Piadina Recipe: Soft Italian Flatbread

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!

Course Main

Cuisine Italian

Prep Time 20

Cook Time 5

Resting Time 30

Total Time 55

Servings servings

Calories 258kcal

Author Maria Vannelli RD

Ingredients

2 cups 00 flour 284 grams, or all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
⅓ cup water 80 mL
⅓ cup milk 80 mL
2 teaspoons olive oil extra virgin
additional flour for dusting the wooden board
additional olive oil to brush the dough with

Instructions

In a large mixing bowl, whisk together the flour with the baking powder and the salt.
In a small pan, combine the water, milk and olive oil. Warm the liquids over low heat until it’s just lukewarm (105°F/40°C), being careful not to overheat.
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.
Transfer the dough to a lightly floured surface and knead for about 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.
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.
Divide and shape the dough into 4 balls (approximately 120 grams each).
Dust the wooden board lightly with flour. Use a rolling pin to flatten each ball into a round about an 8-inch round disc, ⅛-inch thick,
Continue to roll out the other balls of dough (discs can be stacked, separated with a piece of parchment paper).
Heat a large skillet or cast-iron pan over medium heat.
While the pan is heating, brush one side of the 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.
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.

Video

Notes

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.

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.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

*adapted from la cucina italiana

Nutrition