flatbreads make the perfect breakfast or lunch treat.

Originally from the northern region of Emilia-Romagna, Piadina - which literally translates to "little plate"

Often you will find these tasty flatbreads sold from street vendor trucks. Stuffed with anything ranging from deli meats to sweet ricotta, these Italian Flatbreads are perfect any way you wish to eat them.


Spicy Garlic-and-Herb Oil

  • 2 cups lightly packed flat-leaf parsley leaves
  • 10 tablespoons extra-virgin olive oil
  • 1/2 cup coarsely chopped fresh chives
  • 1/4 cup coarsely chopped fresh dill
  • 1 tablespoon red pepper flakes
  • 1 large garlic clove, smashed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

In a food processor, combine all ingredients and process until smooth, about 20 seconds, scraping the bowl as needed.


Prosciutto, Arugula and Ricotta Filling

  • 3/4 cup whole-milk ricotta cheese
  • 1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
  • Kosher salt and ground black pepper
  • 8 slices prosciutto, room temperature
  • 4 ounces baby arugula (about 4 cups)
  • 3 tablespoons extra-virgin olive oil

In a medium bowl, stir together the ricotta and lemon zest. Taste and season with salt and pepper. Spread the ricotta mixture evenly over half of each piadina, then top with two slices of prosciutto. In a medium bowl, toss the arugula with the lemon juice and a pinch of salt. Mound on top of the prosciutto. Drizzle with oil and fold.


How To Make Italian Flatbread Piadina


What’s Italian fast food? Definitely piadina, a rustic Italian flatbread. It is a true street food, cooked to order in small sidewalk booths and filled with cheeses, grilled vegetables, greens, prosciutto or ham, even jams. It’s like an Italian version of soft tacos. You could fill it with anything really. I like pairing it with warm salads such as roasted fennel and cannellini bean salad for a quick lunch.

When we think of flatbreads, usually naan and pita bread come to mind. But there’s more to flatbreads than just those two. Italian flatbread, piadina, is a lesser-known flatbread and yet it’s just as quick and delicious as any other! It’s typically made with lard as the fat of choice but since it’s fairly hard for me to find pure lard, not hydrogenated off-the-shelf type, I opt for olive oil instead.

For this recipe, I like to use organic white whole wheat flour. White whole wheat flour is lighter than the regular whole wheat flour and yet it’s still 100% whole wheat just as its darker cousin. My family finds it to be less gritty and milder in taste than regular whole wheat flour so they like it better. Finding it in stores can be a pain so I order it online in bulk which makes it even cheaper.

To make Italian flatbread piadina, you will need either a cast iron skillet or griddle. The skillet will have to stay hot enough to cook the flatbread quickly, but not too hot to burn it. So keep adjusting the heat as you cook this bread.


Mix well and add enough hot water for the dough to hold together, but not too much. At the most a cup, though do so gradually, because if the dough is too moist you'll have to add more flour, and that will toughen the dough. Work everything into a ball and knead energetically for five to eight minutes or until the dough is smooth and elastic. Because of the lard in the dough, there should be no problems with the dough's sticking to your work surface.

Cover the dough ball with a cloth and let it rest for a half-hour.


Piadina | How to make Piada Italian flatbread

We are starting the second week of BM#50, and I will be doing a theme on International Flatbreads. While Indian Flatbreads are one of my favorite themes, as you might have seen on the Roti Melas that I have hosted, I have always hesitated to take upon International Flatbreads. There are so many varieties that one can choose from if only one takes a look. Even after deciding that I would take it up, I was clueless for a long time.

I started working on it this weekend, knowing that I have some interesting recipes shortlisted. I was so surprised to note that there are so many similar recipes, almost the same as our rotis, or the stuffed parathas. The difference could be the method used to cook or the ingredients that are locally available. Plus the factor that as part of Indian cuisine, we rely so much on our spices and a bland, just a creamy stuffing wouldn't appeal to our taste buds.

This is what I concluded after reading up on very similar Unleavened Flatbreads cooked across the globe.

It was in fact so difficult to shortlist just three. As they say, one has to get down to business and so I did. I had to decide which of those appealed to me the most and those that I could makeover during my regular weekend marathons. Like if I am actually doing the marathon on the fixed days, I have ended up cooking most of it together during the weekend, planning all the new dishes for one of the meals. So I ended up selecting Piadina.

Piadina or Piada is a thin Italian flatbread. Very much like our rotis, Piadina is prepared with white flour, lard or olive oil, salt, and water. Since I don't use lard, I opted to use olive oil. Originally in the olden days, this flatbread was cooked on a terracotta dish, in modern cuisine adapts the flat pans or electric griddles as well.

Also, I found that though the original recipe never called for baking soda, the latest recipes found on net use baking soda and I didn't want to take a chance. Of course, this would be very much like our own Indian Rotis. So I wanted to see how the baking soda affects the bread. I adapted mine from here.

After the Piadinas are made, they are served filled with a variety of cheeses, cold meat cuts, and vegetables. It can also have sweet fillings such as jam or Nutella. Naturally, I didn't' want to end up with a Nutella, and having the whole lot disappear! I was planning on serving it with a bed of curried paneer. Having missed the chance to do that, I did with vegetables. It tasted so delicious and you guessed right, so much like ours!

The difference could be felt only when you eat it as such. Else you can everybody say that it's your regular Indian Bread. I know I should have opted for something very different from what we are used to cooking, like maybe focaccia, which has been on my to-do list for the longest ever time. However given the daily grind one finds oneself in, it becomes impossible. I settled to a need to try a new flatbread, old taste in a new form, or was it new taste in an old form!. One thing was, my kids were super thrilled and eagerly waited to taste this, even after their lunch!



Italian Flat Bread
makes about 4 regular ball size bread.

All purpose flour - 2 cups
Baking soda a pinch
Salt to taste
olive oil - 1 tbsp
Water to kneadHow to make the Piadina Flatbread

Take the flour in a wide bowl, add olive oil, baking soda, salt and mix well.

Then slowly add water and knead to a firm and smooth dough. Divide into equal balls, and rest it for 30 mins.

When you are ready to make the flatbreads, knead each piece of dough briefly and roll out with a rolling pin into 6-inch rounds, 1/8 inch thick.

Heat a flat tawa/griddle on the stovetop over medium heat.

When hot, place one dough disk on the surface, checking the piadina frequently and turning it once halfway through cooking

Prick the disc with a fork to prevent too many air bubbles from forming.

This procedure should produce a flat piadina with its characteristic light and dark spots


Watch the video: How to Make Italian Flatbreads. PIADINE. + 2 Vegetarian Filling Idea NO YEAST (January 2022).