The piadina is one of the most iconic recipes of Italian tradition, a delicious flatbread that has won over the hearts of many. Originally from Central Italy, it has become a symbol of Italian street food over time, loved for its simplicity and versatility. It’s incredibly easy to make, but the real joy is in eating it—especially when filled with your favorite ingredients for a quick and flavorful meal!
Piadina origin
Piadina comes from Romagna, a beautiful part of Emilia-Romagna where I spent my childhood. Summers at the beach were full of wonderful memories, and piadina was always a favorite. It was the perfect snack after hours of swimming, filling and so satisfying.
This flatbread has been around for centuries, starting as a simple food made with wheat flour, water, and a little yeast. It was easy to knead and cook on a stone, making it a fast meal for poor families who relied on their homegrown ingredients. Today, piadina has come a long way. What once was a humble staple has become a beloved gourmet dish, enjoyed all over the world!
What Is a Piadina flatbread?
A piadina is a soft, thin flatbread that’s super simple and versatile. It’s made with flour, water, and either lard or olive oil, then cooked on a hot griddle until it’s golden and lightly crispy. The best part? You can fill it with anything you like—fresh veggies, cheese, meats, or even something sweet. Once filled, it’s rolled up like a burrito, making it a quick, tasty, and fun meal or snack!
The Key Ingredients for Making Piadina
- Flour
All-purpose flour is what you need, but the amount of water you add will vary. This depends on the type of flour, the weather, and even the humidity. On hot days, you’ll need less water and yeast; on cooler days, a bit more. With practice, you’ll get a feel for the dough—it should be smooth and slightly sticky but not too wet. If it’s too sticky, just add a little more flour. - Water
Tap water works perfectly. The exact amount depends on your flour and the weather. If the air is very humid, you might need less water, so keep an eye on the dough as you mix. - Milk
Adding milk is a secret to making piadina lighter and even more flavorful. It’s an easy step that makes a big difference in taste and texture. - Yeast
Traditional piadina doesn’t use yeast, but some recipes add a small pinch of baking soda for a softer texture. You can also use about 2 teaspoons of instant yeast if you want. Either way, piadina turns out great—even without any leavening. - Fat
For the best flavor, use lard—it’s the traditional choice and gives piadina that rich, authentic taste from Romagna. If you prefer a lighter option, extra virgin olive oil works well, or you can try sunflower or peanut oil. Each type of fat gives the piadina a slightly different flavor, but lard will make it taste just like the ones from a Romagna food stand!
How to make piadina the Italian flatbread
To make the perfect piadina, start by sifting the flour onto a wooden board or into the bowl of a stand mixer. Add the salt and baking soda, then mix in room-temperature lard or oil. If you’re using lard, gently press it into the flour with your fingers until it’s well incorporated.
Next, gradually add the water, mixing with a fork and taking a little flour from the sides each time. Once the dough starts to come together, switch to your hands and knead until it’s smooth and elastic. If the dough feels sticky, add a bit more flour.
Divide the dough into 8–10 even balls, about the size of a tangerine. Let them rest for at least 2 hours. If you’re in a rush, you can skip this step, but the piadina will be tastier if you let it rest.
After resting, flour your pastry board and roll each ball into a thin disc, about 8–10 inches (20–25 cm) in diameter and 2 mm thick. To keep the shape even, rotate the dough a little with each roll while keeping the rolling pin in the same spot. If the dough sticks, sprinkle a little flour on top.
Heat a griddle or non-stick pan over medium heat. Cook each piadina for about 2 minutes on each side, flipping with a spatula, until golden and spotted with dark spots like a leopard. Enjoy while warm with your favorite fillings!
Piadina fillings and pairings
Here are some of the ten most popular and delicious fillings for a classic Italian piadina that you’ll love:
- Parma ham, soft cheese, and arugula or lettuce – The salty Parma ham, creamy cheese, and fresh greens make this a light, tasty option.
- Mortadella, cream cheese, and chopped pistachios – The mild mortadella pairs perfectly with smooth cream cheese, and the pistachios add a crunchy, flavorful twist.
