Piadina introduces the Romagna side of the region. This home version uses olive oil and a dry frying pan; it takes inspiration from the tradition without claiming protected-product certification.
Recipe at a glance
Serves / makes6 small flatbreads
Prep20 minutes, plus 30 minutes resting
Cook20–30 minutes in batches
SkillEasy
Ingredients
- 400 g plain wheat flour, plus a little for rolling
- 50 g olive oil
- 200 ml warm water, plus a little more if needed
- 6 g fine salt
- ½ teaspoon bicarbonate of soda
- For a simple filling: rocket and a soft cheese, or sliced cured ham
Method
- Mix the flour, salt and bicarbonate. Add the oil and most of the water, then bring together into a dough. Add the rest of the water gradually; the dough should be soft enough to roll without being sticky.
- Knead for 5 minutes until smooth. Cover and rest for 30 minutes.
- Divide into 6 pieces. Roll each into a round about 18–20 cm across, aiming for an even thickness. Keep the remaining pieces covered.
- Heat a heavy frying pan or griddle over medium-high heat. Cook one round at a time in the dry pan for about 2 minutes on each side, until cooked through with scattered brown spots. Adjust the heat if it colours too quickly.
- Keep the cooked breads in a clean folded cloth while finishing the batch. Fill while warm, fold and serve.
The technique that matters
An even thickness and a steady hot pan matter more than a perfectly round shape. Reduce the heat if the surface darkens before the middle is cooked.
Ingredient notes
Contains wheat. Fillings may add milk, meat or other ingredients. Olive oil replaces the lard used in some traditional preparations; thickness varies between different Romagna styles.
Italy by Taste home adaptation, guided by published regional references. Not kitchen-tested for this edition.
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Sources checked on 7 October 2026. Check current access and opening information before travelling.