La Piadina also known as Flatbread is a delicious soft Italian bread recipe. It is a yeast free soft dough that is cooked on the stove top. The perfect wrap for all of your favourite fillings. Fast, Easy and so Tasty!
I have wanted to make this flatbread forever. It is a recurring dish in our house. Whether for Lunch or Dinner sometimes a good warm and cheesy melting sandwich is the best way to go.
My youngest daughter is actually the expert in the Flat Bread Dough Department on this one. She can make these with her eyes closed!
What are the Ingredients for a Piadina?
- Flour – all purpose flour
- Milk or Water
- Lard or Olive Oil
- Baking Soda
How to tell if Baking Soda is still Active
Mix half a cup of hot water with 1 teaspoon of baking powder, if it bubbles it’s good, if not, throw it out and buy a new box!
How to make an Italian Easy Flatbread
In a medium bowl whisk together flour, salt and baking soda, make a well in the middle and add the lard or olive oil, mix with a fork, then slowly add the milk and mix.
When almost combined move to a flat surface and knead into a smooth ball. Place in a lightly oiled bowl, cover with plastic wrap and let rest.
Divide dough into 3-4 balls, sprinkle a wooden board or flat surface with a little flour and place balls on top, cover with a tea towel and let rest 20 minutes.
Roll out each ball very thin, almost paper thin. Prick the dough with a fork.
Brush bottom of medium size frying pan with a little olive oil, when hot place one Piadina at a time on pan flip when golden, flip each side two times.
Immediately fill cooked warm flat breads with desired fillings. Eat warm.
Where did the Flatbread originate
The flatbread originated in ancient Egypt, although many cultures also have their own versions of it. From Naan to a Tortilla to yes the Piadina in Emilia – Romagna, Italy Region. The flatbread has been made in many places.
Different Filling for Piadina
My daughter loves to fill her’s with sliced tomatoes and tuna then melt some sliced Mozzarella on top, she also spreads a little mayonnaise on the bread first. I must say it always looks absolutely amazing. You could also use your favorite sliced cold cuts, such as salami, prosciutto or even cooked ham.
Or just your favourite fillings, so you decide. And don’t let a savory filling stop you, Italians are known to fill them with Nutella or Jam also.
Yes you can I also recommend not using more than 30% of the all purpose flour. In other words 75 grams / 1/2 cup + 1 1/2 tablespoons whole wheat flour and the remaining will be all purpose flour.
Yes you can add them, anything from finely chopped fresh rosemary, oregano, thyme or even fresh parsley would work well. I would whisk it in with the flour. You could even add a little garlic or garlic powder for flavor.
In order to make it vegan, be sure to use water and olive oil.
You could even use this dough as a pizza crust, just top with your favorite toppings, and bake.
How to store the flatbread
To store the flatbread, wrap them in plastic wrap and store at room temperature. They will keep for up to 2 days at room temperature. If stored in the fridge they will last 4-5 days. Re-heat for a minute or two before serving.
How to freeze the Piadina
The can also be frozen, wrap them well in plastic wrap then place in a freezer bag. They will keep for up to 4 months in the freezer.
So do you know what I say when you have a craving for a warm, melty sandwich? “Ditch the bread and make a tasty Piadina Italian Flatbread Sandwich. Buon Appetito!
More No Yeast dough recipes
La Piadina Soft Italian Flatbread
LA PIADINA DOUGH
- 2 cups tablespoons all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 1/2 tablespoons lard or olive oil (43 grams)
- 1/2 cup milk (room temperature) (120 grams)
- 4-8 leaves fresh lettuce
- 4-8 cheese slices of choice
- 4-8 slices Ham, Turkey etc
- 4-8 slices tomatoes
- 2-3 tablespoons mayonnaise if desired
LA PIADINA DOUGH
- In a medium bowl whisk together the flour, salt and baking soda, make a well in the middle and add the lard or olive oil, mix with a fork, then slowly add the milk and mix.
- When almost combined move to a flat surface and knead into a smooth ball. Place in a lightly oiled bowl, cover with plastic and let rest 20 minutes.
- Divide dough into 4 balls, sprinkle a wooden board or flat surface with a little flour and place balls on top, cover with a tea towel and let rest 20 minutes. Roll out each ball to approximately 8-10 inches (20-25 cm)and very thin, almost paper thin. Prick the dough with a fork.
- Brush bottom of medium size frying pan with a little olive oil, heat on medium heat until hot, when hot place one Piadina at a time on the pan, and flip when golden, flip each side two times.
- Immediately fill cooked warm flat breads with desired fillings. Eat warm. Enjoy!
** Recipe can be doubled.
Updated from February 21, 2017.