Easy and tasty, the lard-free version of the classic Romagna piadina is ideal for a quick and light meal. Perfect for those looking for a healthier alternative, without animal fats but without sacrificing taste, this piadina is easy to make and much better than those we buy ready-made!
Perfect as a bread substitute, piadina can be filled traditionally with cured meats and cheeses, but you can also make a vegetarian or vegan version: just add a base of chickpea hummus and grilled vegetables.
In short, you can fill the piadinas however you like. I used ham, cheese, lettuce, and tomatoes. Other very good combinations are tuna, tomato, and mozzarella, or speck, brie, and mushrooms… Filled any way, piadina is delicious!
Making piadina at home is very simple and you can do it either by hand, with a mixer, or with the Bimby to make the preparation even faster! You can cook the piadinas in advance and at dinner time, proceed as you would with ready-made ones: heat them up and fill them. You’ll obviously taste the difference: they are delicious!!!
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DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 3/4 cups all-purpose flour
- 3/4 cup water
- 2 1/2 tbsp olive oil
- 1 tsp salt
Recommended Tools
- Crepe Pan
Steps: Piadina without Lard
With a mixer: add the flour, olive oil, water, and salt, knead until a smooth dough is obtained.
With the Bimby: place flour, olive oil, water, and salt into the bowl, knead: Spiga for 2 minutes.
Transfer the dough to the work surface and compact it with your hands. Divide it into 4, form balls and let them rest for 30 minutes, covered with plastic wrap.
On the floured work surface, roll out each ball with a rolling pin to obtain 4 discs. Cover the discs with plastic wrap or a cloth to prevent the dough from drying out before cooking.
Heat a non-stick pan and cook one piadina at a time for about two minutes, until bubbles form and it turns golden brown, then flip it to the other side for another minute.
Here’s my method: while one piadina cooks, I roll out the next one, remove the cooked one from the pan and add the freshly rolled one. I continue like this until all piadinas are done, speeding up the process.Once cooked, stack the piadinas on a plate and at dinner time, proceed as you would with ready-made ones: heat them up and fill them.
