Piadina Romagnola (Romagna-style flat bread)
HB-1736 · Hand-built original
Piadina Romagnola (Romagna-style flat bread) is the queen of Italian street food: a simple and authentic recipe which can be stuffed with both sweet and savory fillings!
Main Courses34 minServes 6485 kcalDairy-freeEgg-free
Main ingredient: ½ oz lard
Servings:6quantities adjust to match
Ingredients
- 17¾ oz type 00 flour
- 4½ oz lard, at room temperature
- 12 Tbsp water, at room temperature
- 1 tsp fine salt
- 1 1/2 tsp baking soda
Method
- Put the flour in a large bowl with the salt and baking soda. Rub in the lard until the mixture is crumbly.
- Add the water a little at a time and knead for 8-10 minutes until you have a smooth, soft dough.
- Cover and rest at room temperature for 30 minutes.
- Divide the dough into 6 pieces and roll each into a disc about 9¾ in across and ⅛-⅛ in thick. Prick all over with a fork.
- Cook one at a time in a dry, heavy frying pan over medium-high heat for about 2 minutes per side, pressing down any large bubbles, until blistered with golden-brown spots.
- Keep warm in a clean cloth while you cook the rest. Fill and fold as you like and serve warm.
Prep: 30 min · Cook: 4 min · Total: 34 min
Nutrition (per serving, where published)
485 kcalCalories
8.6 gProtein
61.6 gCarbs
24 gFat
8.3 gSaturates
2.8 gFibre
0 gSugars
725 mgSodium
20 mgCholesterol
230 mgPotassium
7 mgCalcium
1.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data