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La Piadina Soft Italian Flatbread

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!

Four italian flat breads stacked.


 

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!

A sandwich made with flatbread.

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.

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

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.

dough made for Piadina

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.

Flat bread dough rolled into circles

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.

Piadina and sandwich ingredients.

FAQs

Can I use whole wheat flour?

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.

Can I add fresh herbs to the dough?

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.

How to make the dough Vegan

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!

Four piadine stacked.

More No Yeast dough recipes

Four italian flat breads stacked.

La Piadina Soft Italian Flatbread

Rosemary Molloy
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.
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 40 minutes
Total Time 15 minutes
Course Bread and Pizza, Main Dish
Cuisine Italian
Servings 4 flatbreads
Calories 325 kcal

Ingredients
 
 

LA PIADINA DOUGH

  • 2 cups 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

    If you wish you can use some whole wheat flour, I 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.
    You can add fresh herbs to the dough, such as 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.
    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. 
    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.

    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
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    .

    Updated from February 21, 2017.

    54 Comments

    1. Hello! Could I use gluten free flour for these ok? And the no yeast bread? I am not allowed either gluten or yeast 🙁

      1. Hi Lisa, I think it would work with gluten free, you may need to add a bit more liquid to bring the dough together. Let me know how it goes. Take care!

    2. 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””

    3. 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

      1. 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.

    4. 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

    5. 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!

      1. 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.

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

    7. 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!

    8. 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!

    9. 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

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