Piadine Romagnole Italian Flatbread
Transport yourself to the heart of Italy with this authentic Piadine Romagnole Italian Flatbread recipe—a cherished classic from the Emilia-Romagna region. Made with simple pantry staples like all-purpose flour, lard (or olive oil for a lighter twist), and baking soda, these golden, tender flatbreads cook up in minutes and are the perfect blank canvas for your favorite fillings. Whether you choose to fold them around savory prosciutto, creamy mozzarella, and peppery arugula or enjoy them on their own, warm and pillowy straight from the skillet, piadine are versatile and irresistibly delicious. With just 25 minutes of prep and 15 minutes of cooking time, this quick and easy recipe will bring a taste of Italy's countryside to your table. Perfect for dinners, lunches, or even as a party-ready snack, these flatbreads are a must-try for any lover of Italian cuisine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams All-purpose flour
- 70 grams Lard (or substitute with olive oil)
- 10 grams Salt
- 5 grams Baking soda
- 250 milliliters Water
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and baking soda.
Add the lard (or olive oil, if substituting) to the dry ingredients. Work it in with your fingers until the mixture resembles coarse crumbs.
Slowly pour in the water, mixing with your hands or a wooden spoon until the dough comes together.
Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until smooth and elastic.
Wrap the dough in plastic wrap or a damp towel and let it rest at room temperature for 30 minutes.
Divide the dough into 8 equal portions and roll each piece into a ball.
On a floured surface, roll out each ball into a circle about 2–3 mm thick (roughly 8–9 inches in diameter).
Heat a non-stick skillet or flat griddle over medium-high heat. Place one piadina onto the hot surface.
Cook for about 1–2 minutes on the first side, or until bubbly and golden spots appear. Flip and cook the other side for an additional 1–2 minutes.
Place the cooked piadina on a clean kitchen towel and fold the towel over to keep warm. Repeat with the remaining dough.
Serve warm, stuffed with fillings of your choice such as prosciutto, mozzarella, arugula, or fresh vegetables.
Nutrition Facts
Calories |
2451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 5317 mg | 231% | |
| Total Carbohydrate | 381.6 g | 139% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 1.1 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 536 mg | 11% | |
*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.
