Easy Italian Flatbread Recipe (Piadina)

Piadina-Italian Flatbread—This delicious flatbread from the Emilia-Romagna region comes together with just four ingredients! Soft, yet cooks up super crispy, they are perfect to make sandwiches.

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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!

What is a Piadina?

Piadina (or piada) is an Italian flatbread that is typically made and found in the Romagna area of Italy (Forli-Cesena, Ravenna, Rimini, Riccione). It also can be found in  Ferrara, Pesaro e Urbino province, Montefeltro and the Republic of San Marino.

And I will tell you that it varies from town to town. You can be in Italy in one town and talk about how it's made and then go to the next town, and argue about how your way is the way to make it. I have also lived in Rimini for a bit and that is where my love for piadina blossomed!

Piadina is a fun street food and it is also comfort food! But I will tell you this, do not think it is exclusive to this area of Italy. My Calabrian mother-in-law who lives in the Lombardy area of Italy makes a mean piadina!

There is also Franca, my Roman friend Daniele's mamma, who makes amazing piadina! Franca was visiting last year and told me her friend from the Romagna region of Italy taught her one summer how to make it. She made it all the time when Daniele was growing up near Rome and it was one of the few things he liked to eat.

My mother-in-law was self-taught and she made it for us this past spring when she was visiting us. It was kind of a bad thing when she did make it that first time, because the kids were requesting it every day. They were expecting fresh and hot piada as an afterschool snack every day!

I think she'll be thrilled to know that I am making it (no way while she was here would I tell her I do know how to make it, then there would be the critiques and her method is better than mine).

It is all a very simple process for a very simple and humble flatbread. Add the yeast to one cup of warm water and let it do its thing for about 5 minutes. I then add the flour to the counter (if you have "00" flour, you could use 1/2 and 1/2 all-purpose flour).

Then you add the fat, and that could be extra-virgin olive oil, vegetable shortening, or if you are really lucky, homemade strutto.

Ok, my mother-in-law renders her own pork to make her own precious jars of strutto (rendered pork fat). And when I say, wow, I mean wow! The flavor it adds to the piadina is out of this world (I know because she did make it in Italy for us with her own strutto).

So you've got your shortening (in my case here at home, I used the vegetable shortening)in the flour (that also has a little salt in it...I use a teaspoon). With your hands, mix together the shortening into the flour. Break it up as you go along and don't worry, it's messy.

Keep rubbing it off your fingers and add it back into the pile. Bring the pile towards the center and keep mixing. Next, add in the water with the yeast and now it's really messy. Bring it all together and keep mixing and mixing until you finally get a ball of dough. Push into with the palm of your hands and work it into a pile.

Keep kneading (about 5-7 minutes)until it's shiny and elastic. If it seems wet, add a pinch more of flour. If it seems to dry, add a little more water. You have to let the dough rest covered for about 30 minutes.

💖Why we love this piadina recipe

1. Simple ingredients: With just basic pantry staples like flour, water, and yeast, this recipe is accessible to everyone and doesn't require a trip to specialty stores.
2. Versatile fat options: You can customize the flavor and texture by using vegetable shortening, pork fat, or extra virgin olive oil, giving you flexibility based on personal preference or dietary needs.
3. Quick to make: The dough only needs a short resting time, making it a fast option for when you want to whip up a homemade flatbread in under an hour.
4. Perfect texture: The kneading and resting process creates a soft, elastic dough that cooks into a perfectly golden, crispy-yet-tender piadina.
5. Customizable fillings: You can fill the piadina with endless combinations of ingredients—whether it's cured meats, cheese, or veggies, it works as a base for both savory or sweet creations!

🍽️ How to make this Italian flatbread

Here is how to make this Italian flatbread (the full recipe is below!):

