A piadina is a type of traditional flatbread found in Italy that are stuffed with every conceivable fillings. The dough is made simply by mixing flour, water, and olive oil, rolled out into flat disks and then lightly grilled. You can vary this bread by adding different herbs, although I prefer a plain piadina that I can fill with my favorite fillings.
I prefer to make bread by hand, although you could certainly mix the ingredients by using a stand mixer, or even a food processor. Piadina dough can be made and stored in the refrigerator for 3 days, or wrapped and stored in the freezer for a month. Prepared piadina are best eaten the same day they are made or frozen for up to 1 month.
Deborah Mele 2011
A traditional flatbread from central Italy.
- 3 Cups All-Purpose Flour
- 1 Teaspoon Salt
- 4 Tablespoons Olive Oil
- 1 Cup Warm Water
- 1 Teaspoon Lemon Juice
- Place the flour and salt into a mound on the counter creating a well in the center.
- Pour the lemon juice, olive oil, and water into the center and using a fork begin to blend the liquid into the flour.
- Work the dough into a ball, and knead for 8 minutes.
- Divide the dough into 8 equal parts shaping each into a ball.
- On a lightly floured surface, press one of the balls into a disk.
- Using a rolling pin, roll the dough into rounds 8 to 10 inches in diameter.
- Preheat a heavy skillet on the stove until it is very hot.
- Lay the dough into the pan and and cook for about 1 minute or until bubbles form.
- Turn and cook on the other side in the same fashion. (If your dough sticks, use a little olive oil spray in the pan first.)
- Continue to cook the remaining piadina, stacking them together under a kitchen towel to keep warm.
- Fill with your choice of ingredients, fold in half and serve.
This is so much like Indian Roti. Plain, stuffed and made with different flours is our staple bread made fresh everyday.
This is Chetana.
I love to look around at the lovely photographs of the food, and it brought me to your web site and instanlt bookmarked. You have lovely photographs and recipes.
I have tried many of them, especially the Pizzas and Focaccias, and they were an instant hit with my family and friends. Thank you so much.
Sandhya is absolutely right in saying that Piadina Bread is so much like Indian Roti. In fact, it was the picture of Piadina bread that brought me to this post, whether South Indian chapatis or North Indian Paranthas or Rotis or Phulkas, plain or stuffed,using different flours, oils, they both look alike – Piadina and Roti, like a lost twin brother in a fanfare.
I don’t know where is your recipe come from, the actual piadina is totally different with Roti as Rotil is much more thinner and crispy and Piadina is more soft and thick but not crispy. The picture that you have in the recipe is probably a Roti bread.
Catering, I was taught to make this piadina recipe by my neighbor in Umbria. These are very typical in our region.