La Piadina Italian Flatbread, is a yeast free soft dough made on the stove top. The perfect wrap for all of your favourite fillings. Fast, Easy and so Tasty.
Italian Flat Bread
Italian Flat BreadI 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!
Her sister called her up a while back asking her for the ingredients and the measurements because, well “no one can make it like Vanessa” and she really wanted one!
Naturally her response was “well I don’t know, I just add the stuff until it looks right”.
What are the Ingredients for a Piadina?
- Flour
- Milk or Water
- Lard or Olive Oil
- Baking Soda
- Salt
The other day after I picked her up from school we decided to do a little window shopping, well to be honest, I do the window shopping and she does the shopping.
We also decided to stop for a quick lunch. After skipping McDonald’s and Burger King she decided on a Piadina. By the looks of it I have to admit she made the right decision.
Her Italian Flatbread Sandwich was filled with sliced tomatoes, tuna, melted Mozzarella and a little mayonnaise. It looked absolutely amazing.
And yes it was delicious, she actually gave me a piece!
La Piadina Italian Flatbread Sandwich
Different Fillings for a Piadina, Italian Flat Bread
Italians love to fill flat bread with, sliced tomatoes, fresh mozzarella and mayonnaise, or sliced tomatoes, tuna and mayonnaise, or how about your favourite cold meat (prosciutto, salami and cheese).
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.
Just like my recent Ciambella Ramagnola, La Piadina is also from the Emilia-Romagna Region.
I decided to ask her who’s flat bread was better, hers or theirs, of course it was hers. I was then determined to stand by her side to watch and learn.
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!
La Piadina - Italian Flatbread Sandwich
Ingredients
LA PIADINA DOUGH
- 1 3/4 cups + 3 tablespoons all purpose flour (250 grams)
- 1/2 teaspoon salt (2.6 grams)
- 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
- fresh lettuce
- cheese slices of choice
- 3 - 6 slices Ham, Turkey etc
- 6 slices tomatoes
- mayonnaise if desired
Instructions
LA PIADINA DOUGH
- 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 and let rest 20 minutes.
- 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 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, 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. Enjoy!
** Recipe can be doubled.
Nutrition
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Updated from February 21, 2017.
Janet says
Excellent! I made it yesterday, gave it away to my grandkids and I am making more today!
Rosemary says
Hi Janet, thanks so glad they enjoyed it. Take care.
Andy says
Ciao Rosemary!
Thank you so much for this recipe. Made them this afternoon and they came out perfectly. For a minute I could almost imagine that I was in Bologna with a piadina and an aperol spritz, and not at home in quarantine!
Rosemary says
Hi Andy, thanks glad you like it, and also for being to bring back a good memory especially in these times. Take care. And yes nothing like an Aperol spritz!
Ayse says
I just tried this recipe, following the directions as written, but my dough turned out very flaky and wont stick together. What have I done wrong?
Rosemary says
Hi Ayse, add a little water to bring it together.
Sara says
Wait, what kind of Italian puts MAYO ? Haha
Rosemary says
Sara, you would be surprised!
Una says
I had this at lunch in our local Italian restaurant and loved it. I just wanted to tell you that I tried your recipe and they came out perfectly! I filled them with smoked ham, mozarella and rocket with olives, tomatoes and rocket on the side.
Thank you
Rosemary says
Hi Una, thanks so much, so glad you enjoyed them and your filling sounds amazing. Happy New Year!
Dina says
Ciao Rosemary,
Thank you for bringing me the tastes of my childhood! I think I spent an entire day going through your recipes and was very happy to find a lot of my childhood favourites (especially the peach cookies).
You say the Piadina recipe be doubled. Can it be halved?
Rosemary says
Ciao Dina, thanks so much, so glad I could bring back some memories. Yes the recipes can be halved. Let me know how it goes.
Kim says
It. Looks. Good. Will be making them. .
My son love flatbread. So do. I
Rosemary says
Hi Kim, thanks let me know how they turn out.
Margaret says
Above it says to use milk or water however the recipe only shows milk measurements. So would the water measurements be the same and another question can almond milk be substituted? I cannot have dairy or yeast and hard finding recipes to fit my dietary needs. Thanks a bunch.
Rosemary says
Hi Margaret, yes the same amount in water. I have never substituted with almond milk, but I think it could work. Let me know how it goes if you do use it.
Becki says
Hi Rosemary, this recipe sounds you. It calls for 40 min resting time, but the instructions below call for 20 min. Is there something I’m missing?
Thank You!
Rosemary says
Hi Becki, there are two resting times of 20 minutes each. The first time when the dough is form into a ball and place in an oiled bowl and the 2nd time when the dough is divided into 3-4 small balls, covered and let to rest for 20 minutes. Hope that helps.
Denise says
Hi Rosemary, Does your daughter use olive oil typically in her bread or shortening…like Crisco? Thanks Denise
Rosemary says
Hi Denise, she uses olive oil, actually lard is pig fat so if you don’t have lard (not crisco) than I would advise you to use olive oil. Hope that helps.
Patty says
Can white wheat be used?
Rosemary says
Hi Patty, I have never used this flour before, although it sounds interesting and yes apparently you can, let me know how it turns out.
Jennifer says
Oh I love me some flatbread sandwiches! This one looks so simple and delicious with the melted mozzarella.
Rosemary says
Hi Jennifer, me too, a delicious lunch idea. 🙂
Brian Jones says
I have to confess I am definitely the one who does the watching when it comes to breads and pastries, these look awesome, love the sound of that filling too!
Rosemary says
Hi Brian, you should try it, not difficult at all. Happy Sunday.
Cathy says
This looks amazing, I love flat bread.