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–+ servings

Traditional piadina Romagnola

Probably the most famous Italian flatbread, piadina is delicious and you can't go wrong serving it with cold cuts and cheese.
5 from 10 votes
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Course: Bread
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 565kcal
Author: Nonna Box

Ingredients

  • 4 cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cups lukewarm water
  • 1.80 oz rendered pork lard*

Instructions

  • Pour all the flour onto a flat surface, making a well in the center.
  • In a bowl, mix the baking powder and salt.
  • Pour the salt, baking powder, and rendered pork lard (or extra virgin olive oil) into the center of the well and start mixing it with the flour.
  • Knead the dough for about 10 minutes until quite smooth, uniform, and soft but not sticky (if it’s still sticky, add more flour).
  • Make a dough ball and cover the piadina dough with plastic wrap. Let it rest at least 30 minutes at room temperature (if the dough is being prepared more than 1 hour in advance, you can keep it in the fridge and, when needed, remove one hour before using it).
  • Heat a large nonstick pan on medium-high heat.
  • Divide the ball into about 5 pieces (about 140-150 g per ball).
  • On a flat surface, use a rolling pin to roll the dough into a circle of desired thickness (ideally about ⅙ inch).
  • Once the pan is hot, add a circle of dough, pricking it all over with a fork to avoid air bubbles.
  • Cook for about 1-2 minutes for a thin piadina, 2-3 minutes for a thicker one, or however long it takes for brown spots to form on the bottom. Then flip and cook for about the same time.
  • Remember that piadina should be served hot, so it’s recommended to have your fillings ready (see below).
  • Once cooked, you can serve piadina immediately by placing your desired filling on one side of the circle and then folding it into a half moon, or by cutting the piadina into triangles to use like pieces of bread.

Notes

*Traditional piadina Romagnola is made with strutto, or rendered pork lard, although in the Romagna area near Rimini, it’s made with extra-virgin olive oil; if you prefer the latter, then use 5 tablespoons of extra-virgin olive oil.
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