Piadina

Piadina (also known as piada) is very similar to a Mexican tortilla, but slightly thicker. It is a flatbread made from white wheat flour, olive oil, water, and salt. It is typical of the Italian region of Emilia-Romagna, where they sell freshly prepared ones filled with various cheeses, vegetables, prosciutto, and salami, and they also know sweet versions. We offer you the basic recipe, and you can decide what to fill them with.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 5 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Flour, Wheat, bread flour

  • 1 teaspoon Salt, table

  • 1 dl Oil, olive

  • pieces Water

Steps

  1. Place the flour on the counter and make a well in the center. Add salt and olive oil to the well. Start kneading the dough from the center outward using your fingers or a fork. Add enough lukewarm water so that the dough holds together. Knead until you get a smooth and firm dough that does not stick to your hands.

  2. Shape the kneaded dough into a ball, cover it with a damp cloth, and let it rest for half an hour.

  3. Divide the dough into five equal parts. Shape each part into a ball and flatten it slightly. Place the ball on a floured work surface and roll it out into a round, approximately 3 mm thick "pancake."

  4. Heat a large pan well. Place the piadina in the hot pan. When brown spots appear on the bottom side, flip the piadina and cook the other side. Be careful not to bake it too long, as it can become dry and hard. Repeat the process until all piadinas are baked. You can fill them or serve them as a side dish to various meals.

Nutrition Information (Per 100g)

  • Calories: 358.06 kcal
  • Fat: 0.99 g
    • Saturated Fat: 0 g
  • Carbohydrates: 71.41 g
    • Sugars: 0 g
  • Protein: 10.91 g
  • Fiber: 1.98 g

Advice

Piadinas were sometimes prepared with the addition of milk and lard. Milk is added if you want the piadina to be softer. You can mix a little baking soda or baking powder into the flour (about 10 g). To check if the pan is hot enough, drop a little water on it. If the water sizzles and bounces, the pan is hot enough. If you bake too many piadinas, you can store them in the refrigerator for a few days. You can also freeze them.