- Speck, brie, and mushrooms – Smoky speck, rich brie, and earthy mushrooms create a comforting and delicious filling.
- Mozzarella, tomatoes, basil, or oregano – This classic combination brings the flavors of a caprese salad—light, refreshing, and satisfying.
- Grilled veggies, mozzarella or cream cheese, and oregano – Perfect for vegetarians, this filling features smoky grilled vegetables, creamy cheese, and fragrant oregano.
- Parma ham, lettuce, tomatoes, and mozzarella – A fresh, satisfying option with the salty ham, juicy tomatoes, creamy mozzarella, and crisp lettuce.
- Smoked salmon, cream cheese, and avocado – A rich and luxurious filling with smoky salmon, creamy cheese, and buttery avocado.
- Tuna, artichokes, and arugula – A flavorful and healthy choice with tuna, tender artichokes, and peppery arugula.
- Roasted turkey, mayo, and lettuce – Simple and comforting with roasted turkey, creamy mayo, and fresh lettuce.
- Tuna, tomatoes, lettuce, and mayo – A fresh, easy-to-make filling with tuna, juicy tomatoes, crunchy lettuce, and creamy mayo.
And for a sweet treat, try this:
Nutella, Nutella, and more Nutella – The ultimate indulgence! Fill your piadina with Nutella (the famous chocolate hazelnut spread) and top it with chopped hazelnuts. In the U.S., you can also add peanut butter and chocolate chips for a yummy twist.
Tips for the Perfect result
- Rest the Dough – After preparing the dough, wrap it in plastic wrap and let it rest for 2-3 hours. This makes the dough tastier and easier to roll out.
- Cook Until Golden – The piadina is ready when you see those signature leopard-like spots on both sides. Once it’s done, take it off the pan, fill it with your favorite ingredients, and fold it like a burrito.
- Use a Non-Stick Pan – Cook your piadina in a non-stick pan without any oil or butter. A crepe pan works great too! This helps the piadina cook evenly and get that nice golden crust.
How to Store It
Cooked piadina discs will stay fresh in the fridge for up to 2 days if you store them in an airtight container. If you want to keep them longer, you can freeze them. Lightly cook the discs for about one minute on each side, then place parchment paper between them to prevent sticking. Wrap them up and store them in the freezer. When you’re ready to eat one, just place the frozen piadina on a hot pan and cook until golden—it will taste just as good as fresh!
Piadina – The Delicious Italian Flatbread
Ingredients
- 2 lb all-purpose flour
- ¾ cup olive oil or ¾ cup lard
- ¾ tbsp baking soda
- 1¼ cup water
- 3 tsp salt
Extra
- 4 tbsp molk
Instructions
Making Piadina Dough
- Sift the flour onto a wooden board (you may use the stand mixer, or KitchenAid, fitted with a dough hook); then sift in the salt and baking soda.
- Add room-temperature lard or oil. Smash the lard with the tips of your fingers and combine it with the flour until it is completely incorporated.
- Mix with a fork while taking a little flour from the sides each time; then add the water in gradually. Start mixing with your hands until the dough comes together. Add more flour if the dough is sticky.
- Knead the dough vigorously until it’s smooth and elastic.
- Divide the dough into 8-10 even balls; they should be as big as a tangerine.
Resting Time
- Place the balls to rest for at least 2 hours (you may use the dough without letting it rest, but it will be less tasty).
- After the resting period, flour the pastry board, and on a smooth surface (a marble surface is perfect), roll the ball into a disc roughly 8-10 inches (20-25cm) in diameter and very thin (2mm). Try to make them as round as possible: always keep the rolling pin in the same position while you are rolling the ball. Rotate the dough at a right angle instead.Â
- If the piadina sticks to the rolling pin, sprinkle the surface with a little flour.
Cooking Piadina
- Heat a griddle or a non-stick pan; cook the piadina over medium heat.
- Gently prick the surface to avoid bubbles.
- It takes a few minutes; cook the piadina a couple of minutes on each side or until it’s golden; use a spatula to flip it over. The piadina is done when it shows leopard-like spots.
- Add your favorite fillings. Below are a few suggestions.
