Authentic Italian Piadina
Not too many
About this recipe
Anyone who has been to the Romagna region of Italy would have had piadina. An amazingly fatty, flakey Italian flatbread filled with cheese and ham and all sorts of lovely ingredients. This recipe follows the most traditional of recipes to bring you amazing piadina.
- Total Fat 15g 19%
- Saturated Fat 5.9g 29%
- Cholesterol 16mg 5%
- Sodium 411mg 18%
- Vitamin D 0mcg 0%
- Potassium 283mg 6%
- Total Carbohydrate 66.5g 24%
- Dietary Fiber 2.3g 8%
- Total Sugars 2.2g 6%
- Protein 10g 25%
- Calcium 136mg 10%
- Iron 4mg 22%
- 500 g Plain flour
- 2 tsp Baking powder
- 1 tsp Salt
- 80 g Lard
- 250 ml Milk
- Mix the flour, baking powder and salt in a bowl.
- Rub in the lard until it looks like breadcrumbs.
- Using a cutlery knife, mix in the milk.
- Turn out onto a floured work-surface and need for 10 mins or until the dough is smooth.
- Wrap in plastic wrap and leave at room temperature for 30 minutes to an hour, or put it in the refrigerator if you’re not going to use it for some time.
- Divide the mixture into 6 even pieces and roll out each piece until about 2 mm think.
- If you don’t use it all, you can freeze it and use it later. I think it might actually taste better after being frozen and then rolled out while really cold, a bit like pastry.
- Heat a thick bottomed pan, Italians use a clay plate, and cook the piadina on a medium heat until lightly browned and fluffy.
- Enjoy with a filling of your choice. Cured meats and cheese is a good place to start.
Equipment used in this recipe
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