Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Piadine Romagnole (Italian Flatbread) Recipe
    Lost? Site Map

    Piadine Romagnole (Italian Flatbread)

    Piadine Romagnole (Italian Flatbread). Photo by Baby Kato

    1/7 Photos of Piadine Romagnole (Italian Flatbread)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    1 hr

    20 mins

    awalde's Note:

    This is a traditional recipe from my fathers family. There a many versions of them. For this reason I will give alternatives for the ingredients. Traditional it is eaten with Parma ham and rucola. You can fill it with cheese or whatever you like. These should be more cripy than mexican tortilla and should be eaten just after cooking. Don't store them tight, they would turn too soft. Fold the warm piadina and fill it with your favorite ingredients.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    piadina

    Units: US | Metric

    • 500 g flour (4 cups)
    • 75 ml olive oil (1/3 cup, original recipe with rendered lard but I use olive oil only)
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 100 ml milk (1/2 cup and 1 tablespoon)
    • 100 ml water (1/2 cup and 1 tablespoon)

    Directions:

    1. 1
      Work all together with food processor. Adjust humidity adding flour or water until dough is not sticky and can be rolled out easily.
    2. 2
      Lest rest at least 60 minutes.
    3. 3
      Cut into 8 slices and shape them into balls.
    4. 4
      Roll out each ball until about 10 inches size. You will not need flour on the table.
    5. 5
      Put the rolled out piadine on a tray using parchment foil to separate them .
    6. 6
      Now heat up your skillet or an old non sticking fry pan to medium high.
    7. 7
      Bake dry on the first side, check the underside, and when it looks done, flip it and bake the other side. The piadina should be pale, but with dark brown spots. Be careful not to burn it. During baking pinch them and roll them with the fork. In about 3-4 minutes they should be ready.
    8. 8
      In the meanwhile roll out the second piadina.
    9. 9
      Note: If you use milk it will be softer inside but you can replace it with water this depends on your choice.
    10. 10
      Note: I work with to pans at the same time. When 4 pieces are ready we eat them. Then I prepare the next ones. I know, this is not chef friendly, but fresh done are much better.

    Ratings & Reviews:

    • on June 19, 2012

      45

      I made half the recipe using milk for softer flatbread. I also used a tad more salt for flavor. These are very easy to put together, and looks like (from the photo) it would also be great to grill them. Can't wait for the next bbq to try it! Thanks for a keeper recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 02, 2014

      55

      I actually used this to go along with pasta last night. I have not paired pasta and a flat bread before but it worked for me. Everything in the pasta and sauce was soft so the bread made a very nice counter balance and also tasted great with some sauce on it. I'll surely make this again to be used in more traditional ways including plain with a wee skiff of butter. :D

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 15, 2013

      55

      Awalde, I made 1/4 of the recipe using milk for a softer flatbread. It was terrific, I got two beautiful flatbreads that were just the way I like them, soft on the inside and crispy on the outside. They were quick and so easy to make, I would definitely make these again. Thank you for this recipe which made a wonderful dinner served with Piadine Romagnole (Italian Flatbread) and mango, green onions, romaine hearts and cilantro, yum. I'm drooling thinking about it. Thanks for sharing my friend.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

    Advertisement

    Nutritional Facts for Piadine Romagnole (Italian Flatbread)

    Serving Size: 1 (771 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 306.9
     
    Calories from Fat 82
    26%
    Total Fat 9.1 g
    14%
    Saturated Fat 1.4 g
    7%
    Cholesterol 1.7 mg
    0%
    Sodium 310.4 mg
    12%
    Total Carbohydrate 48.2 g
    16%
    Dietary Fiber 1.6 g
    6%
    Sugars 0.1 g
    0%
    Protein 6.8 g
    13%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites