Piadina Romagnola authentic Italian recipe and history about this typical Italian flatbread

Step 1

Combine lard (if used), flour and salt, then mix in water and/or milk, olive oil (if used), baking powder or baking soda (if used).

Step 2

Knead the dough for about 10 minutes until quite smooth, uniform, soft but no sticky (if it's sticky add more flour).

Step 3

Make a ball and cover the dough with plastic wrap and let rest at least 30 minutes at room temperature (if the dough is being prepared more than 1 hour in advance, you can keep it in the fridge and when needed remove 1 hour before using it).

Step 4

Heat Montetiffi pan or a non-stick pan over medium-high heat if you're eating piadina immediately.

Step 5

Divide the ball into several pieces (I suggest 5 - about 140-150gr each ball).

Step 6

Roll out the dough into a circle with a rolling pin on a floured surface to the desired thickness (I like it thicker, 4mm-1/6in).

Step 7

If you want the circle to be perfect, use a round cutter large enough.

Step 8

Once the pan is hot, add raw piadina, prick it all over with a fork to avoid air bubbles and cook for about 1-2 minutes for a thin piadina, 2-3 minutes for a thicker one or however until forming brown spots onto the bottom.

Step 9

Then flip and cook for about the same time.

Step 10

Remember that piadina should be served hot, so it's recommended to have your fillings ready.

Step 11

Once cooked you can serve piadina immediately by placing your desired filling on a half and then close to a half moon or cutting it as is into triangles to use as a bread-substitute.