Traditional Piadina Romagnola Recipe (Flatbread from Romagna)
Indulge in the simplicity and delightful flavors of Piadina Romagnola, a versatile Italian flatbread that’s a cherished staple in Romagna cuisine. This soft yet hearty bread pairs beautifully with a variety of fillings, from savory meats and cheeses to fresh vegetables or sweet spreads. Below, youβll find a detailed recipe to recreate this authentic dish at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00 flour) | 500 g (3 1/3 cups) |
| Lard (or substitute with butter or olive oil) | 125 g (1/2 cup + 2 tbsp) |
| Water | 170 g (2/3 cup) |
| Fine salt | 15 g (1 tbsp) |
| Baking soda | 5 g (1 tsp) |
Nutritional Information
Serving Size: 1 Piadina (out of 6)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Carbohydrates | ~45 g |
| Protein | ~6 g |
| Fat | ~12 g |
| Fiber | ~2 g |
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, combine the flour, salt, and baking soda.
- Add the lard and begin to work the ingredients together with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Gradually pour in the water in three additions, mixing thoroughly after each pour. This helps the dough hydrate evenly.
Step 2: Knead the Dough
- Transfer the dough onto a lightly floured work surface. Knead for about 8-10 minutes until the dough becomes smooth, soft, and elastic.
- Wrap the dough in plastic wrap or place it in a food-safe bag and let it rest at room temperature for at least 30 minutes. This resting period ensures the dough is pliable and easy to roll out.
Step 3: Portion and Shape
- Once rested, remove the dough from the wrap and shape it into a log. Divide the log into 6 equal portions.
- Roll each portion into a smooth ball, working the dough in your hands for about 30 seconds to ensure an even texture.
- Place the balls back into the plastic wrap or a food-safe bag and let them rest for another 30 minutes.
Step 4: Roll Out the Piadina
- Lightly flour your work surface and rolling pin. Flatten each ball into a disc, then roll it out into a 22 cm (8 1/2 inches) circle, ensuring the thickness is even.
- If desired, use a round cutter or bowl to trim the edges for a perfectly round shape.
Step 5: Cook the Piadina
- Heat a large skillet or flat griddle over medium-high heat until very hot.
- Place one piadina onto the skillet and cook for about 2 minutes on one side. Rotate it gently with your hand to ensure even cooking and to prevent burning.
- Flip the piadina and cook for another 2 minutes on the other side, or until light golden spots form.
Step 6: Serve and Enjoy
- Stack the cooked piadine on a plate and cover with a clean kitchen towel to keep them warm and soft.
- Serve warm and freshly made. Fill with your favorite combinations such as prosciutto and cheese, grilled vegetables, or even a sweet spread like Nutella for a dessert twist.
Tips for Perfect Piadina
- Substitutions: If lard isnβt available, use cold unsalted butter or olive oil for a slightly different flavor profile.
- Resting the Dough: Donβt skip the resting periods! This step is crucial for easy rolling and a soft texture.
- Cooking: Avoid overcooking as it can make the piadina too dry. Keep an eye on it and rotate frequently.
Enjoy the rustic charm of Piadina Romagnola, a versatile dish that brings the taste of Italy right to your table!
