The piadina without lard is a lighter version of the classic Romagna piadina. Typical of the gastronomic tradition of Romagna, it is easy to prepare and requires few ingredients: flour, oil, salt, and water. It is cooked in a pan or on a griddle and is perfect for filling with cold cuts, cheeses, grilled vegetables, and much more. For a sweet version, it can also be enjoyed with an excellent hazelnut spread, ideal for an afternoon snack.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 40 Minutes
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 cups all-purpose flour
- 1 cup water
- 3/8 cup extra virgin olive oil
- 1 tsp salt
Tools
- 1 Rolling pin
- 1 Work surface
Steps for piadina without lard
To prepare the piadina, place the flour and salt on a work surface (or in a bowl), then mix well with a spatula. Make a well in the center and pour in the extra virgin olive oil and, gradually, the water. Start mixing the ingredients, initially using a fork.
When the oil and water have been absorbed, knead vigorously with your hands for about 10 minutes until you obtain a smooth and homogeneous dough ball.
Divide the dough into 6 portions of about 130 grams (4.6 oz) each and form balls. Cover them with plastic wrap, place them in the refrigerator, and let them rest for at least 40 minutes.
After the resting time, take the balls and, with the help of a rolling pin, roll them out into thin discs. Lightly dust the work surface with flour to prevent the dough from sticking.
Heat a non-stick pan (or the suitable griddle for piadine) and cook each piadina for a few minutes on both sides until bubbles and golden spots start to form.
Your piadine without lard are ready to be filled according to your tastes.
Storage for piadina without lard
The piadine can be stored in the refrigerator, in an airtight container, for up to one day.
