The piadina is a humble recipe typical of the Romagna culinary tradition and has very ancient origins. It is made with a few simple ingredients always present in our pantries such as flour, water, lard or extra virgin olive oil. Without yeast, it does not require long resting times and is cooked for just a few minutes on a very hot griddle or skillet. The result will be phenomenal because, in practice, it can be filled with anything your imagination suggests, becoming your go-to dish! You can serve it as a main dish for an informal lunch, use it as bread to accompany cheeses and cured meats, or create tasty appetizers for your summer dinners! My recipe uses a portion of whole wheat flour to give it a more rustic flavor and uses olive oil instead of lard to make it more digestible. I don’t need to say how good it is! Even simply eaten as it is, hot and crispy, it’s already a delight, but in the coming days I’ll give you some tips to make a truly surprising recipe both in taste and presentation! Meanwhile I recommend you note the quantities and the procedure to obtain, step by step, truly easy, quick, and above all genuine homemade piadine! Once you’ve tried them with your own hands, you won’t feel the need to buy them ready-made anymore!
Below are other preparations that are quick to make in a pan and that you will fall in love with:
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Cooking time: 2 Minutes
- Portions: 6 pieces
- Cuisine: Regional Italian
- Region: Emilia-Romagna
- Seasonality: All seasons
Ingredients
⚠ IN THIS RECIPE THERE ARE ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 3 2/3 cups all-purpose flour (type 00)
- 1 1/4 cups whole wheat flour
- 3/4 cup + 1 1/2 tbsp water
- 1/3 cup extra virgin olive oil (about 5 tbsp + 1 tsp)
- 1 3/4 tsp salt
- 2 tsp baking soda (bicarbonate)
Tools
- 1 Mixing bowl
- 1 Sieve
- 1 Rolling pin
- 1 Wooden spoon
- 1 Plastic wrap
- 1 Kitchen scale
Preparation
Start by putting the two flours sifted beforehand into a large mixing bowl, the baking soda and a pinch of salt.
Stir with a wooden spoon, then make a well in the center and add the water little by little.
Also pour in the oil and continue mixing.
Knead vigorously at first inside the bowl, then transfer to a work surface.
Work the dough until you obtain a soft but not sticky ball. Cover with plastic wrap and let rest for 45 minutes at room temperature.
Then take the dough again and knead it for a few seconds without adding more flour until you get a smooth ball. Divide it into 6 portions of about 130 g each.
Round each portion to give it a regular, rounded shape with a smooth surface.
Turn them over and pinch to seal the dough.
Let them rest for 15 minutes covered with plastic wrap.
Roll out each ball with the help of a rolling pin, making a disk with a thickness of about 1/16 in (≈2 mm).
Cook then in a hot non-stick pan over medium heat for about 1 minute, turning as soon as bubbles form.
Continue cooking for another 1 minute and proceed the same way with the remaining portions.
And voilà… the semi-whole wheat piadine with olive oil are ready to be used as you wish!
Enjoy your meal from La Cucina di FeFè!
I made a wrap with buffalo mozzarella, vegetables and avocado sauce. Delicious!
Storage
👉After letting them cool completely to room temperature, you can store them sealed in a bag for 1 day. In the fridge, always sealed in a food bag, for 2-3 days.
In the freezer: you can freeze them already cooked, separating them with parchment paper. When needed, pass them directly into the pan while still frozen.
Tips, notes, variations and suggestions
🟣To keep it light, try filling it with:
– Chickpea hummus and grilled vegetables.
– Turkey breast, arugula and Parmesan shavings.
– Smoked salmon and light cream cheese.
1. Why use extra virgin olive oil instead of lard?
Using extra virgin olive oil makes the piadina much lighter, easier to digest and suitable for those following a vegan or vegetarian diet. Additionally, olive oil provides heart-healthy monounsaturated fats, unlike the saturated fats found in animal lard.
2. Can I use only whole wheat flour or should I mix it?
You can use 100% whole wheat flour for the maximum fiber content, but the piadina will be slightly more rustic and less elastic. If you prefer a texture closer to the original, I recommend a mix of 50% whole wheat flour and 50% type 0 or 1 flour.
3. Can I prepare the dough in advance?
Absolutely yes. You can let the dough rest in the refrigerator (wrapped in plastic) for a few hours or prepare it in the morning for the evening. Resting helps the gluten relax, making rolling out much easier.
