Piadina or piada is an Italian flatbread that originates from the Emilia-Romagna region in Northern Italy. It is thicker than a tortilla and thinner than a pita and texturally a combination of both. You can use both savory and sweet ingredients to make panini with this flatbread and it’s super easy to make from scratch at home! This recipe makes 6 piadini.
- 3 1/2 cups ap flour
- 2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup lard (or vegetable shortening)
- 1 cup cold water
- Pour flour, salt and baking soda into a stand mixer with a dough hook and mix on low to incorporate.
- Continue mixing on low and add lard.
- When lard is incorporated, begin adding cold water a little at a time.
- Turn up speed to medium and let the mixer work the dough for about 5 minutes.
- Remove dough from mixer and knead on a well floured surface until it comes together nicely in a ball.
- Using a bench scraper, divide dough into 6 pieces.
- Roll each piece into balls.
- Cover with plastic wrap and let rest for 30 minutes.
9. Once dough is rested, roll out balls into 8-10″ circles.
10. Heat a skillet, griddle or flat top and cook each side of the piadina until dough is brown and has some nice leoparding.
Choose your ingredients and make yourself a delicious panini! You can keep these warm in the oven after cooking or reheat them later.
I made mine with hot sopressata, burrata, fig spread and arugula. I also like to make a dessert piadina with Nutella and mascarpone! Enjoy!