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Piadina-Italian Flatbread

Piadina is a typical flatbread from the Emilia-Romagna region of Italy that is soft and crispy. It is oftentimes filled with prosciutto crudo and a local cheese from the region called squaquerone, but it can be filled with whatever you like to make the most perfect sandwich.
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Bread
Cuisine: Italian
Keyword: flat bread, piadina
Servings: 6
Author: Lora

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.