Italian piadinas, how to make the authentic flatbread easily

The Italian piadinas is a flatbread originating from the northern region of ItalyEmilia Romagna, in fact, is known as piadina romagnola or piada. This bread is made from wheat flour, lard or olive oil, fresh yeast, water and salt. Once the dough is formed, it is left to ferment, divided into portions and shaped into a disc with a diameter of between 15 and 28 centimeters and between 0.3 and 1 centimeters thick. They are cooked on a hot surface such as an electric griddle or, as was done in the past, on refractory stones called dough. The piadinas are stuffed with the ingredients that we like the most and folded in half.

As it is a preparation whose ingredients were and are so affordable, piadinas became a humble daily bread. Today its popularity is such that it can even be found in fast food establishments. Do you dare to try this delicious flatbread with Protected Geographical Indication?

recipe information

    • Preparation time: 15 minutes
    • cooking time: 20 minutes
    • total time: 2 hours and 35 minutes
    • rations: 7 units
    • Category: loaves
    • type of cuisine: Italian
    • calories per serving (kcal):324

Ingredients for the Italian piadinas for 7 units

For the piadinas:

    • 400 g of wheat flour
    • 100 g whole wheat flour
    • 250 ml water at room temperature
    • 10 g fresh baker’s yeast
    • 60 g melted lard
    • 8 g of fine salt
    • Extra virgin olive oil for greasing

For the filling (optional):

    • Lettuce
    • Tomato
    • fresh mozzarella
    • Serrano ham
Ingredients to make the Italian piadina@Latoneira

How to make Italian piadinas

The first thing we have to do is prepare the dough for the piadinas. To do this, we put 400 grams of wheat flour and 100 grams of whole wheat flour in a bowl, both sifted so that lumps do not form. Make a hole in the flour to add the other ingredients.

Mixture of the flours for the piadinas@Latoneira

Add to the bowl 250 ml of water at room temperature with 10 grams of dissolved fresh yeast and 60 g of melted and tempered lard.

Adding the water with the dissolved yeast@Latoneira

Mix until the ingredients are integrated, cover the bowl with plastic wrap or a dry cloth and let the dough rest for 10 minutes.

Mixing the ingredients for the piadina dough@Latoneira

Uncover the bowl, add 8 grams of fine salt and knead again until obtaining a homogeneous dough without lumps. Cover again and let the dough rest for 1 hour and a half or 2 hours.

Adding salt to the dough@Latoneira

After resting, the dough has to double or even triple its volume.

Appearance of the dough of the piadinas after tripling its volume@Latoneira

After the fermentation time has elapsed, we divide the dough into 7 equal parts and shape them into a ball. Cover them and let them rest for another 30 minutes.

Appearance of the dumplings after resting@Latoneira

We stretch each ball with the help of a roller, trying to give it a circular shape until it is about 2 millimeters thick.

Piadina dough stretching process@Latoneira

Turn on an electric griddle or heat a fairly wide frying pan greased with a little extra virgin olive oil and when it is hot, cook the piadinas on both sides for a few minutes, until they are well cooked and golden.

Italian piadinas cooking process@Latoneira

As we get the piadinas ready, we keep them covered with a kitchen towel to keep them moist.

Aspect of the Italian piadinas once made@Latoneira

We can fill the piadinas with an infinite number of ingredients, this time we propose a filling based on lettuce, tomato, fresh mozzarella and serrano ham. Good appetite!

Final presentation of the Italian piadinas@Latoneira

Easy preparation summary

    1. Put the white and whole wheat flour in a bowl, both sifted
    1. Add the water with the dissolved fresh yeast and the melted lard
    1. Mix until the ingredients are integrated, cover the bowl and let it rest for 10 minutes
    1. Add the fine salt and knead again until you get a homogeneous dough
    1. Cover again and let rise until double or triple its volume
    1. Divide the dough into 7 equal parts, form balls with them and let them rest for 30 minutes
    1. Stretch each ball with a rolling pin, giving it a circular shape and a thickness of about 2 millimeters.
    1. Grill each piadina on both sides until golden brown
    1. Keep the piadinas covered with a cloth
    1. Fill the piadinas with lettuce, tomato, fresh mozzarella and serrano ham