La Piadina: Italy’s Simple Flatbread Everyone Loves

Name: La Piadina: Italian Flatbread
Prep time: 20 min
Cook time: 15 min
Ingredients: 4 cups (500 g) all-purpose flour; 1½ teaspoons baking powder (optional but common); ¼ cup lard, softened (traditional) or 5 tablespoons extra-virgin olive oil; 1½ teaspoons fine sea salt; 1¼ cups warm water (approx.)

La Piadina is one of Italy’s most beloved flatbreads simple, rustic, and endlessly versatile. Born in Romagna, along the Adriatic coast, Piadina has been called “the bread of the poor,” yet today it’s a street-food icon enjoyed across Italy and beyond.

Piadina is a thin, round flatbread traditionally made with flour, lard (or olive oil), salt, and water, cooked on a hot griddle until lightly blistered and golden. It’s soft and pliable when warm, perfect for folding around savory or sweet fillings.

Locals often eat it fresh off the griddle, stuffed and folded in half like a sandwich. Piadina dates back centuries and was once cooked on terracotta plates called testo. For farming families in Romagna, it was everyday bread, quick, filling, and made with pantry staples. Over time, it evolved into a regional specialty proudly protected and celebrated.

La Piadina Now Found on Modern Menus and Street Corners

La piadina is one of those foods Italians grow up with and never stop loving. Humble in origin yet endlessly adaptable, this beloved flatbread has made its way from home kitchens to bakeries, food trucks, and restaurant menus all over Italy. There’s something deeply comforting about a warm Piadina folded in half, its edges lightly toasted, the filling gently melting inside.

Typical Ingredients

Authentic La Piadina is known for its simplicity and relies on just a few traditional ingredients:
All-purpose flour – forms the structure of the flatbread
Lard (strutto) – the classic fat used for tenderness and flavor
Water – binds the dough
Fine sea salt – enhances flavor

Modern Variations
While not strictly traditional, these ingredients are widely used today:
Extra-virgin olive oil – a popular substitute for lard
Baking powder – adds slight softness and flexibility
Milk – sometimes replaces part of the water for a richer dough

Excluded
No yeast, No sugar

This La Piadina Italian Flatbread recipe is all about simplicity, warmth, and that unmistakable feeling of Italian comfort food made from scratch. It starts with a soft, humble dough—nothing fancy, no yeast, no waiting around—just a few basic ingredients mixed by hand, the way it’s been done in Romagna for generations.

After a short rest, the dough is rolled thin and laid onto a hot pan, where it puffs slightly and freckles with golden spots. As it cooks, it fills the kitchen with that cozy, toasty aroma that instantly makes it feel like something good is about to happen. The texture is what makes piadina special: soft and pliable, yet sturdy enough to hold generous fillings.

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Prep Time 20

Cook Time 15

Resting Time 20

Servings: 8 Flatbreads

Course: Bread

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

4 cups (500 g) all-purpose flour
1½ teaspoons baking powder (optional but common)
¼ cup lard, softened (traditional) or 5 tablespoons extra-virgin olive oil
1½ teaspoons fine sea salt
1¼ cups warm water (approx.)

Equipment

Cast iron skillet, nonstick pan, or flat griddle

Instructions

Make the Dough
In a large bowl, whisk together the flour, salt, and baking powder. Add the lard (or olive oil) and rub it into the flour with your fingertips until the mixture looks crumbly. Gradually pour in the warm water, mixing until a soft dough forms.
Knead & Rest
Turn the dough onto a clean surface and knead briefly, about 3–4 minutes, until smooth and elastic. Form into a ball, cover with a towel or bowl, and let rest for 20 minutes. This makes rolling much easier.
Divide & Roll
Cut the dough into 8 equal pieces. Roll each piece into a ball, then flatten and roll into a thin circle, about 8–9 inches (20–23 cm) wide.
Cook
Heat a dry skillet or griddle over medium-high heat. Cook each piadina for 1–2 minutes per side, until bubbles form and golden brown spots appear. Flip once.
Keep Warm & Serve
Stack the cooked Piadine and keep them wrapped in a clean towel while finishing the rest. Serve warm.

Notes

Let the dough rest: Even a short rest of 20 minutes makes a big difference. It relaxes the gluten, making the dough easier to roll and giving you softer flatbreads.

Traditional fat matters: Lard (strutto) gives piadina its authentic tenderness and flavor. If using olive oil, choose a mild extra-virgin so it doesn’t overpower the bread.

Roll thin, not thick: Authentic piadina is fairly thin. Aim for a thickness similar to a flour tortilla—this helps it cook quickly and stay flexible.

Use a hot, dry pan: No oil in the skillet. A properly heated pan creates those classic golden spots without drying the bread.

Watch the heat: Medium-high is ideal. Too hot and the Piadina will scorch before cooking through; too low and it will dry out.

Cook quickly: Piadina only needs 1–2 minutes per side. Overcooking makes it stiff instead of soft and foldable.

Keep them covered: Stack cooked piadine and wrap them in a clean kitchen towel to keep them warm and tender while finishing the batch.

Fillings

One of the best things about la piadina is how easily it adapts to whatever you’re craving. Traditionally, it’s filled while still warm so the ingredients gently melt together.

Prosciutto crudo & squacquerone
The most classic combination—silky cured ham paired with ultra-creamy squacquerone cheese, slightly melted by the warmth of the flatbread.

Mozzarella, tomato & arugula
Fresh and balanced, with juicy tomatoes, mild mozzarella, and peppery arugula adding a bright, summery contrast.

Grilled vegetables & ricotta
A hearty vegetarian option featuring smoky zucchini, eggplant, or peppers softened by creamy ricotta.

Nutella, honey, or jam (sweet versions)
Simply spread and fold while the piadina is hot for a comforting dessert or afternoon treat.

Best served fresh:

Piadina is at its absolute best straight from the pan, when it’s still warm and slightly steamy inside. Traditionally, it’s meant to be folded, eaten with your hands, and enjoyed right away.

Serve Piadina for a quick lunch, paired with a fresh salad or grilled vegetables for an easy dinner, or set out family-style so everyone can build their own and share. And when the craving is sweet, a warm piadina spread with Nutella, honey, or jam turns it into the simplest, most comforting dessert.

Storage

Uncooked dough: Wrap tightly in plastic wrap and store in the refrigerator for up to 24 hours. Let it come to room temperature before rolling.

Cooked piadina: Keep stacked and wrapped in a clean kitchen towel at room temperature for a few hours. For longer storage, place in an airtight container in the fridge for up to 2–3 days.

Freezing: Cooked piadine freeze well. Separate each with parchment paper, store in a freezer bag, and freeze for up to 2 months. Reheat on a hot skillet for a fresh-from-the-pan feel.

Avoid microwaving, if possible, it can make the bread chewy. A quick reheat on a skillet brings back the original softness and slightly crisp edges.