Piadina (Italian Flatbread) Recipe

I keep this Piadina recipe in my rotation because it uses only flour, water, olive oil and salt and cooks in a skillet, ready to be filled however you choose.

I fell for Piadina the first time I folded one warm and bit into its chewy, slightly charred edge. It’s thin, yeast free and totally its own thing.

My Piadina Recipe calls for simple pantry staples like all purpose flour and extra virgin olive oil, and yet it turns into a foldable, flaky Skillet Flatbread that can be a light lunch snack or quick dinner. There’s something addictive about how it holds fillings without falling apart, you’ll want to test every combo and see which surprise works best.

Sometimes I mess up the thickness but it forgives me every time.

Ingredients

• All purpose flour: mostly carbs, some gluten protein, low fiber, kinda calorie dense.
• Water: hydrates dough, no calories, essential for texture and gluten development.
• Extra virgin olive oil: healthy monounsaturated fats, adds flavor and tender crumb.
• Fine salt: enhances flavor, balances sweetness, adds sodium so use moderately.

Ingredient Quantities

• 500 g all purpose flour (about 4 cups)
• 230 ml lukewarm water (about 1 cup)
• 60 ml extra virgin olive oil (1/4 cup)
• 10 g fine salt (about 1 1/2 teaspoons)

How to Make this

1. In a large bowl stir together 500 g all purpose flour and 10 g fine salt so it’s evenly mixed.

2. Make a well in the flour, pour in 60 ml extra virgin olive oil and 230 ml lukewarm water, then use a fork or your hand to bring it together into a shaggy dough, if the water feels too hot let it cool a bit first.

3. Turn the dough onto a lightly floured surface and knead about 5 to 8 minutes until smooth and elastic, if it’s sticky add small tablespoons of flour, if it’s too dry add teaspoons of water, don’t overdo it.

4. Shape into a ball, cover with plastic wrap or a damp towel and let rest 30 to 60 minutes at room temp so the gluten relaxes and it’s easier to roll.

5. Divide the dough into 8 to 10 equal pieces depending how big you want your piadine, roll each into a smooth ball and let them sit 5 to 10 minutes so they relax again.

6. On a lightly floured surface roll each ball very thin, about 2 mm thick and roughly 18 to 22 cm across, thin is the trick for that perfect texture.

7. Heat a nonstick or cast iron skillet over medium high heat until hot but not smoking, cook each piadina in the dry skillet about 45 seconds to 1 minute until brown spots and bubbles appear, flip and cook another 30 to 60 seconds; press gently with a spatula to encourage puffing.

8. Remove from the pan and while still warm brush or rub lightly with extra virgin olive oil, then keep stacked wrapped in a clean towel so they stay soft while you finish the rest.

9. Fill with whatever you like and eat right away, and if a piadina tears while rolling or cooking just patch it with a little dough, no big deal.

Equipment Needed

1. Large mixing bowl, big enough for 500 g flour
2. Kitchen scale or measuring cups and spoons, use whichever you got
3. Measuring jug for the 230 ml water and 60 ml oil
4. Fork or your hands for bringing the dough together
5. Bench scraper or sharp knife to divide the dough into pieces
6. Rolling pin and a lightly floured work surface for rolling to about 2 mm
7. Heavy nonstick or cast iron skillet for cooking the piadine
8. Spatula to flip and press them so they puff up
9. Plastic wrap or a damp towel plus a clean kitchen towel to keep them warm and soft

FAQ

Piadina (Italian Flatbread) Recipe Substitutions and Variations

• Flour: swap to Italian 00 flour for a silkier, softer piadina, 1:1. Want chew? use bread flour but you may need a touch more water. For a whole grain twist use up to 50% whole wheat and add 1–2 tbsp extra water since it’ll be drier.
• Water: replace with lukewarm milk or buttermilk 1:1 for a richer, slightly browned crust; sparkling water can make the dough a tad lighter, use same volume.
• Olive oil: use rendered lard for a classic, pliable piadina, or melted butter for richer flavor; neutral vegetable oil works too, all 1:1 swaps.
• Salt: fine sea salt or kosher salt are fine substitutes but if you dont weigh it, kosher is less salty by volume so use a little more. Best practice weigh 10 g to keep the balance right.

Pro Tips

1. Weigh your flour if you can, its way more consistent than cups; if you only have cups scoop and level instead of packing the cup, or your dough will end up off.

2. Let the dough rest longer than 30 minutes when you can, even a couple hours or overnight in the fridge makes it way easier to roll and the flavor improves, just bring it back to room temp before rolling.

3. Roll very thin but dont over-flour the surface, too much flour makes them tough; if it sticks or tears, roll between two sheets of parchment or cling film and patch tears with a pinch of dough.

4. Get the pan properly hot and cook quick, press gently with a spatula to help them puff, and stack them wrapped in a towel after brushing with a little olive oil so they stay soft while you finish.