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Piadina Romagnola

Piadina Romagnola

Piadina Romagnola is a classic Italian flatbread from the Emilia-Romagna region, loved for its thin, soft texture and simple flavor. Made without yeast, it's traditionally cooked on a hot griddle and filled with savory ingredients like prosciutto and cheese. Perfect as a quick meal, street food, or appetizer, it’s a rustic staple with endless possibilities.
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Prep Time 15 minutes
Cook Time 20 minutes
Rising Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 10 Flat Breads
Course: bread, Snack, Street Food
Cuisine: Italian (Emilia-Romagna)
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 500 g 1 lb 00 flour or all-purpose flour
  • 1 tablespoon salt
  • 5 g ½ tsp baking powder
  • 100 g 3½ oz lard or olive oil
  • 250 ml 1 cup water, or as needed

Method
 

  1. In a large bowl, mix flour, salt, and baking powder. Add lard or oil and blend until the texture is sandy. Gradually add water and knead into a soft, elastic dough.
  2. Cover with plastic wrap or towel and let rest for 30 minutes to relax the gluten.
  3. Divide dough into 6–10 equal portions. Roll each into a ball, then flatten into thin discs about 2–3 mm thick.
  4. Heat a skillet or griddle over medium heat. Cook each piadina for 2–3 minutes per side until golden spots form. Press gently if it puffs.
  5. Remove from heat and serve warm with desired fillings or plain with olive oil.

Notes

Use lard for authentic flavor; olive oil offers a lighter alternative. Don’t skip the resting period—it helps the dough roll out easily. Fillings can be sweet or savory; traditional includes squacquerone cheese, prosciutto, and arugula. Serve as a meal or cut into wedges for an appetizer. Store leftovers in a sealed bag and reheat on a dry skillet.