The Piadina Romagnola is a flatbread traditionally made in Emilia-Romagna, an Italian region well known for its delicious food and wonderful recipes. Usually, this bread is made with simple ingredients like: white 00 flour (Italian plain flour), lard, water, milk and fine sea salt… However there are some variations in ingredients, thickness and consistency. This week we are going to prepare a whole grain piadina made with yogurt and extra virgin olive oil, instead of using lard and plain flour, for a lighter high-in-fibre version of the Piadina.
You can be very creative and fill this bread with lots of fresh seasonal ingredients.
1. For the cooking method I suggest you use a heavy-based large and flat pan; a cast iron or a stone-derived pan is possibly the best thing you can use for this preparation.
2. Dust the pastry with some flour before placing it on the hot pan to cook. Then, when the piadina is cooked, wipe the surface of the pan with some paper. Repeat this operation before cooking each bread, otherwise the flour left on the pan will burn and change the flavour of the piadina.
3. I added a little bit of yogurt to replace the milk and lard, however you can replace the yogurt with more oil and water, if you want a dairy-free recipe.
Whole spelt Piadina (Italian flatbread)
for 5 large flatbreads
400 g wholemeal spelled flour
50 ml extra virgin olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
3 tablespoons of yogurt (I used full-fat, but you can use low-fat yogurt if you prefer)
200 ml of water
1. Mix all the ingredients in a bowl, then cover with cling film and let sit for 30 minutes.
2. Heat a large non-stick frying pan (use a pan with 24 cm in diameter).
3. Cut the dough into five pieces. Using a rolling pin, roll out the dough until you get a round thin sheet of pastry, with a diameter a little ‘smaller than the diameter of the pan.
4. Dust the Piadina and place it on the hot pan, over a medium-high heat. Cook the flatbread on each side for a few minutes until crispy and golden.
5. Cook all the Piadinas, then fill them with all the fresh ingredients that you like.
See also Caprese flatbread wraps (piadine alla caprese)
The preparation of this recipe is so quick and easy that you won’t be buying flat bread anymore!!
Piadine di farro (senza strutto)
Per 5 piadine
400 g di farina integrale di farro
50 ml di olio extra vergine d’oliva
1/2 cucchiaino di sale
1/2 cucchiaino di bicarbonato
3 cucchiai di yogurt intero
200 ml d’acqua
1. Impastate tutti gli ingredienti in una terrina, poi ricoprite con la pellicola e lasciate riposare per 30 minuti.
2. Scaldate una padella antiaderente abbastanza grande (uso una padella con 24 cm di diametro).
3. Tagliate la pasta in cinque pezzi. Stendete la pasta con un matterello fino ad ottenere una sfoglia rotonda e sottile (del diametro un po’ più piccolo della padella).
4. Infarinate la sfoglia e mettetela sulla padella. Fate cuocere per qualche minuto e poi girate la piadina per cuocerla uniformemente. Quando la piadina è dorata su entrambi i lati è pronta.
5. Preparate tutte le piadine, poi farcitele con con il ripieno che desiderate.
Guardate anche la ricetta per la piadina alla caprese