• Step 1: Prepare the Yeast
  • In a small bowl, sprinkle 2 teaspoons of yeast over 1 cup of warm water.
  • Let the mixture sit for 5 minutes to allow the yeast to activate.
• Step 2: Mix the Dry Ingredients
  • On a clean countertop or in a mixer bowl, combine 3 cups of all-purpose flour and 1 teaspoon of salt.
  • Mix together to distribute the salt evenly.
• Step 3: Add the Fat
  • Add 4 tablespoons of vegetable shortening, pork fat, or extra virgin olive oil to the flour mixture.
  • Use your hands (or the mixer) to combine the fat into the flour until the texture resembles coarse crumbs.
• Step 4: Combine Wet and Dry Ingredients
  • Make a well in the center of the flour mixture and slowly pour in the yeast and water mixture.
  • Gradually combine the wet ingredients into the flour until it forms a dough.
• Step 5: Knead the Dough
  • Knead the dough by hand or using the dough hook attachment on a mixer for about 10 minutes until smooth, shiny, and elastic.
• Step 6: Let the Dough Rest
  • Place the dough in a bowl, cover it with a dish towel or plastic wrap, and let it rest for 30 minutes.
• Step 7: Divide the Dough
  • After the dough has rested, divide it into 6 equal pieces.
• Step 8: Roll Out the Dough
  • On a lightly floured surface, use a rolling pin to roll each piece into a round, about 6 inches across and 1/2 inch thick.
  • If the dough is difficult to roll out, let it rest for 1-2 minutes before continuing.
• Step 9: Preheat the Pan
  • Heat a heavy frying pan or griddle over medium-low heat for about 10 minutes, until it's very hot.
• Step 10: Cook the Piadina
  • Place one dough round into the hot pan and prick it all over with a fork to prevent air bubbles.
  • Cook for about 5 minutes, flipping frequently, until both sides are golden brown.
• Step 11: Keep Warm
  • As you cook each piadina, stack them on top of one another and cover with a dish towel to keep them soft and warm.
• Step 12: Serve
  • Fill with your favorite ingredients, fold in half, and serve, or enjoy them plain.

What to serve with piadina?

Cured Meats and Cheeses: Fill piadina with prosciutto, mortadella, salami, and cheeses like mozzarella, pecorino, or stracchino for a classic Italian pairing.

Grilled Vegetables: Serve with grilled zucchini, eggplant, or roasted peppers, either inside the piadina or on the side.

Fresh Salad: Pair piadina with a light, refreshing salad like arugula with shaved parmesan, cherry tomatoes, and balsamic dressing.

Dips and Spreads: Serve alongside pesto, hummus, or olive tapenade for dipping or spreading inside the piadina.

Soup: A bowl of Italian soups like minestrone or tomato basil soup makes a great companion for piadina, providing a warm and hearty combination.

Can I make the dough with my stand mixer?

Yes, you can! Don't want to mess up your counter? Then use your mixer with the dough hook or even a food processor will work fine. I like to work the dough and see where it's going and it's therapeutic!

If you are looking for a an easy bread recipe to make with your kids, this is the one! They will have fun rolling out the discs and it's totally fine if they're imperfect. My son grabbed the rolling pin and wouldn't let me finish. He was so proud of his work!

I wouldn't let them use the hot skillet (unless your kids are older and they know what they're doing at the stove...use your discretion).Now this one below is the one we ate in Rimini and it has prosciutto crudo, rucola, tomatoes.

One of the most simple breads to make. How could this bread elicit such fervent lust in my mind? I lust over these piadine...truly, I do! And I know you would too if you had the chance to hold them in your hands. Preferably, in Rimini. At one of my favorite places to grab the best lunch or dinner: Casina del Bosco.

This isn't a sponsored post. Even though I've eaten at their place over a dozen times, they have no clue who I am. So I can freely talk about them with that fervent lust I mentioned earlier. Man, do I LOVE this place. Planning a trip to Rimini any time soon? You MUST stop by for a piadina or two at Casina del Bosco

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.

Is shortening best to use to make homemade piadina?

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! You can eat the piadina as they are as an alternative to bread. Just cut them into 4 triangles.

Or you can add your favorite sandwich filling to it, flip it together like a sandwich and make panini. I add mine back to the skillet to let the cheese melt when I make a sandwich. Just make sure it doesn't burn...do it on a lower heat.

🫙 Leftover and Storing

How to store piadina Italian flatbread?

You could store in the refrigerator in a plastic zipped lock freezer bag. Will stay fresh for up a week.

You could freeze the piadina in zipped lock freezer bag for up to 2 months.

it keeps fine in the fridge for a week or you can even freeze them for up to 2 months.

📃 Substitutions & Variations

Substitutions:

1. Flour:
   • Whole wheat flour can replace all-purpose flour for a heartier, healthier version. You may need to add slightly more water due to the flour’s density.
   • For gluten-free options, use gluten-free all-purpose flour, though texture may vary.
2. Yeast:
   • If you're short on time or want a quicker version, you can skip the yeast entirely. The dough will be denser but still delicious.
3. Fat Options:
   • For a vegan option, stick to olive oil or a plant-based shortening.
4. Salt:
   • Use sea salt or kosher salt for a more subtle and natural flavor.

