Piadina Romagnola (Italian Flatbread)
Soft, blistered flatbread from Emilia Romagna, cooked in a dry pan. Fold round ham and rocket or whatever you like.
- Time1 hr
- LevelEasy
- Costabout £0.09 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the flour, salt and baking powder in a bowl. Add the olive oil and warm water and mix to a soft dough.
- 2
Knead for 5 minutes until smooth. Cover and rest for 30 minutes.
30 min - 3
Divide into 8 balls. Roll each one on a lightly floured surface into a thin round about 22 cm across.
- 4
Heat a large dry frying pan over a medium high heat. Cook one piadina at a time for 1 to 1 and a half minutes each side, until blistered with brown spots.
- 5
Prick any large bubbles with a fork and keep the cooked ones wrapped in a tea towel so they stay soft.
- 6
Fill with rocket, tomatoes and cheese or cured meat, fold in half and eat warm.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.