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.
Ingredients
Equipment
Instructions
- Make the DoughIn 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 & RestTurn 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 & RollCut 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 & ServeStack the cooked Piadine and keep them wrapped in a clean towel while finishing the rest. Serve warm.