Homemade piadina (Italian flatbreads)

    55 min

    Piadina is originally from the Emilia Romagna region in Northern Italy, but you will see this flatbread all over Italy. Its preparation would traditionally require lard, but in this version olive oil makes a fine substitution. These flatbreads are normally stuffed with prosciutto, Stracchino or Crescenza cheese and rocket. Stuff the bread when still hot so the cheese will melt. Add the rocket after a minute or so, preventing it from wilting. Enjoy!

    19 people made this

    Makes: 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

    Prep: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.


    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.

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