Piadina Bread Recipe: Soft Italian Flatbread

This piadina bread recipe makes a soft, Italian flatbread in under an hour. No yeast required, just a hot skillet.

Piadina bread has been my go-to for busy weeknights ever since I first tried a version adapted from La Cucina Italiana.

It’s a soft, simple Italian flatbread made with just a handful of pantry staples, and it comes together on the stovetop in under an hour, no yeast and no oven required.

As a retired dietitian, I love recipes that are short on ingredients but big on flexibility, and piadina checks both boxes.

A touch of baking powder keeps this version soft and pliable, so it’s just as good wrapped around a simple sandwich as it is served alongside a bowl of soup.

Jump to:

• Quick Overview
• What is Piadina
• What You’ll Need
• How to Make Piadina
• Tips for Best Results
• FAQ
• Yeast-free Bread Recipes 
• Recipe Origins
• Recipe

Quick Overview

• Prep Time: 20 minutes
• Cook Time: 5 minutes (plus 30 minutes resting)
• Total Time: 55 minutes (includes a 30-minute rest)
• Yield: 4 flatbreads
• Method: No-yeast dough, brief knead, rest, then pan-cook on the stovetop
• Special Touch: A touch of baking powder for a softer texture, and olive oil in place of traditional lard
• Dietary Note: Vegetarian as written; swap the milk for water or a plant-based milk for a dairy-free version
• Serving Suggestions: Pair with your favorite cured meatsand cheeses, or try this piadina sandwich with burrata, heirloom tomatoes, and arugula.

What is Piadina

Piadina, sometimes called piada, is a thin Italian flatbread that comes from Romagna, a historical region now part of Emilia-Romagna in northern Italy.

The bread has humble roots as a peasant food, originally made with nothing more than flour, water, and salt, and cooked on a hot terracotta slab called a testo.

Over time, fat (lard or olive oil) and a leavening agent became common additions, giving piadina the softer, more pliable texture most people know today.

By the mid-1900s, it had become a popular street food along the Adriatic coast, sold from small kiosks and piadinerie and folded around cured meats, cheeses, and vegetables.

“Piada” and “piadina” refer to the same bread. Piada is the shorter, more casual regional term, while piadina is the name most people outside Italy use.

What You’ll Need

• Flour: This recipe calls for 00 flour, but you can easily substitute with all-purpose flour. For a heartier option, use whole wheat flour, though the texture will be denser.
• Baking powder: Just ½ teaspoon is added to give the piadina a softer texture. If you prefer a traditional, unleavened flatbread, you can skip it.
• Salt: Enhances the overall flavor. You can adjust to taste but keep it minimal.
• Olive oil: Extra virgin olive oil add richness. For a more traditional taste, you can swap it with lard.
• Water and milk: These liquids keep the dough soft. For a dairy-free version, use water or plant-based milk.

How to Make Piadina

• Whisk the dry ingredients: In a large mixing bowl, whisk together 2 cups (284g) of 00 flour or all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon salt until well combined.
• Heat the liquids: In a small pan, combine 2 teaspoons of extra virgin olive oil, ⅓ cup water and ⅓ cup milk. Warm the liquids over low heat until it's just lukewarm (105°F/40°C), being careful not to overheat.
• Combine the wet and dry ingredients: Slowly pour the warmed liquid mixture into the bowl of dry ingredients. Stir with a wooden spoon or spatula until a dough starts to form.

• Knead the dough: Transfer the dough to a lightly floured surface and knead for about 3-5 minutes until smooth and elastic. I like to knead the dough directly in the bowl. If the dough feels too sticky, add a little more flour as needed.
• Rest the dough: Cover it with a clean kitchen towel or plastic wrap and let it rest for 30 minutes to allow the gluten to relax.
• Shape the piadina: After resting, divide the dough into 4 portions. Roll each portion into a ball, then use a rolling pin to flatten each ball into a round about an 8-inch round disc, ⅛-inch thick. Note that if you are having difficulty rolling out the dough, cover loosely with plastic film and let the dough rest for 10-15 minutes.

• Cook the piadina: Heat a large skillet or cast-iron pan over medium heat. While the pan is heating, brush one side of each piadina lightly with a little olive oil. Place the oiled side down in the hot pan and cook for 1-2 minutes, until golden spots form. Flip and cook the other side for another 1-2 minutes, until both sides are golden and the bread puffs slightly.
• Keep them warm: Wrap in a clean tea towel to keep warm. Repeat with the rest of the dough. 
• Serve: Serve the piadina warm with your favorite fillings or toppings. Enjoy!

Tips for Best Results

• If possible, use 00 flour for a softer, more tender texture. If not, all-purpose flour is a great substitute.
• Ensure the water and milk are lukewarm (around 105°F) to help the dough come together smoothly without over-developing gluten.
• Over-kneading can make the piadina too tough. Once the dough feels soft, stop kneading.
• Let the dough rest for 30 minutes. This makes it easier to roll out and results in a more tender flatbread.
• Instead of drizzling oil in the pan, brush each side of the piadina with olive oil for even cooking and extra flavor.

FAQ

Yeast-free Bread Recipes 

If you love piadina’s simplicity, here are a few more no-yeast bread recipes to try.

Recipe Origins

I've adapted this Italian flatbread recipe from one that I found in La Cucina Italiana. 

When I first got married, my husband gifted me a wonderful subscription to this Italian food magazine.

At the time, I wasn't sure if it was because he truly understood how much I enjoyed cooking or if he was hinting that my culinary skills could use some improvement 🙂

Nevertheless, something worked because after 39 years, he is still my official recipe taster and pot washer, so it's all good.

As far as the changes are concerned, I substituted the lard with olive oil. Olive oil creates a piadina with a lighter and crispier texture, whereas lard (or even butter) will create a softer, denser texture.

I do hope you get a chance to try this piadina recipe.

★★★★★ If you have made this Piadina Bread, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe

 

I originally published this post on April 5, 2020, and republished on September 13, 2024 and again on September 9, 2026 with updated content.  Thanks for sharing!