Piadina flatbread (Piadina romagnola)

Piadina flatbread (Piadina romagnola) | Bakery
Piadina flatbread (Piadina romagnola) | Bakery

Piadina flatbread (Piadina romagnola)

The “Piadina flatbread” is probably the most famous food icon of Romagna, an area east of the city of Bologna that covers the provinces of Forlì-Cesena, Rimini and Ravenna. Traditional food (fish from the sea coast and meat from the hills), wine producers and good life style, make this area very attractive. I love it so much that if one day I have to go back to Italy I would choose to live there.Coming back to the Piadina, I have to say that it cannot be compared with pitta bread, fajitas, naan bread, etc.; piadina is only piadina! You can eat the piadina with a selection of italian cured meats (coppa, salame, mortadella, prosciutto crudo, pancetta, bresaola) or with different types of cheese as well as many other delicacies.
No ratings yet
Prep Time 45 mins
Cook Time 3 mins
Course Main Course
Cuisine Italian
Servings 6
Calories 650 kcal

Ingredients
 

  • 1 Kilograms (2.2 lb) white flour (Italian “00” flour or equivalent)
  • A heaped teaspoon of salt for seasoning
  • 100 grams (4 oz) pork lard (available in most of the supermarkets)
  • 15 grams (1/2 oz) Baking powder

Instructions

  • Put the flour on a flat board.
    Piadina flatbread (Piadina romagnola) | Bakery
  • Make a well in the centre.
    Piadina flatbread (Piadina romagnola) | Bakery
  • Put the salt into the well.
    Piadina flatbread (Piadina romagnola) | Bakery
  • Spread the baking powder onto the flour.
    Piadina flatbread (Piadina romagnola) | Bakery
  • Put all the lard (in Italy we call it “strutto”) into the well. If you store the lard in the freezer, be sure to take it from the freezer the night before.
    Piadina flatbread (Piadina romagnola) | Bakery
  • Take some hot water (not boiling -you should be able to bath the little finger without pain!) and pour a very small quantity onto the lard and with one hand work the lard in order to melt it.
    Piadina flatbread (Piadina romagnola) | Bakery
  • Be sure that all the lard is melted. If you need extra hot water to melt the lard, add it – but just what you need.
    Piadina flatbread (Piadina romagnola) | Bakery
  • Start working the dough. Do not use water unless you feel it is absolutely necessary to work in all the flour.
    Piadina flatbread (Piadina romagnola) | Bakery
  • The dough should be perfectly worked and externally should be smooth. The dough should not be too soft – but not too hard. Then, wrap the dough in a cloth (muslin) and put it in a plastic bag for half an hour to rest.
    Piadina flatbread (Piadina romagnola) | Bakery
  • After resting the dough, it should look smooth and white. Take a small ball of dough of about 150g (5 oz) and start to flatten it with a rolling-pin.
    Piadina flatbread (Piadina romagnola) | Bakery
  • Work the dough trying to turn the medallion clockwise when rolling, to ensure that all the sides are at the same thickness.
    Piadina flatbread (Piadina romagnola) | Bakery
  • The piadina is ready when it measures between 20-25cm (8"-10") diameter and 3 mm (1/8") thick. There is no rules about the diameter; it really depends on what kind of pan you have. Some piadinas are just 10 cm (4") in diameter. In our case with 1 kg (2.2 lb) of flour we made 7 piadina. Try and experiment!
    Piadina flatbread (Piadina romagnola) | Bakery
  • Be sure that the surface is flat and smooth.
    Piadina flatbread (Piadina romagnola) | Bakery
  • Ready for cooking.
    Piadina flatbread (Piadina romagnola) | Bakery
  • This is the flat pan specifically designed for the piadina. Put the pan onto the cooker so that it becomes very hot.
    Piadina flatbread (Piadina romagnola) | Bakery
  • Put the piadina onto the pan and start cooking it. At this stage the piadina may rise a bit or a few bubbles may form. Keep it flat or fork the bubble to ensure that the surface is flat.
    Piadina flatbread (Piadina romagnola) | Bakery
  • After a minute or so check that the bottom surface has a kind of light brown colour (but not uniform) and then turn onto the other side.
    Piadina flatbread (Piadina romagnola) | Bakery
  • Here we are cooking the second side until it is a light brown colour.
    Piadina flatbread (Piadina romagnola) | Bakery
  • The piadina is ready.
    Piadina flatbread (Piadina romagnola) | Bakery
  • Cut the piadina into slices.
    Piadina flatbread (Piadina romagnola) | Bakery
  • Get some dry cured ham or coppa from the fridge (salame, gorgonzola cheese, mozzarella are all delicious).
    Piadina flatbread (Piadina romagnola) | Bakery
  • Some slices of “good stuff”!
    In this case is “coppa” (the neck of the pork).
    Piadina flatbread (Piadina romagnola) | Bakery
  • Ready to eat. You can also sandwich the stuff with two piadina slices.
    Remember, a good glass of red wine is essential! 
    Piadina flatbread (Piadina romagnola) | Bakery
Enjoyed the recipe?Buy us a glass of wine!
Federico
Jeremy

Buon appetito! Thank you from Federico (recipe Maestro) and Jeremy (web Geek).

Nutrition

Calories: 650kcal
Keyword Bakery
Tried this recipe?Let us know how it was!
Published
Categorised as Bakery

By Federico

Federico Pezzaioli is an ex-badass Italian Paratrooper on a mission - to make creating delicious authentic Italian food really easy. He researches, writes and photographs each recipe with the same attention to detail he used to apply to packing his parachute.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating