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A stack of flour tortillas, reminiscent of piadina Italian flatbread, sits on a dark, decorative plate with floral patterns, placed on a wooden table.
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5 from 5 vote

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
Cook Time7 minutes
Total Time37 minutes
Course: Bread
Cuisine: Italian
Keyword: flatbread
Servings: 6
Calories: 306kcal
Author: Lora

Equipment

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 ½ 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 ½ 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.

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 ¼ inch). For a thinner, crisper result, roll the dough out thinner (⅛ 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