If you are searching for a Piadina recipe made with olive oil, this is it! This no yeast Italian flatbread includes baking powder as a leavening agent.
Once they are made, fold them around your favorite fillings like this Vegetarian Piadina Sandwich and simply enjoy them.
Piadina is a popular Italian street and festive food originating from Emilia-Romagna. Hence the name piadina romagnola.
Just like other flatbreads, it was originally considered peasant food, as only basic ingredients were required: flour, a source of fat (lard or olive oil), water and/or milk, and salt.
As is the case with most regional cooking in Italy, there are endless variations.
Although usually an unleavened flatbread, some piadina recipes will include baking powder or baking soda. This will result in a slightly thicker piadina.
The thickness and diameter of this no yeast flatbread recipe is another characteristic that can vary.
Today, I’m sharing a piadina recipe with olive oil and baking powder.
You will quickly appreciate how easily you can make these in the comfort of your home with minimal ingredients.
How to make piadina bread
How to make piadina breadIn a large mixing bowl (of a stand mixer) whisk together 2 cups of all-purpose flour (284 grams) with ½ teaspoon of baking powder and ½ teaspoon salt.
Add 4 tablespoons of olive oil, ⅓ cup of lukewarm water, and ⅓ cup of lukewarm milk.
With the dough hook attachment, knead for approximately 10 minutes (the dough should pull away from the sides of the bowl). Alternatively, knead by hand.
Remove the ball of dough from bowl, place on wooden board and knead 4-5 times. Shape into a ball. The dough should be soft and smooth.
Wrap the ball of dough with plastic wrap. There is no need to brush it with oil.
Allow the dough to rest for about 30 minutes at room temperature. Another option is to refrigerate the dough overnight.
Divide and shape the dough into 4 balls (approximately 120 grams each).
Dust wooden board lightly with flour.
With a rolling pin, roll out each ball of dough into an 8 inch round disc -about ⅛ inch thick (or desired thickness).
Continue to roll out the other balls of dough (discs can be stacked, separate with a piece of parchment paper).
Heat a large cast-iron, griddle or non-stick pan over medium-high heat.
Lightly brush the pan with olive oil. Add the rolled out piadina and prick with a fork to avoid air bubbles.
Cook until charring occurs, about 1- 2 minutes.
Turn over and continue to cook for an additional 1-2 minutes.
Wrap in a clean tea towel to keep warm. Repeat with the rest of the dough.
Serve immediately (while still warm) with your favorite fillings.
Tips
- If the dough appears wet and a little sticky, add 1 tablespoon of flour at a time until the right consistency is achieved. This is to say, soft and smooth.
- The milk can be replaced with water.
- The idle time of 30 minutes makes the dough easier to roll out.
- Pricking the piadina prevents air bubbles from forming.
- This flatbread is best the day you make it.
Storage and reheating
To refrigerate: Once they have cooled down, place in an airtight container and refrigerate for up to 3 days.
To freeze: Once they have cooled down, place in an airtight container and freeze for up to 3 months. Separate with a piece of parchment paper
To reheat: Remove piada from refrigerator or freezer and place in a large skillet over medium-low heat. Reheat gently.
Yeast-free bread recipes
Are you looking for more yeast free recipes for bread? This Whole Wheat Bread and this non-traditional Irish Soda Bread require no kneading and are both leavened with baking powder and baking soda. If you are looking for an unleavened bread recipe, this Quick Flatbread requires only flour, water, salt and oil.
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 improving 🙂
Nevertheless, something worked, because after 35 years, he is still my official recipe taster and pot washer, so it’s all good.
As far as the changes are concerned, I simply substituted the lard with olive oil.
The olive oil creates a piadina with a lighter and crispier texture whereas the lard (or even butter) will create a softer, denser texture.
The original proportions of the ingredients are 500 grams of flour; 250 grams of water; and 50 grams of lard. Of course, there is the pinch of salt and baking powder.
I do hope you get a chance to try this piadina recipe.
Enjoy!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ 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
Piadina
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Ingredients
- 2 cups all-purpose flour 284 grams
- ½ teaspoon baking powder
- ½ teaspoon salt
- 4 tablespoons olive oil extra virgin
- ⅓ cup lukewarm water approx 105°F
- ⅓ cup lukewarm milk approx105°F
- additional flour for dusting the wooden board
- additional olive oil to drizzle pan
Instructions
- In a large mixing bowl (of a stand mixer) whisk together the flour with the baking powder and the salt.
- Add the olive oil, lukewarm water and milk.
- With the dough hook attachment, knead for approximately 10 minutes (the dough should pull away from the sides of the bowl).
- Remove the ball of dough from bowl, place on wooden board and knead 4-5 times. Shape into a ball. The dough should be soft and smooth. Alternatively, knead by hand.
- Wrap the ball of dough with plastic wrap. There is no need to brush it with oil.
- Allow the dough to rest for about 30 minutes at room temperature. Another option is to refrigerate the dough overnight.
- Divide and shape the dough into 4 balls (approximately 120 grams each).
- Dust wooden board lightly with flour.
- With a rolling pin, roll out each ball of dough into an 8 inch round disc -about ⅛ inch thick (or desired thickness).
- Continue to roll out the other balls of dough (discs can be stacked, separated with a piece of parchment paper).
- Heat a large cast-iron, griddle or non-stick pan over medium-high heat.
- Lightly brush the pan with olive oil. Add the rolled out piadina and prick with a fork to avoid air bubbles.
- Cook until light charring occurs, about 1- 2 minutes.
- Turn over and continue to cook for an additional 1-2 minutes.
- Wrap in a clean tea towel to keep warm. Repeat with the rest of the dough.
- Serve immediately (while still warm) with your favorite fillings.
Notes
- If the dough appears wet and a little sticky, add 1 tablespoon of flour at a time until the right consistency is achieved. This is to say, soft and smooth.
- The milk can be replaced with water.
- The idle time of 30 minutes makes the dough easier to roll out.
- Pricking the piadina prevents air bubbles from forming.
- This flatbread is best as soon as it are made.
- During the idle time of 30 minutes, you can prepare your favorite fillings.
- 1 serving = an 8 inch piadina
Nutrition
Marco
I was in Cesentatico in L’Emiglia Romagna, Italy, and BECAME ADDICTED to this intoxicating good stuffed flatbread called “Piadina”. The ladies who made them would line the flatbread, freshly cooked right there in front of you, with the fillings of your choice. A delicious tomato sauce was a must, as these piadinas were folded over and sealed with the teeth of a fork after the piadina had been brushed with beaten egg. I had the prosciutto, mozzarella, and mushroom piadina.
OMG.
The taste haunts me to this day, and nothing in the States can compare. I will try this recipe but I did give it five stars and one might ask why since I’ve not made it yet. The answer is I was looking for a balanced recipe and had no one to ask and I am grateful to have found this. I will give this a shot and let you know!
Maria
Thank you for sharing, Marco. That sounds delicious!!!
I’ve noticed that friends with flour intolerances who visit Italy encounter no problems consuming bread, pasta, and other related products. Regrettably, the fundamental ingredients available in North America often fall short in comparison to those in Italy. Despite my attempts using organic flour, my homemade pasta and bread still lack the authenticity I’ve experienced in Italy. Could it be the water that makes the difference? The fats used… whether butter or oil? Or perhaps even lard? So many contributing factors that will affect the final product. Just my thoughts on some of the differences.
Hope you enjoy the recipe. Thanks again for stopping by!
Val
This is a great flatbread to make a quick sandwich. Thanks for sharing!
Maria
My pleasure Val!