Author Notes: Piadina, a rustic Italian flat bread, is one of the first recipes my mom taught me how to make when I was little. And I’m sure it’s one of the first recipes she learned as a young girl.
As a kid, I loved playing with the dough and rolling out my very own piece, misshapen and crooked. To this day, I still can’t roll them perfectly round like mom can.
In our family, piadina is a fixture at almost every get-together, be it lunch or dinner. We love to eat it sandwiched with paper-thin slices of Prosciutto di Parma, or sliced mozzarella, or a schmear of squaquerone cheese, maybe some frittata, or Nutella. My favorite way to eat piadina is with a salad of sliced red onion and wild home-grown greens that we call radicchio, but are more like bitter dandelion greens. The feasting possibilities are pretty much endless.
I’m always trying to perfect my piadina, but my kids usually say “Nonna’s is better.” And I totally agree with them. I hope you enjoy the slideshow from a recent piadina lesson with Nonna - my mom, Anna. We had a lot of fun! - mrslarkin - mrslarkin
Food52 Review: After making these “piadine” using a gorgeous, lightly-scented leaf lard, I was delighted to find that they combine a flavor similar to that of a Southern-style biscuit with a delicate Mediterranean flatbread. And they are so easy to make! On a sweltering evening, we built a light dinner around them, with Manchego and some natural bacon for our first batch, served with a bright salad, which we followed with a piadina slathered with crunchy almond butter and paper thin slices of a ripe red pear. Perfect!! - Antonia James - A&M
Serves 6 (recipe can be multiplied)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 1/4 teaspoons baking powder
- 3 heaping tablespoons shortening or leaf lard
- 3/4 cups warm water
- 1/4 cup warm milk
- Fillings of your choice like Prosciutto, ham, mozzarella, fritatta, salad, Nutella, pretty much anything you want
- Place flour in a mound on pastry board or counter. Sprinkle on salt and baking powder, and mix together with your fingers.
- Make a well in the center. Drop in the shortening and rub it together with the flour using your fingertips. Lumps are okay! And it will still be pretty floury.
- Make a well again and pour in water and milk. Mix with fingers until dough comes together. Add a little more warm water or flour, if needed. You want a soft dough – not at all sticky. Knead for a couple minutes, and roll into a log shape.
- Alternatively, all the mixing can be done in a large bowl. I like to use a fork to mix everything together.
- Divide the dough into 6 equal pieces, using a scale if you have one. With one hand, gently roll each piece on the board/counter into a ball. Mom says to use your thumb and nudge the dough ball under with each turn. Set each ball to the side on a sprinkling of flour and let rest for 5 minutes.
- Heat griddle to medium. Slightly flatten a ball and roll out dough to about 9 inches in diameter. Gently lift and place on hot griddle, scoring the piadina all over with the tines of a fork. If bubbles appear, quickly pierce those suckers with the fork. Cook each side for a few minutes or until each side develops some lightly browned spots. Remove to a clean dish cloth. Repeat with each ball, and stack each cooked piadina over one another. Loosely cover with a dish towel. When done, cut piadine into quarters and enjoy with your favorite sandwich fixings.
- Piadina freezes well. Reheat on a griddle over low heat, or wrapped in damp paper towels in the microwave.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Cheap Feast
- This recipe was entered in the contest for Your Best Brown Bag Lunch
- This recipe was entered in the contest for The Best Recipe or Technique Your Mother Taught You