La Piadina Soft Italian Flatbread
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
5 mins
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Resting Time
40 mins
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Total Time
15 mins
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Servings
4 flatbreads
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Calories
325 kcal
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Course
Main Course, Baked Goods
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Cuisine
Italian
La Piadina Soft Italian Flatbread
Description
The piadina dough combines flour with salt, baking soda, and either lard or olive oil, plus warm milk, creating a soft and pliable dough after kneading and resting. Rolling each portion thin yields a delicate flatbread that cooks quickly in a lightly oiled pan. The result is a soft, lightly golden flatbread with a mild flavor ideal for wrapping sandwich fillings.
This flatbread is typically served immediately filled with fresh ingredients such as sliced meats, cheese, lettuce, tomatoes, and mayonnaise, making a casual yet flavorful wrap. Its thinness distinguishes it from thicker breads.
To vary the dough, up to 30% whole wheat flour can be added. Fresh herbs like rosemary or oregano can be mixed in for extra aroma. Piadinas store well wrapped at room temperature for two days or refrigerated for several days, and freeze well if properly wrapped. Reheating helps restore softness.
Ingredients
LA PIADINA DOUGH
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 3½ tablespoons lard or olive oil; if using lard then melt and cool before adding
- ½ cup milk room temperature
SANDWICH FILLINGS
- 4-8 leaves lettuce fresh
- 4-8 cheese slices, of choice
- 4-8 ham slices, etc
- 4-8 turkey slices, etc
- 4-8 tomato sliced
- 2-3 tablespoons mayonnaise if desired
Instructions
LA PIADINA DOUGH
- In a medium bowl whisk together the flour, salt and baking soda, make a well in the middle and add the lard or olive oil, mix with a fork, then slowly add the milk and mix.
- When almost combined move to a flat surface and knead into a smooth ball. Place in a lightly oiled bowl, cover with plastic and let rest 20 minutes.
- Divide dough into 4 balls, sprinkle a wooden board or flat surface with a little flour and place balls on top, cover with a tea towel and let rest 20 minutes. Roll out each ball to approximately 8-10 inches (20-25 cm)and very thin, almost paper thin. Prick the dough with a fork.
- Brush bottom of medium size frying pan with a little olive oil, heat on medium heat until hot, when hot place one Piadina at a time on the pan, and flip when golden, flip each side two times.
- Immediately fill cooked warm flat breads with desired fillings. Eat warm. Enjoy!
** Recipe can be doubled.
Notes
- You can substitute up to about 30% of the all-purpose flour with whole wheat flour for added flavor and nutrition.
- Adding fresh herbs or garlic powder to the dough before kneading can enhance flavor.
- Store wrapped piadinas at room temperature for up to 2 days or in the refrigerator for 4-5 days; reheat before serving to soften.
- They freeze well for up to 4 months when wrapped tightly; thaw and reheat gently before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4flatbreads
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 3mg | 1% |
| Sodium | 373mg | 16% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 50IU | 1% |
| Calcium | 43mg | 4% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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