Piadina Romagnola
Piadina Romagnola is a soft Italian flatbread from Emilia-Romagna, rolled thin and griddled for sandwiches or antipasti.
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50 mintotal
30 min hands-on20 min hands-off
Prep 15 min · Cook 15 min
- Serves
- 4
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 4 servings.
You'll need: Stovetop.
Includes 20 minutes for resting the dough before rolling. The rest makes the dough easier to stretch and keeps the flatbreads tender.
Method
Mix all-purpose flour, baking powder, and salt in a bowl.
Add olive oil and rub it into the flour until the mixture looks slightly sandy.
Add warm water gradually and knead into a soft but not sticky dough.
Cover and rest the dough for 20 minutes.
20 min
Divide into portions and roll each one into a thin round flatbread.
Cook on a hot tawa or pan until brown spots appear on both sides.
Serve warm, folded or filled as desired.
How to tell it's done
The piadina should be soft and bendable, with light brown spots and no raw flour taste.
Getting it right
Tip
Resting the dough makes the piadina easier to roll and keeps it softer after cooking.
What to serve it with
Serve warm as a flatbread, wrap, or snack with vegetables, cheese, or dips.
Common mistakes
- The piadina shrinks back or cooks tough.
- Rest the dough before rolling and griddle over medium-high heat just until brown spots appear.
Substitutions
- This uses an olive-oil version instead of lard for broader vegetarian and vegan suitability.
- Do not make the dough too wet; a slightly firm dough rolls more cleanly.
- Cook on medium-high heat so the bread gets brown spots without drying out.
Storing and reheating
Store cooked piadine wrapped at room temperature for 1 day or refrigerate for up to 3 days. Rewarm in a dry pan; freeze with parchment between pieces for up to 1 month.
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