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Piadina romagnola

Italian flatbread from the province of Romagna


  • 500g 1 lb 00 or all purpose flour
  • 1 tbsp salt
  • 5g baking soda
  • 100g 3-1/2 oz lard (or olive oil)
  • 250ml 1 cup water or as much as you need


  • In a large bowl, mix the flour with the salt and baking soda. 
  • Add the lard (or olive oil) and mix until the fat is well incorporated into the flour, producing something that looks and feels a bit like pebbly sand. 
  • Now add the water, as much as you need to form a soft but not at all sticky ball. Knead well until you have a smooth and pliable dough. 
  • Let the dough rest for about 30 minutes, wrapped in plastic wrap or a thick towel. 
  • Divide the dough into balls weighing anywhere between 75g (2-1/2 oz) and 140g (5 oz), pending on how large you want your piadine to be (see Notes). 
  • Take each ball and flatten out with a rolling pin or tortilla press into round disks. If you want perfect circles, you can trim the rounds with a pastry ring.
  • Lay your piadine out on a board, cover them with a towel and let rest them for another 15 minutes or so.
  • Now heat a griddle or non-stick skillet over a high flame. When when it's good and hot, lower the flame to medium and cook each piadina about 2 minutes on each side. (Meanwhile, keep the rest under the towel so they don't dry out.) They should be nicely spottled on both sides. 
  • Serve slightly warm, with the fillings of your choice.