Since 2011, I have been breathing new life into this recipe! The Homemade Romagna Piadina without Lard will enchant you, and you won’t be able to do without it! The homemade Piadina is easy and delicious, perfect for a quick dinner, a hearty snack, or to take along for a picnic during festive days. Once you’ve tried the lard-free piadina, and especially the piadinas without preservatives, sugars, and other ingredients found in packaged piadinas, you won’t go back. You’ll love this piadina so much that I’m sure you’ll write to me telling me you’re super satisfied!
The recipe is very simple, with two short rise times to consider. The first lasts 30 to 40 minutes at most, and the second is 15 minutes. Both rise times are at room temperature. Therefore, you won’t need an oven with the light on or anything else. Get a bowl, a wooden board, a dough scraper or a non-serrated knife, a scale, and a non-stick pan! Let’s get our hands dirty with flour and pack our bags, today we’re heading to Beautiful Romagna!
If you are passionate about leavened products or bread, try the other recipes you can find on my cooking blog Le Ricette di Bea. You can prepare Bretzel, the classic German bread or from Trentino Alto Adige, some sweet cocoa buns, or savory ones. My favorite is Bread with speck and pecorino romano, then there are the spikes and tomato bread. Below you’ll find all the clickable links that will take you directly to the recipe you want to read. At the bottom, you’ll find all the links to the social channels where you’ll find the Recipe of the Day and other curiosities live from my kitchen every day, I’m waiting for you!!!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 55 Minutes
- Preparation time: 10 Minutes
- Portions: 8 piadinas
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 286.26 (Kcal)
- Carbohydrates 45.74 (g) of which sugars 1.07 (g)
- Proteins 6.90 (g)
- Fat 9.81 (g) of which saturated 1.34 (g)of which unsaturated 0.00 (g)
- Fibers 1.38 (g)
- Sodium 489.47 (mg)
Indicative values for a portion of 69 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 for Homemade Romagna Piadina
- 4 cups all-purpose flour (you might need an additional 1/3 cup for kneading)
- 1 cup water (at room temperature)
- 1/3 cup extra virgin olive oil
- 2 tsp salt
- 2 tsp instant yeast for savory preparations
I will not indicate the fillings in the ingredient list, those are of course up to your taste and preference. This morning I preferred to use smoked ham flavored with herbs and super soft mozzarella. My favorite piadina! Have fun finding always different and delicious fillings!
Tools for Homemade Romagna Piadina without Lard Recipe
- 1 Bowl
- 1 Board
- 1 Metal scraper
- 1 Silicone rolling pin
- 1 Pan
- 1 Stovetop
- 1 Scale
- 1 Cloth
- 1 Fork
If you decide to prepare homemade piadinas, remember to calculate the rising times. The first ranges from 30 to 40 minutes, the second is 15 minutes.
Steps for Homemade Piadina Recipe
We begin the preparation of the piadinas with extra virgin olive oil by weighing all the ingredients and placing them in front of us on the work surface. Then we take a bowl with high sides and a good-sized wooden board. Ready? Pour 4 cups of flour into the bowl; don’t put it away as it might be needed soon. Then add 2 teaspoons of instant yeast for savory pastries or piadinas, quickly mix the flours with your hand. Then it’s time for the extra virgin olive oil. Next, we’ll add the salt and start kneading. Slowly with firm movements. Finally, pour the room temperature water in a stream.
If you think the dough is too sticky and soft, add a little more flour. Then move the dough to the slightly floured board, form a nice smooth and homogeneous ball. Then place it back in the bowl and leave everything covered with a slightly dampened cloth for at least 30 to 40 minutes. This is the first and longest rising time of this recipe.
After this time, we will be ready to divide our dough into many small balls. From 6 to 8 balls weighing between 80 and 110 grams each. I got 8 this morning. Form the balls, which should be smooth and homogeneous too, and place them on the board well spaced from each other. Cover again with the damp cloth and let them rest for the last 15 minutes of rising in the homemade piadina without lard recipe.
Above is the video recipe, if some steps are not clear, you can watch and rewatch it by clicking the play button. I would also like to remind you that you can find it published in the YouTube channel of Le Ricette di Bea. The cooking step is seen very clearly, I tried to show you the classic and beautiful bubbles of the piadinas.
Now we can take a good size non-stick pan, place it on medium-high heat, and heat it well. Then take one piadina at a time and start cooking. About two minutes per side. You’ll see the surface of our piadinas swell into many small bubbles, which is the signal that we can turn them over to the other side. With the fork, create the typical holes of the piadina and continue cooking for another thirty seconds per side. You will have thus obtained the classic and characteristic aesthetic appearance of piadinas that we generally buy in supermarkets or enjoy in pubs and piadinerias of Emilia Romagna.
Let’s decide how to fill the homemade piadinas and enjoy them hot! All that’s left is to wish you bon appetit and remind you that I expect you here in my kitchen every day with many easy, quick, cheap, and above all delicious recipes!!
Storage for Homemade Romagna Piadina
You can easily store the piadinas by letting them cool at room temperature, then placing them in airtight plastic bags. Remove the air, as they don’t contain preservatives, they can’t stay in contact with air. If stored in the pantry, keep them for a maximum of 2 days. If you want to freeze them, you can do so and keep the Romagna piadinas without lard for up to fifteen days.
