Low Sodium Classic Italian Piadine
Discover the perfect balance of authentic Italian flavors and heart-healthy eating with this Low Sodium Classic Italian Piadine recipe. Crafted from a simple dough of all-purpose flour, baking powder, and extra virgin olive oil, these soft, golden flatbreads are pan-cooked to perfection in just 15 minutes. Customize each piadina with fresh, flavorful fillings like low sodium cheese, juicy tomato slices, aromatic basil leaves, and crisp mixed greens for a delightful Mediterranean-inspired meal. This easy recipe delivers restaurant-quality results with minimal salt, making it ideal for anyone seeking a healthier spin on Italian cuisine. Perfect as a quick lunch, light dinner, or snack, these piadine are sure to become a family favorite.
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 1 teaspoon Baking powder
- 3 tablespoons Extra virgin olive oil
- 250 milliliters Warm water
- 100 grams Low sodium cheese (optional for filling)
- 2 large Fresh tomatoes, sliced (optional for filling)
- 10 leaves Fresh basil leaves
- 100 grams Mixed salad greens (optional for filling)
- 0.5 teaspoon Black pepper
Instructions
In a large mixing bowl, combine the all-purpose flour and baking powder. Mix well to ensure the baking powder is evenly distributed.
Form a well in the center of the flour mixture and add the extra virgin olive oil.
Gradually add the warm water, mixing with a fork or your hand until a dough begins to form.
Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes, until it becomes smooth and elastic.
Divide the kneaded dough into 4 equal portions. Shape each portion into a ball.
Use a rolling pin to flatten each dough ball into a thin, round disc that's approximately 8 inches in diameter.
Heat a non-stick skillet or griddle over medium-high heat. Once hot, add a dough disc to the skillet.
Cook each side for about 2-3 minutes, or until golden brown spots appear and the piadine puff up slightly.
Repeat the cooking process for the remaining dough discs.
If desired, fill the cooked piadine with a mixture of low sodium cheese, fresh tomato slices, fresh basil leaves, mixed salad greens, and a sprinkle of black pepper.
Fold the piadine in half, enclosing the fillings, and serve immediately to enjoy them warm.
Nutrition Facts
Calories |
2200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 688 mg | 30% | |
| Total Carbohydrate | 330.3 g | 120% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 10.8 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 859 mg | 66% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1680 mg | 36% | |
*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.
