Whole Wheat Piadinas or Italian Flat Bread
Bring a taste of Italy to your kitchen with this Whole Wheat Piadina recipe, a wholesome spin on the classic Italian flatbread. Made with a blend of whole wheat and all-purpose flour, these golden, pillowy piadinas are balanced with the richness of olive oil and an optional touch of milk for extra softness. This quick and easy flatbread comes together in just 20 minutes and is cooked to perfection on the stovetop, with no oven required. Whether folded around savory fillings, served alongside soup, or used as a base for wraps, these versatile piadinas offer endless possibilities. Perfect for healthy lunches or casual dinners, this recipe blends rustic flavors with modern convenience, making it a must-try for lovers of Italian cuisine.
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Recipe Information
Ingredients
- 250 g Whole wheat flour
- 50 g All-purpose flour
- 1 tsp Baking powder
- 1 tsp Salt
- 3 tbsp Olive oil
- 150 ml Warm water
- 50 ml Milk (optional, for a softer texture)
- as needed Additional whole wheat flour (for rolling)
Instructions
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, baking powder, and salt. Mix thoroughly.
Create a well in the center of the dry ingredients and pour in the olive oil, warm water, and milk (if using).
Using a fork or your hands, slowly incorporate the wet ingredients into the dry ingredients until the mixture forms a soft, slightly sticky dough.
Transfer the dough onto a clean, floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. Add a small amount of flour if the dough is too sticky to work with.
Divide the dough into 4 equal portions and shape each portion into a ball. Cover the dough balls with a clean kitchen towel and let them rest for 10-15 minutes.
On a floured surface, roll out each dough ball into a thin circle, about 8-9 inches in diameter. Keep the rolled-out piadinas lightly floured and stacked between parchment paper to prevent sticking.
Preheat a non-stick skillet or cast-iron pan over medium heat. Once hot, place one piadina in the pan and cook for about 1-2 minutes on each side, or until light brown spots appear. Adjust the heat as needed to avoid burning.
Repeat this process with the remaining piadinas, stacking them under a clean kitchen towel to keep them warm and soft.
Serve the piadinas warm with your favorite fillings, as a wrap, or as an accompaniment to soups and salads.
Nutrition Facts
Calories |
1534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 2844 mg | 124% | |
| Total Carbohydrate | 245.1 g | 89% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 4.4 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 167 mg | 13% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1244 mg | 26% | |
*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.
