top of page

Piadine (Italian flatbread)

After pizza and calzone, piadina is probably one of the most popular street foods in Italy. They are typical of Romagna and the ones I had when I travelled there long ago, are the best I had ever eaten.

The original recipe is made with pork lard therefore they are not vegan-friendly. However, more and more Italian ‘rosticcerie’ as well as supermarkets offer the veg-friendly version, made with olive oil.

Making piadine at home is so easy and the secret to have a super soft dough is to use a lot of olive oil and lukewarm water.

For the filling, just go with anything you have: I stuffed mine with hummus, kidney beans, tomatoes, fresh spinach and rocket from my allotment.

INGREDIENTS for 4 big piadine:

300g all-purpose flour

150ml lukewarm water

4 tbsp olive oil

A pinch of salt

A pinch of baking powder (optional)


Mix all the ingredients in a bowl and knead the dough until soft and smooth. Divide it into 4 parts and give each a ball shape. Place them on a floured surface and leave them to rest for 30 minutes, covered with a damp tea towel.

Roll each piadina on a floured surface with a rolling pin until the dough is quite thin. Cook in a hot saucepan for 30 seconds on each side, making sure not to overcook the piadine otherwise they will lose softness.

Stack the piadine in a dish one on top of the other so the heat will keep them soft and enjoy with homemade hummus, beans, tofu, tempeh, fresh greens, pickles or vegan mayo.

45 views0 comments

Recent Posts

See All


bottom of page