Piadina Italian Flat Bread for Everything
Bring a taste of Italy to your kitchen with this versatile recipe for Piadina Italian Flat Bread, a quick and easy flatbread that complements everything from savory to sweet. Made with simple pantry staples like all-purpose flour, baking powder, and whole milk, this Italian classic boasts a soft, pliable texture with a slight golden crisp from the skillet. Traditionally enriched with lard or butter, each piece is hand-rolled and cooked to perfection in just minutes, making it an ideal canvas for filling with your favorite toppings—whether it’s prosciutto and mozzarella, roasted veggies, or a sweet Nutella spread. Perfect for weeknight dinners or impromptu gatherings, this no-yeast flatbread requires minimal prep yet delivers maximum flavor and versatility. Your next culinary masterpiece starts with Piadina!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 80 grams Lard or unsalted butter (softened)
- 250 milliliters Whole milk
- 1 tablespoon Olive oil (optional, for cooking)
Instructions
In a large bowl, combine the all-purpose flour, baking powder, and salt.
Add the lard or unsalted butter to the dry ingredients and rub it in with your fingertips until the mixture has a sandy texture.
Gradually pour in the whole milk, mixing with a wooden spoon or your hands until the dough comes together.
Turn the dough out onto a floured surface and knead for about 5-7 minutes or until it is smooth and elastic.
Divide the dough into 8 equal portions and shape each portion into a ball.
Cover the dough balls with a clean kitchen towel and let them rest for 30 minutes at room temperature.
Once rested, roll out each ball into a thin circle, about 8-10 inches in diameter, using a rolling pin. Dust with flour as needed to prevent sticking.
Heat a large non-stick skillet or griddle over medium-high heat. If desired, lightly brush the surface with olive oil.
Cook each piadina for 2-3 minutes on the first side, or until it starts bubbling and develops golden spots. Flip and cook the other side for 1-2 minutes.
Transfer the cooked piadina to a plate and cover with a clean towel to keep warm. Repeat with the remaining dough.
Serve warm and enjoy your piadina as is, or filled with your favorite ingredients such as cured meats, cheeses, vegetables, or spreads.
Nutrition Facts
Calories |
2822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.6 g | 137% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 2915 mg | 127% | |
| Total Carbohydrate | 395.6 g | 144% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 13.5 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 385 mg | 30% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 923 mg | 20% | |
*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.
