Antipasti and Light Bites/ Bread & Savory Bakes

La Piadina: Italian Flatbread

June 21, 2020 by Emily

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La Piadina is a soft and fluffy Italian flatbread that can be filled with anything you like from cured meats, cheese and grilled veggies. So delicious, easy to make and yeast free, perfect for lunch or a snack!

A Piadina flatbread stuffed with tomatoes, mozzarella and prosciutto sitting on a marble board

La Piadina Romagna is a soft and delicious flatbread from Emilia-Romagna traditionally made with lard (although this recipe uses olive oil) and cooked on terracotta.

It’s something we ate all the time in Italy for lunches or for taking on picnics, it’s just so delicious!

The thing is, I soon discovered that the Piadina flatbreads sold in bars or sandwich shops are completely different from those sold in supermarkets which were often dry and tasteless.

And because I wanted to make them at home the solution was to come up with an Italian flatbread dough that was soft, delicious and that wrapped around the filling perfectly without cracking!

This is the recipe that we’ve been using for years now and it works every time!

Ingredients you need

All you need is a few store cupboard ingredients: flour, water, olive oil, baking powder and salt. See the photo below that shows all the ingredients you need.

An overhead shot of the ingredients you need to make Piadina flatbreads

How to make Piadina Italian Flatbreads – step by step

Add the flour, baking powder and salt to a bowl, stir so everything is evenly mixed through (photo 1).

Make a well in the flour and add the water and olive oil. Stir everything together to form a dough (photos 2-4).

Step by step photos showing how to make Italian flatbread dough

Tip the dough onto a lightly floured surface and knead to form a smooth ball (make sure not to over-knead the dough it only takes a minute or so).

Wrap the dough in plastic wrap (cling film) and let it rest at room temperature for 30 minutes (photo 5).

Step by step photos showing how to roll our a piadina flatbread

Pre-heat a large round skillet or frying pan on the stove. Divide the dough in four and roll each piece into a thin round flatbread shape (don’t worry if they aren’t perfectly round) (photos 6-8)

Heat each flatbread one at a time on the skillet, once it’s puffed up and looks golden turn it over and cook on the other side. It should take around 2 minutes each side (photos 9-11).

Fill each flatbread with your desired fillings and fold in half (photo 12).

Step by step photos showing how to cook and fill a Piadina flatbread

Filling ideas

Filling options are endless when it comes to Italian flatbreads you can get creative and choose whatever you like; here are some of my favourites that you could try.

Top tips and recipe FAQs

  • Using cups – If you’re using cups to measure the flour make sure to spoon it into the cups instead of scooping or it’ll be too tightly packed. Lightly level off any excess flour.
  • Baking powder – you can leave the baking powder out if you need to I’ve made these many times without it and they are still delicious it just helps lighten the dough slightly.
  • Rolling out – make sure you dust your work surface very lightly with flour and that there’s not too much excess on the flatbreads before cooking.
  • To keep them soft – place the Piadina flatbreads on a plate and wrap them with a clean kitchen towel to help keep them soft. This is a great tip if you’re making them in advance.
What’s the best flour to use?

I love to use Italian 00 flour for making these and it’s what’s traditionally used but you can also use all-purpose flour which I’ve tried and tested and it works great.

Can I prepare this in advance?

It’s best to let the Piadina dough rest for at least 30 minutes before using but you can make it a couple of days in advance and store it in the fridge.

Can I freeze flatbread dough?

Yes, raw flatbread dough can be wrapped in plastic wrap then aluminium foil and frozen. Thaw completely before using.

An overhead shot of Italian flatbreads on a rustic plate

More Italian lunch ideas

If you tried these Piadina Flatbreads or any other recipes on the blog please be sure to leave me a comment below to let me know how you got on, I love hearing from you. You can also FOLLOW ME on FACEBOOKINSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
A close up of a piadina flatbread stuffed with tomatoes and mozzarella
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5 from 1 vote

La Piadina Italian Flatbread

La Piadina is a soft and fluffy Italian flatbread that can be filled with anything you like from cured meats, cheese and grilled veggies. So delicious, easy to make and yeast free, perfect for lunch or a snack!
Course bread
Cuisine Italian
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 4 flatbreads
Calories 187kcal
Author Emily Kemp

Ingredients

  • 1.5 cups 00 flour or all-purpose flour (200g)
  • ½ cup warm water (120ml)
  • ½ tbsp olive oil
  • 1 tsp baking powder
  • ¼ tsp salt

Instructions

  • Add the flour, baking powder and salt to a bowl, stir so everything is evenly mixed through.
  • Make a well in the flour and add the water and olive oil. Stir everything together to form a dough.
  • Tip the dough onto a lightly floured surface and knead to form a smooth ball (make sure not to over knead the dough it only takes a minute or so).
  • Wrap the dough in plastic wrap (cling film) and let it rest at room temperature for 30 minutes.
  • Pre-heat a large round skillet or frying pan on the stove. Divide the dough in four and roll each piece into a thin round flatbread shape (don’t worry if they aren’t perfectly round).
  • Heat each flatbread one at a time on the skillet, once it’s puffed up and looks golden turn it over and cook on the other side. It should take around 2 minutes each side.
  • Fill each flatbread with your desired fillings and fold in half.

Notes

  • Using cups – If you’re using cups to measure the flour make sure to spoon it into the cups instead of scooping or it’ll be too tightly packed. Lightly level off any excess flour.
  • Baking powder – you can leave the baking powder out if you need to I’ve made these many times without it and they are still delicious it just helps lighten the dough slightly.
  • Rolling out – make sure you dust your work surface very lightly with flour and that there’s not too much excess on the flatbreads before cooking.
  • To keep them soft – place the Piadina flatbreads on a plate and wrap them with a clean kitchen towel to help keep them soft. This is a great tip if you’re making them in advance.

Nutrition

Calories: 187kcal | Carbohydrates: 36g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 270mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Calcium: 75mg | Iron: 2mg
Helpful Info for All Recipes
  • I always use extra virgin olive oil in all of my recipes unless stated otherwise
  • When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan (convection) oven
  • Find out more about how nutrition is calculated here
  • Check out our must have Italian Pantry Staples here
  • You can also find all our Essential Kitchen Tools for Italian Cooking here
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We’d love you see what you’re getting up to in the kitchen!

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1 Comment

  • Reply
    Angela
    June 23, 2020 at 9:04 pm

    Oh these look so delicious! Mine always do seem to crack, so definitely going to try your recipe! Yum! Thanks!5 stars

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