How to make Romagna Piadina, or simply Piadina, is made from wheat, lard, or olive oil, baking soda or yeast, and water.
Traditionally, it is cooked on a terracotta disk called “teglia” but nowadays it is more commonly cooked on a metal plate or a refractory stone slab.
It’s the national food of Romagna”; in reality, it was primarily food for the poor.
According to the typical Romagna recipe, it features prosciutto, arugula, and squacquerone: But the possibilities for this dish are infinitely versatile, and choosing it for a quick lunch or a family dinner, you can decide to stuff it with so many ingredients and in so many combinations to make it a complete meal that will hardly bore you!.
I will show you how to knead it in the traditional way or with the Bimby, and you will also find instructions for those on a diet.
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- Rest time: 40 Minutes
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Seasonality: All Seasons
- Energy 456.48 (Kcal)
- Carbohydrates 59.59 (g) of which sugars 1.41 (g)
- Proteins 9.21 (g)
- Fat 21.38 (g) of which saturated 8.15 (g)of which unsaturated 11.71 (g)
- Fibers 1.87 (g)
- Sodium 1,345.49 (mg)
Indicative values for a portion of 133 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
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- 4 cups all-purpose flour (or mixed fiber or whole grain)
- 3/4 cup water
- 1 tsp baking soda (heaped)
- 1/2 cup lard (or Greek yogurt)
- 1 tbsp fine salt
- 1 packet instant yeast (or instant cake yeast)
A look at health
Tools
What we need to make piadina
- Piadina Griddle or thick-bottomed pan
- Bowl or Bimby
- Rolling Pin
Preparation
Let’s get into the kitchen
In a bowl, mix together the flour, salt, baking soda, yeast, and lard, which should be at room temperature.
Add the water slowly, then transfer the mixture to a work surface like a pastry board, and start kneading it until you get a smooth and homogeneous dough.
If you are working with the Bimby, you can put all the ingredients together, knead for 3 minutes, spike.
Then transfer the mixture to a work surface like a pastry board, and start kneading it until you get a smooth and homogeneous dough.
For both methods, once you have finished kneading, wrap the ball in plastic wrap and let it rest for at least half an hour.
After the resting time, flour the work surface, and form a rope.
Cut pieces of about 4 oz, you should get around 6.
Form balls, which you will let rest under a cloth for another 10 minutes.
Now, just flatten them with a rolling pin.
Form disks about 9 inches in diameter. You can help shape them with the circle of a springform pan, and if necessary, remove the excess with a pastry cutter or knife.
Heat a Romagna griddle or a non-stick pan with a thick bottom, and cook the piadinas on one side for 2 minutes, rotating them continuously with one hand to ensure even cooking, just as bubbles begin to form…
Flip them and cook for 2 minutes on the other side as well, until they are lightly golden.
Once cooked, stack them one on top of the other and fill them while still warm.
This is how you make Romagna Piadina
storage and tips
How to make Romagna Piadina, you can store it in the fridge wrapped in plastic wrap or in a food bag for up to 6 days. If you want, you can use other flours together with all-purpose flour in equal parts.
