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Piadina Romagnola Recipe

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Piadina Romagnola is a classic Italian skillet flatbread with a soft, tender center and lightly crisp, golden surface. This easy unleavened bread is perfect for folding around cheese, vegetables, cured meats, and other savory fillings.

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 cup lard or extra-virgin olive oil
  • 3/4 cup warm water
  • 1/4 cup warm milk, as needed

Instructions

  1. Place the flour, salt, and baking powder in a large mixing bowl and stir until evenly combined.
  2. Add the lard or olive oil and work it into the flour with your fingertips until the mixture has a slightly crumbly texture.
  3. Gradually add the warm water while mixing, then add enough warm milk to form a soft dough that holds together without becoming sticky.
  4. Transfer the dough to a lightly floured surface and knead for 5–7 minutes, until smooth and elastic.
  5. Cover the dough and let it rest at room temperature for about 30 minutes.
  6. Divide the rested dough into 6 equal portions and shape each portion into a smooth ball.
  7. Roll each ball into a thin round approximately 8–9 inches in diameter.
  8. Heat a large cast-iron skillet or heavy frying pan over medium-high heat. There is no need to grease the pan.
  9. Cook one piadina at a time for 1–2 minutes on the first side, until bubbles and golden-brown spots appear. Flip and cook for another 1–2 minutes.
  10. Stack the cooked piadine under a clean kitchen towel to keep them warm, soft, and flexible while cooking the remaining dough.
  11. Serve warm with your preferred fillings and fold each piadina in half.

Notes

  • Use lard for a richer, more traditional-style piadina or extra-virgin olive oil for an alternative with a lighter flavor.
  • For whole wheat piadina, replace about half of the all-purpose flour with whole wheat flour and add a little extra water if needed.
  • Rosemary, oregano, thyme, or finely chopped fresh herbs can be added to the dough for extra flavor.
  • Popular fillings include mozzarella and tomato, prosciutto and soft cheese, grilled vegetables and cheese, or chicken and fresh greens.
  • Avoid adding excessive flour while rolling or overcooking the piadina, as either can make the flatbread hard.
  • Stack freshly cooked piadine under a clean towel to retain moisture and keep them flexible.
  • Store cooled piadine with parchment paper between them at room temperature for 1–2 days or refrigerated for up to 4 days.
  • Freeze cooled piadine separated by parchment paper in a freezer-safe container for up to 2–3 months.
  • Reheat in a dry skillet over medium heat for 30–60 seconds per side until warm and flexible.

Nutrition

Find it online: https://thefamilycooking.com/piadina-romagnola-recipe/