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Traditional Romagnola piadina flatbread
5 from 22 votes

Traditional Romagnola piadina flatbread

This Traditional Romagnola piadina flatbread features a dough made from all-purpose flour, baking powder, salt, lukewarm water, and rendered pork lard, or optionally olive oil. The dough is kneaded until smooth and rested before being divided and rolled out into thin circles. Cooking on a hot nonstick pan produces flexible, lightly cooked flatbreads that serve as the base for many Italian fillings and toppings.

Prep Time
15 mins
Cook Time
5 mins
Total Time
1 hr
Servings: 4 people
Calories: 565 kcal
Course: Bread
Cuisine: Italian

Ingredients

  • 4 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cups water lukewarm
  • 1.80 .80 oz pork lard rendered

Instructions

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  1. Pour all the flour onto a flat surface, making a well in the center.
  2. In a small bowl, mix together the baking powder and salt.
  3. Pour the salt and baking powder mixture and then the rendered pork lard (or extra virgin olive oil) and warm water into the center of the well and start mixing it together with a fork.
  4. Next knead the dough with your hands for about 10 minutes until quite smooth, uniform, and soft but not sticky (if it’s still sticky, add more flour).
  5. Make a smooth ball and cover the piadina dough with plastic wrap. Let it rest at least 30 minutes at room temperature (if the dough is being prepared more than 1 hour in advance, you can keep it in the fridge and, when needed, remove one hour before using it).
  6. Heat a large nonstick pan on medium-high heat.
  7. Divide the dough into about 5 smaller balls (about 140-150 grams per ball).
  8. On a flat work surface, use a rolling pin to roll out the dough into a large circle until it reaches the desired thickness (ideally about ⅙ inch) and is as perfectly round as possible. You can dust with flour if it sticks.
  9. Once the pan is hot, add a circle of dough, pricking it all over with a fork to avoid air bubbles.
  10. Cook for about 1-2 minutes for a thin piadina, 2-3 minutes for a thicker one, or however long it takes for brown spots to form on the bottom. Then flip the piadina and cook for about the same time on the other side.
  11. Remember that a piadina should be served hot, so it’s recommended to have your fillings ready (see below for filling ideas).
  12. Once cooked, you can serve the piadina immediately by placing your desired fillings on one side of the circle and then folding it into a half moon, or by cutting the piadina into triangles to use like pieces of bread.

Notes

  • Rendered pork lard is traditional, but extra virgin olive oil can be used as a substitute in equal amounts for a variation in flavor.
  • Allow the dough to rest at room temperature for at least 30 minutes to improve handling and texture; if refrigerated, bring it back to room temperature before shaping.
  • Roll the dough to your preferred thickness; thinner results in crisper flatbreads, slightly thicker for a softer bite.

Nutrition Information

Serving 150g Calories 565kcal (28%) Carbohydrates 96g (32%) Protein 13g (26%) Fat 14g (22%) Saturated Fat 11g (55%) Sodium 297mg (12%) Potassium 184mg (4%) Fiber 3g (12%) Sugar 1g (2%) Calcium 40mg (4%) Iron 6mg (33%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 565

% Daily Value*

Serving 150g
Calories 565kcal 28%
Carbohydrates 96g 32%
Protein 13g 26%
Fat 14g 22%
Saturated Fat 11g 55%
Sodium 297mg 12%
Potassium 184mg 4%
Fiber 3g 12%
Sugar 1g 2%
Calcium 40mg 4%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.