Variations:

1. Herbed Piadina:
   • Add herbs like rosemary, thyme, or oregano to the dough for extra flavor. You can also sprinkle them on top before cooking.
2. Stuffed Piadina:
   • Fill the piadina before cooking with ingredients like cheese, spinach, or sliced ham. This makes for a delicious, melty filling once cooked.
3. Sweet Piadina:
   • For a dessert version, fill the piadina with Nutella, honey, or ricotta and top with a sprinkle of powdered sugar for a sweet treat.
4. Spiced Piadina:
   • Add a pinch of chili flakes or garlic powder to the dough for a subtle kick of spice.
5. Vegan Piadina:
   • Ensure all ingredients, including the fat used, are plant-based. Fill with vegan cheeses, roasted veggies, or avocado for a complete vegan meal.

FAQ'S

Some other bread recipes:

Crescia al Formaggio

Psomi Spitiko-Really Easy Greek Bread

Crusty No Knead Italian Bread

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Piadina (Italian Flatbread)

Piadina-Italian Flatbread—This delicious flatbread from the Emilia-Romagna region comes together with just four ingredients! Soft, yet cooks up super crispy, they are perfect to make sandwiches.

Prep Time30 minutes mins

Cook Time7 minutes mins

Total Time37 minutes mins

Course: Bread

Cuisine: Italian

Keyword: flatbread

Servings: 6

Calories: 306kcal

Author: Lora

Equipment

• Mixing Bowl
• Measuring Cups and Spoons
• Wooden Spoon
• Rolling Pin
• Frying Pan

Ingredients

• 1 cup warm water
• 2 teaspoons yeast
• 3 Cups All-Purpose Flour
• 1 teaspoon salt
• 4 Tablespoons vegetable shortening or pork fat or extra virgin olive oil

Instructions

• Sprinkle the yeast into the water in a bowl and let stand 5 mins.
• Place the flour and salt together on the counter (or use your mixer) and mix together. Add the shortening and mix together with your hands (or the mixer). Make a well in the center of the flour and slowly add in the water with the yeast.
• Knead until smooth, shiny, and elastic, about 10 minutes.
• Add the dough to a bowl and cover and let it rest about 1/2 an hour.
• Divide the dough into 6 equal pieces. On a lightly floured work surface, with a rolling pin roll out each piece to form a round, 6 inches across and 1/2 inch thick. If the dough resists rolling out, let it rest for 1-2 minutes, then continue.
• Heat a heavy frying pan or griddle over medium-low heat until very hot, about 10 minutes.
• Place one of the dough rounds in the hot pan and prick all over with a fork to prevent air bubbles.
• Cook until golden brown on both sides, flipping it over frequently to avoid scorching and to aid even cooking, about 5 minutes.
• Repeat with the remaining dough rounds as directed in step 7. Stack the rounds on top of one another and cover with a dish towel to keep soft and warm.
• Fill with your choice of ingredients, fold in half and serve. Or enjoy them as they are.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

• Use warm water for the yeast: The water should be warm, not hot, to properly activate the yeast. Aim for around 110°F (43°C). Too hot, and the yeast will die; too cold, and it won't activate.
• Don’t over-flour your work surface: Use just enough flour to keep the dough from sticking while rolling it out. Too much flour can make the piadina tough and dry.
• Let the dough rest if it resists rolling: If the dough is springing back while you’re rolling it out, let it rest for 1-2 minutes to relax the gluten. This will make rolling easier.
• Preheat your pan properly: Make sure your pan or griddle is very hot before you start cooking the piadina. This helps achieve the golden-brown spots and an even cook on each side.
• Flip frequently: Don’t wait too long to flip the piadina. Turn it frequently during cooking to prevent burning and to cook it evenly on both sides.
• Stack and cover: After cooking each piadina, stack them and cover with a clean dish towel. This helps keep them soft and warm until you’re ready to serve.
• Customize the thickness: For a thicker, more bread-like piadina, roll the dough slightly thicker (closer to 1/4 inch). For a thinner, crisper result, roll the dough out thinner (1/8 inch).
• Fill while warm: Fill your piadina while it's still warm for the best texture and flavor. It will be more pliable and easier to fold or wrap around your chosen fillings.

Nutrition

Serving: 6people | Calories: 306kcal | Carbohydrates: 48g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 390mg | Potassium: 77mg | Fiber: 2g | Sugar: 0.2g | Vitamin C: 0.003mg | Calcium: 10mg | Iron: 3mg

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