12 flatbreads, 1 per serving
medium mixing bowl
Certified Health Coach & Natural Foods Chef
Piadina is a thin flatbread cooked throughout the towns of Emilia-Romagna. This traditional flatbread is popular at food stands; they are made to order and stuffed with a variety of fillings.
all-purpose unbleached flour
non-hydrogenated vegetable shortening, room temperature
water, room temperature
- Place flour, baking soda and salt in mixing bowl and stir to combine.
- Cut vegetable shortening into flour mixture with a fork or a pastry blender.
- Slowly drizzle water into flour mixture while mixing together until dough clumps together.
- Turn dough mixture onto a clean work surface and knead for a few minutes until smooth.
- Divide dough into 12 equal pieces and roll each piece into a ball.
- Cover dough with a damp clean dish towel or plastic wrap and let rest for 30 minutes.
- Roll each ball of dough into an 8-inch round, about 1⁄8-inch thick with a rolling pin.
- Preheat pan over medium heat until several drops of water sprinkled on pan skitter and dissipate.
- Carefully transfer dough, one at a time to pan and cook for 1 - 2 minutes on each side until lightly flecked with golden brown spots. Do not overcook Piadina; it should still be soft and easy to fold in half.
- Keep Piadina warm while cooking remaining dough, stacking one on top of another after they are cooked.
- To serve, stuff Piadina with your choice of fillings and fold in half or top with your favorite pizza toppings.
- For a lighter and crispier Piadina, substitute vegetable shortening for olive oil.
- Stuff Piadina with sweet, salty or savory fillings: nutella, chocolate, cured meats such as Parma Ham or Prosciutto, soft and hard cheeses, and cooked or raw greens.