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!
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 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.
Can you refrigerate or freeze unused dough?
Hi Pamela, yes you can, I did and it was fine. I hope you enjoy it.
Excellent! I made it yesterday, gave it away to my grandkids and I am making more today!
Hi Janet, thanks so glad they enjoyed it. Take care.
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!
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!
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?
Hi Ayse, add a little water to bring it together.
Wait, what kind of Italian puts MAYO ? Haha
Sara, you would be surprised!
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
Hi Una, thanks so much, so glad you enjoyed them and your filling sounds amazing. Happy New Year!
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?
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.
It. Looks. Good. Will be making them. .
My son love flatbread. So do. I
Hi Kim, thanks let me know how they turn out.
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.
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.
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!
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.
Hi Rosemary, Does your daughter use olive oil typically in her bread or shortening…like Crisco? Thanks Denise
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.
Can white wheat be used?
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.
Oh I love me some flatbread sandwiches! This one looks so simple and delicious with the melted mozzarella.
Hi Jennifer, me too, a delicious lunch idea. 🙂
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!
Hi Brian, you should try it, not difficult at all. Happy Sunday.
This looks amazing, I love flat bread.