The piadina or piada , a typical Romagna product, soft and tasty, is hard to find someone who hasn’t tried it. The piadina is a basic, humble preparation, but it can be enriched by filling it in a thousand different ways, with cold cuts and cheeses, with vegetables, with meat, or you can use it plain as bread to accompany side dishes or use it as a base for pizza. Making it at home is really simple, the ingredients are flour, lard, salt, and baking soda, although some recipes substitute lard with oil, but I always prefer the traditional recipes. Now I’ll leave you with the recipe. Enjoy your meal!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 45 Minutes
- Preparation time: 5 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 cups all-purpose flour
- 7 tbsp lard
- 1/2 tsp baking soda
- 1.5 tsp salt
- 1 cup warm water
Tools
- Piadina Pan
- Stand Mixer
- Rolling Pin
Steps
In the stand mixer, place the flour, baking soda, salt, lard, and a portion of the water.
Start the machine and begin mixing, then add the remaining water.
In just a few minutes the dough will be ready, it will be smooth and moderately soft.
Wrap it in plastic wrap and let it rest for 30 minutes at room temperature. Don’t worry if it rests longer.
After resting, work it into a log shape, then cut into pieces of about 6 oz (or 4-5 oz if you prefer) and let them rest covered for another 15 minutes.
Then roll out the dough, using very little flour if necessary.
Heat the pan, it should be very hot, place the dough and cook for 2 minutes, then flip and cook for another 2 minutes on the other side, without flipping often. Bubbles may form, that’s normal, you just need to deflate them a bit.
As you cook them, place them on a plate and cover them to prevent drying.
The Romagna piadina is ready!!
Storage
You can store the piadina in the refrigerator for several days in a bag, or for longer periods it is better to freeze it. Before using, heat it for a few minutes.
