Piadina Romagnola Recipe
Made simply with just 5 basic pantry ingredients, this homemade recipe is surprisingly quick to prepare, requiring minimal resting time. Whether you choose to mix the dough by hand or use a stand mixer, you'll achieve a perfect base for authentic Italian wraps.
Servings 6 piadina
Calories 515kcal
Ingredients
Bread
- 3 cups (360 grams) all-purpose flour, plus more as needed
- 3 and ½ tablespoons (50 grams) extra virgin olive oil or 1/4 cup (60 grams) lard
- ¾ cup (180ml) lukewarm water, , warmed to about 110°F (43°C)
- 1 teaspoon (7 grams) sea salt
- ¼ teaspoon (1 gram) baking soda
Fillings & Toppings
- 15 ounces (420 grams) squacquerone cheese
- 3 ounces (85 grams) fresh Arugula
- 24 tomato slices, each about 1/4 inch thick, about 3 fresh tomatoes
- 18 ounces (500 grams) smoked chicken salami
- 2 tablespoons extra virgin olive oil
- 1 ½ tablespoons balsamic vinegar
- ½ teaspoon sea salt
Instructions
- Make the dough: Place the flour in a large mixing bowl and make a well in the center. Pour the fat (oil or lard into the well. Gradually add the lukewarm water and pinch and rub the fat into the flour until the fat is fully dissolved and incorporated into the flour. Add the salt and baking powder and combine all the ingredients together for 3-4 minutes until a shaggy mass of dough from and all the flour has been thoroughly incorporated. *Alternatively, if you prefer using a stand mixer, simply put all the ingredients into the mixer's bowl and use a dough hook to combine them for 3-4 minutes and in the next step knead the dough on medium speed for 8-10 minutes.
- Knead the dough: Transfer the dough to a lightly floured work surface and knead for 10-12 minutes until it becomes smooth and elastic. If the dough sticks, lightly sprinkle the surface of the dough with just enough flour to make it easier to handle. Do not add more flour than necessary, as you do not want the dough to be too dry. After the kneading process, the dough should be smooth but firm, non-sticky, and springy to the touch—when you poke it, it slowly bounces back.
- Rest: Shape the dough into a smooth ball and place it back in the mixing bowl. Cover the bowl tightly with plastic wrap and let the dough rest for 30 minutes at room temperature.
- Divide: Divide the dough into 6 equal pieces, about 3.5 ounces (100 grams) each. Use a bench scraper for clean cuts and a kitchen scale for precise measurement. Shape each piece into a smooth ball. Wrap the shaped ball tightly with plastic wrap to prevent drying and crusting on the surface. Let rest for 10-15 minutes. This relaxes the gluten and ensures the balls are easy to roll out in the next step.
- Preheat a 10-inch round nonstick griddle or cast-iron skillet over medium heat. The griddle is ready when a drop of water sizzles vigorously and evaporates immediately on its surface.
- Roll & Cook: Remove one dough ball and keep the remaining balls tightly covered. (You do not need to flour your work surface or rolling pin.) Using a rolling pin, roll the dough ball into an 8-inch (20cm) circle about 1/4 inch (5 mm) thick. Lightly coat the hot griddle or skillet with oil. Immediately place the rolled piadina dough onto the hot griddle. Cook for 1 minute until dark brown spots appear underneath. Use a slotted turner to flip the piadina over and cook for another 1 minute, or until it is golden brown. If the piadina begins to puff up, simply pierce any airy spot with a fork. Once baked, transfer the piadina to a plate and cover it tightly with a kitchen towel.
- Repeat the rolling and cooking process with the remaining dough balls. For best results, clean the griddle or skillet with a paper towel between each piece to remove any burnt residue. Monitor the heat carefully: if the naan is browning too quickly, slightly reduce the heat; if it is taking too long to brown or failing to puff, increase the heat slightly.
- Make the sandwich: Spread about 2.5 ounces (70 grams) of squacquerone cheese over half of the piadina and fold it. Place the piadina back onto the hot griddle (on the least hot side), until the cheese slowly melts and liquefies. When the cheese is nice and stringy, remove the piadina from the griddle and transfer it to a plate. Spread evenly 0.5 ounces (15 grams) of arugula, 4 tomato slices, and 3 ounces (85 grams) of smoked chicken salami over the melted cheese. Drizzle with olive oil and balsamic vinegar, and season with a pinch of salt. Fold the piadina in half again and press gently to secure the filling.
Notes
Storage Tips: Piadina tastes best when fresh, but you can store leftovers. Simply wrap leftovers tightly in plastic wrap and keep them at room temperature for a maximum of 24 hours.
Pans: It's best to use a cast-iron skillet to cook the piadina flatbread, but a round griddle will also work.
Special Tools (affiliate links): Kitchen Scale & Liquid Measuring Cup / Measuring Cups & Spoons |Steel or Glass Mixing Bowl with a Silicon Spatula / Stand Mixer | Bench Scraper |Rolling Pin | Square Nonstick Pan / Round Nonstick Pan / Cast Iron Skillet | Pastry Brush | Slotted Turner.
Piadina Sandwich Varieties: Check the blog article above for a variety of possible toppings and fillings for Piadina Romagnola, including both sweet and savory options.
Double Batch: To prepare a double batch, simply double every ingredient listed in the recipe card. All instructions for mixing, kneading, rising, rolling, and baking la Piadina Romagnola remain the same. The only change is that your total preparation and cooking time will increase as you handle twice the amount of dough.
