Piadina (Italian Flatbread)
A Bite of Italy in Every Fold: Piadina
There’s something irresistible about street food done right, and there’s no feeling quite like visiting a new place – and eating like a local. The Italian piadina is a flatbread that’s all about simple ingredients and bold flavor. Griddled to perfection, folded around creamy cheese, fresh greens, and slices of cured meat, it’s the kind of recipe that turns a few pantry staples into something you’ll want to eat on repeat.
A Little History, A Lot of Flavor
Piadina traces its roots back to ancient times, but it was in Romagna that this flatbread became a cultural staple. Historically baked on terracotta griddles (called testo), piadina was once considered the “bread of the poor.” Today, it’s cherished across Italy (so cherished it’s under official protection from the EU!) for it’s chewy texture and how well it can hold creamy stracchino and salty prosciutto.
If you’ve joined us on a Let’s Eat The World culinary tour in Parma, you’ve likely spotted these folded beauties stacked high at local markets. And if you haven’t yet tasted Italy with us? This recipe offers a delicious place to start.
Make It Your Own
This recipe is quick, beginner-friendly, and endlessly adaptable. Serve it warm from the pan with your favorite seasonal fillings, or go classic with arugula, cheese, and Parma ham. The beauty of this is getting creative. Experiment with flavor profiles, textures, and ingredients. Go sweet, go salty, go crazy, just remember, however you fill it, make sure it’s something you’d happily eat with your hands.
Keep reading for the full recipe, and start flipping your own Italian-style flatbreads at home!
Piadina
Ingredients
- 2 Cups All-Purpose Flour
- 1 Cup Water
- 1 Tablespoon Olive Oil
- 1/2 Teaspoon Salt
Instructions
- In a large mixing bowl, combine the flour, water, olive oil, and salt.
- Knead the dough by hand for about 10 minutes, until it is smooth and elastic.
- Let the dough rest for 5 minutes.
- Divide the dough into 8 equal portions and shape each portion into a ball.
- On a lightly floured surface, use a rolling pin to roll out each ball of dough into a flat circle about 1/8 inch thick.
- Heat a skillet over medium heat, and cook each piadina for about 1 minute on each side, or until slightly browned and puffy. Ensure the skillet is well-heated to achieve the characteristic slight browning and puffiness of piadina.
- Remove from heat, and serve the piadina with your desired fillings.
Want to taste more of what Italy has to offer?
Our Let’s Eat Parma tour explores the flavors that make Italian food so unforgettable, with recipes like this one folded right into the experience. Click the link to learn more!
