Authentic Piadina (Italian Flatbread)
These piadina are versatile and can be enjoyed with various sweet or savory fillings. They are a delightful addition to any meal and are easy to make in advance for quick and delicious snacks or meals.
Servings: 6 breads (or 12 thinner smaller breads)
Calories: 410kcal
Equipment
- Skillet to cook the piadina
Ingredients
- 4 cups all-purpose flour
- 1 cup room temperature water or a combination of water and milk for a softer version
- 1.5 teaspoons baking powder
- 1/3 cup olive oil or 2/3 cup of lard
- 1 teaspoon table salt
Instructions
- In a large mixing bowl, combine the dry ingredients: the all-purpose flour and baking powder. Mix them well to ensure even distribution.
- Gradually pour in the room temperature water (or water-milk mixture) while continuously stirring the mixture. This helps to gradually incorporate the liquid into the dry ingredients.
- Add the olive oil (or lard) to the mixture and start kneading the dough. Knead until you achieve a uniform and smooth dough. This should take around 5-7 minutes. You can knead by hand or using a standing mixer,
- Form the kneaded dough into a ball shape and cover it. Allow it to rest for 30 minutes. This resting period helps relax the gluten and makes the dough easier to work with.
- After the resting time, divide the dough into six equal portions. This will make slightly thicker piadina that are about 6 to 8 inches in diameter OR thinner ones that are 10 inches in diameter. Shape each portion into a small ball and then cover them with a clean kitchen towel. Let them rest for another 15 minutes. This second resting period further improves the dough's texture and elasticity.
- Alternatively, you can divide the dough into 12 pieces to make smaller, thinner piadina (About 6 to 8 inches).
- On a floured countertop, take one of the rested dough balls and gently flatten it into a round shape. Flour each side well and begin to roll each one out into a flat, round shape. Aim for a diameter of approximately 6 to 8 inches (or up to 10 inches for a thinner version). Rub extra flour, as needed, onto the rolling pin as you roll out each piadina and constantly turn as you roll. (see Notes for tips on rolling a uniform circular shape).
- Heat a skillet or a flat pan over medium-high heat. Once it's hot, carefully place the rolled-out dough onto the pan. Cook for 1 to 3 minutes on each side or until the piadina turns golden and develops light brown spots. Check after one minute to gauge the heat/cooking. Poke large bubbles with a fork.
- As each piadina is cooked, remove it from the pan and stack it on a plate. You can place a clean kitchen towel on them to keep them warm and soft.
- Serve the freshly cooked piadine warm, with your choice of fillings and toppings.
Notes
Storage:
These are best enjoyed fresh off the griddle, but you can store any leftovers in an airtight container in the refrigerator for up to two days. Reheat it in a skillet or microwave to bring back its deliciousness.
The prepared piadina can also be frozen after cooling.
Piadina dough freezes well. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. When ready to use, thaw it in the refrigerator overnight before rolling it out.
Rolling:
1. Use a well-rested dough: Allow the dough to rest for at least 15 minutes before rolling to relax the gluten.
2. Divide dough evenly: Ensure equal portions of dough for consistent thickness.
3. Start with a ball: Shape dough into a ball before rolling.
4. Flatten gently and flour lightly: Use your hands or a rolling pin to flatten the ball gently into a small disc and ensure both sides are dusted lightly with flour.
5. Rotate frequently: Turn the disc 90 degrees while rolling to maintain a circular shape.
6. Roll from the center: Start rolling from the center and work your way outwards to maintain even thickness.
7. Apply even pressure: Keep even pressure on the rolling pin to prevent irregularities.
8. Flip and roll: Flip the dough occasionally to ensure uniform thickness.
9. Dust with flour sparingly: Use flour to prevent sticking, but don't overdo it.
10. Practice makes perfect: With practice, you'll improve your circular flatbread rolling skills.
Dough weight:
Makes about 790 grams of dough. If you divide by six, each will weigh approximately 132 grams. Divide further for thinner or lighter piadina.
Nutrition
Calories: 410kcal | Carbohydrates: 64g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 497mg | Potassium: 90mg | Fiber: 2g | Sugar: 0.2g | Calcium: 73mg | Iron: 4mg