piadina 4 Italian flat bread on a board
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5 from 4 votes

La Piadina - Italian Flatbread Sandwich

La Piadina - Italian Flatbread Sandwich, Breakfast, lunch or dinner, fast, easy & no yeast recipe. Fill it anyway.
Prep Time10 mins
Cook Time5 mins
Resting Time40 mins
Total Time15 mins
Course: Bread and Pizza, Main Dish
Cuisine: Italian
Keyword: flatbread, Italian bread, no yeast bread, Piadina
Servings: 4 servings
Calories: 325kcal
Author: Rosemary Molloy / An Italian in my Kitchen

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 (40 grams)
  • 1/2 cup milk (room temperature) (125 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