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
- Salt
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.
FAQs
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
Ingredients
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)
SANDWICH FILLINGS
- 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
Instructions
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.
Notes
Nutrition
.
Updated from February 21, 2017.
Zouhair says
Ciao … ricetta stupende…Many thanks for your youngest daughter as well as for all the Family..I was looking for such no yeast flat bread for long time…I am an aged Man ,Peccato non sono Italiano ma conosco L’Italia molto bene e Amp tutti Italiani..In Milan there was very stunning restaurant Named””TRE PINI”he used to offer as we enter very thin crispy flatbread with add drizzle of salt,i still remember the taste sine 40 years…wish you and your Family everlasting happiness ZOUHAIR””Fiorino””
Rosemary says
Hi Zouhair, grazie mille, and your Italian is very good. Everlasting happiness to you and your family. Take care.
Kathy says
Can I make these a few days before I want to use them? And are these, that are made with baking soda, softer or crisper? Thank you
Rosemary says
Hi Kathy, I wouldn’t make them ahead of time, they really should be eaten the day they are made. I found them soft, mine weren’t crisp. Hope that helps.
Charlene M Feno -Garcia says
Hi! All the best to you and yours.
All the other recipes I looked at for this dough, uses baking powder. So I wanted to make sure that baking soda is what I should be using vs baking powder…. I’m going to give it a whirl as soon as I hear back from you. Thank you so much, Light and Love to You Always, Charlene
Rosemary says
Hi Charlene, yes this one uses baking soda. Let me know how it goes.
Karl says
I’ve seen different recipes that vary from baking powder or soda, with the difference between ending up with a piadina being more like a gyro type flatbread vs a tortilla type flatbead. I’m assuming it’s more of a regional difference or possibly nonna differences.
I didn’t quite get mine to stretch out enough to allow a good flip of the bread until the last couple. Definitely was good though!
Rosemary says
Hi Karl, the piadina that I have eaten have all been on the softer side. This is actually the way my daughter makes them and she probably learned from her grandmother. But yes Italians usually add baking powder rather than soda although she always added soda for hers. Glad you liked it. Maybe if you let it sit covered for about 20 minutes it will stretch easier. Have a great weekend.
Priscilla says
Thank You, Warm Regards !
Pat says
Is the nutrition amount for the recipe or one serving?
Rosemary says
Hi Pat, yes it is for one serving or 1 piadina, although it might not be 100% accurate.
Emily says
I haven’t tried these yet but can these be eaten with curry (specifically Thai green curry or chicken tikka masala?) 🙂
Rosemary says
Hi Emily, you could eat these with anything in my opinion. 🙂
Luisa Bellissimo says
Sounds easy and yummy. I plan to make these with my twin grandsons when they come to spend time with me ( they are in my social bubble) ! They love helping and then eating the goodies!
Thanks for all your recipes!
I’ve tried a lot of them!!
A fellow Italo-Canadian in Woodbridge Ontario. Be well and stay vigilant!
Rosemary says
Hi Luisa, thanks so much, I hope they enjoy them. And have fun with your grandsons! Take care.
DebraC says
Very good and easy to make.
Rosemary says
Hi Debra, thanks so much, glad you like it.
Kay says
I have made this twice already, going on my third right now! It’s so delicious, it’s a full proof recipe that comes out great every time!
Rosemary says
Thanks Kay glad you enjoyed it. Have a great weekend.
Merryn says
Hi Rosemary
I think i rolled these too thin, and i forgot to poke the holes in them before cooking them.
I am assuming they should be pliable a bit like pizza crust…and although they were not pliable, they werent exactly like a soft cracker either. I will keep working at them, I like the flavor, and my husband like them…..this is a good sign. 🙂
Love your site and you’r recipes
Thanks
Merryn
Rosemary says
Hi Merryn, if they weren’t pliable then yes you rolled them too thin and maybe cooked them too much. Glad you liked them though.