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Piadina Italian Flatbreads

Piadina – Italian Flatbreads

  • Author: Tom
  • Total Time: 39 minutes
  • Yield: 8 1x


  • 500g plain flour
  • 1 tsp salt flakes
  • 1 tsp bicarbonate of soda
  • 100g butter or lard (or 85ml of olive oil)
  • 250ml warm water


  1. Put the flour, salt and bicarb into a mixing bowl. Cube the fat and rub it into the flour using your fingers until you have fine bread crumbs – alternatively stir through the olive oil.
  2. Pour the warm water and mix until thoroughly combined. I like to do this in a freestanding mixer to take the labour out of it all – starting slow and turning up to full for 2-3 minutes until I have a smooth, cohesive ball of dough. If making by hand, bring the water and flour together and knead on a clean work surface for around 10 minutes.
  3. Cover and leave the dough for 30 minutes at room temperature. Finally, split into eight equal-sized portions (weighing roughly 100g each) and roll out on a lightly floured surface until they are about the same size as a lunch plate.
  4. Heat a dry large frying pan over a medium heat. No oil required here. When the pan is hot, carefully lay one round of dough in the pan. Cook for two minutes each side, popping any bubbles that form with a fork. The Piadina are ready when they are golden on each side.
  5. Best eaten while warm, fill half with the filling of your choice. I like to wipe a little mayonnaise mixed with some pesto over the Piadina before loading with rocket leaves, thick slices of mozzarella cheese and cherry tomatoes. Any leftovers should be wrapped and stored for up to a couple of days afterwards.
  • Prep Time: 35 Minutes
  • Cook Time: 4 Minutes
  • Category: Baking, Bread
  • Cuisine: Italian

Keywords: lunchtime, piadina, italian, flatbreads, easy recipes, easy bread recipe, quick lunch