Piadina Recipe: Soft Italian Flatbread

Learn how to make this soft piadina recipe at home with simple ingredients. This quick and easy Italian flatbread recipe is perfect for sandwiches, wraps, and more!

For a delicious filling idea, check out this piadina sandwich recipe.

Piadina is a classic flatbread from Emilia-Romagna, Italy, made with just a few simple ingredients.

Piadina has humble origins as a peasant bread, as it only needed flour, fat (like lard or olive oil), water, and salt. Over the years, it’s become a favorite street food, often stuffed with cured meats, cheeses, or veggies.

What I love about piadina is how flexible it can be. Some are super thin, while others are a bit thicker. Though it’s usually unleavened, some recipes add baking powder to make it softer.

Today, I’m excited to share my go-to piadina recipe. We’ll use olive oil and baking powder to create a soft flatbread perfect for wrapping around your favorite fillings. It also makes a great accompaniment.

Even if you’ve never made bread before, don’t worry!

This Italian flatbread recipe is easy and forgiving. In just a few simple steps, you can create tasty Italian flatbread right at home.

Jump to:

• Ingredients and substitutions
• How to make piadina
• Tips
• FAQ
• Yeast-free bread recipes 
• Recipe origins
• Recipe

Ingredients and substitutions

• 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

• 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 

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

 

This post was originally published on April 5, 2020, and republished on September 13, 2024 with updated content, photos and a video.  Thanks for sharing!