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Home » Popular » Bread & Yeast Breads » La Piadina Soft Italian Flatbread

La Piadina Soft Italian Flatbread

Last Updated June 25, 2021. Published January 21, 2019 By Rosemary 50 Comments

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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.

 piadina 4 Italian flat bread on a boardItalian Flat Bread

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!

La Piadina - Italian Flatbread Sandwich, Breakfast, lunch or dinner, fast, easy & no yeast recipe. Fill it anyway.

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

dough made for Piadina

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.

Flat bread dough rolled into circles

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

piadina 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.

flat bread sandwich with cold meat mozzarella and tomatoes

 

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!

piadina 4 Italian flat bread on a board

piadina 4 Italian flat bread on a board
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4.9 from 29 votes

La Piadina - Italian Flatbread Sandwich

La Piadina - Italian Flatbread Sandwich, Breakfast, lunch or dinner, fast, easy & no yeast recipe. Fill it anyway.
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Course Bread and Pizza, Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 40 minutes
Total Time 15 minutes
Servings 4 servings
Calories 325kcal
Author Rosemary Molloy

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

    Calories: 325kcal | Carbohydrates: 43g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 373mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Calcium: 43mg | Iron: 2.6mg
    Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

    .

    Updated from February 21, 2017.

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      Filed Under: Bread & Yeast Breads, Lunch, Most Posts, Sandwiches & Burgers

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      1. Zouhair says

        March 6, 2022 at 11:31 am

        5 stars
        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””

        Reply
        • Rosemary says

          March 9, 2022 at 5:05 pm

          Hi Zouhair, grazie mille, and your Italian is very good. Everlasting happiness to you and your family. Take care.

          Reply
      2. Kathy says

        November 2, 2021 at 3:49 am

        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

        Reply
        • Rosemary says

          November 2, 2021 at 12:09 pm

          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.

          Reply
      3. Charlene M Feno -Garcia says

        August 9, 2021 at 10:18 pm

        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

        Reply
        • Rosemary says

          August 10, 2021 at 8:12 pm

          Hi Charlene, yes this one uses baking soda. Let me know how it goes.

          Reply
      4. Karl says

        July 15, 2021 at 11:08 pm

        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!

        Reply
        • Rosemary says

          July 16, 2021 at 7:57 pm

          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.

          Reply
      5. Priscilla says

        July 13, 2021 at 6:13 am

        Thank You, Warm Regards !

        Reply
      6. Pat says

        April 24, 2021 at 2:16 am

        Is the nutrition amount for the recipe or one serving?

        Reply
        • Rosemary says

          April 24, 2021 at 10:13 am

          Hi Pat, yes it is for one serving or 1 piadina, although it might not be 100% accurate.

          Reply
      7. Emily says

        January 18, 2021 at 10:40 pm

        I haven’t tried these yet but can these be eaten with curry (specifically Thai green curry or chicken tikka masala?) 🙂

        Reply
        • Rosemary says

          January 18, 2021 at 11:04 pm

          Hi Emily, you could eat these with anything in my opinion. 🙂

          Reply
      8. Luisa Bellissimo says

        November 11, 2020 at 5:18 pm

        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!

        Reply
        • Rosemary says

          November 11, 2020 at 11:03 pm

          Hi Luisa, thanks so much, I hope they enjoy them. And have fun with your grandsons! Take care.

          Reply
      9. DebraC says

        October 12, 2020 at 11:44 pm

        5 stars
        Very good and easy to make.

        Reply
        • Rosemary says

          October 13, 2020 at 7:18 pm

          Hi Debra, thanks so much, glad you like it.

          Reply
      10. Kay says

        September 10, 2020 at 9:15 pm

        5 stars
        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!

        Reply
        • Rosemary says

          September 11, 2020 at 8:19 pm

          Thanks Kay glad you enjoyed it. Have a great weekend.

          Reply
      11. Merryn says

        September 3, 2020 at 3:45 am

        4 stars
        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

        Reply
        • Rosemary says

          September 3, 2020 at 9:19 am

          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.

          Reply
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      Hi, I'm Rosemary.

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