Classic Italian Piadine
Transport your taste buds to the heart of Italy with this *Classic Italian Piadine* recipe! These soft, golden flatbreads are a beloved street food from the Emilia-Romagna region, celebrated for their versatility and rustic charm. Made with just five simple ingredients—flour, baking powder, salt, lard (or olive oil), and water—this recipe creates perfectly pliable wraps in no time. Requiring minimal prep and cooking, the piadine are cooked on a hot skillet, forming beautiful bubbles and a slight char, while remaining tender and foldable. Fill them with classic Italian flavors like prosciutto, arugula, fresh mozzarella, and tomatoes, or enjoy them plain alongside soups and salads. Ideal for quick lunches, picnics, or satisfying snacks, these authentic flatbreads bring the spirit of Italian cuisine to your table. Keywords: Italian flatbread, piadine recipe, easy skillet bread, authentic Italian cuisine, quick lunch ideas.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 100 grams or milliliters Lard or olive oil
- 250 milliliters Warm water
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt.
Add the lard (or olive oil) to the bowl. Use your fingers to rub it into the flour mixture until it resembles coarse crumbs.
Gradually add the warm water to the mixture, stirring with a wooden spoon or your hands until a dough begins to form.
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, until the dough is smooth and elastic.
Divide the dough into 8 equal portions. Shape each portion into a ball.
Cover the dough balls with a clean kitchen towel and let them rest for about 10 minutes to relax the gluten.
Preheat a griddle or non-stick skillet over medium heat.
On a lightly floured surface, roll out each dough ball into a thin circle, about 20 cm (8 inches) in diameter.
Place the rolled-out dough onto the hot skillet. Cook for about 2 minutes on the first side, or until bubbles form and the base is lightly golden.
Flip the piadina and cook for another 1-2 minutes on the other side.
Remove from the skillet and keep the cooked piadine covered with a kitchen towel to keep warm and soft.
Repeat the cooking process with the remaining dough balls.
Serve warm with your choice of fillings such as sliced prosciutto, arugula, fresh mozzarella, and tomato slices.
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 312 mg | 14% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 0.1 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 9 mg | 1% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 56 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
