Make your own piadina

Make your own piadina

Chiara Di FalcoDec 13, '19


  • 250 g flour ( soft wheat)
  • 15 g sunflower oil
  • 15 g Extra Virgin Olive Oil
  • 5 g salt
  • 0.125 of water
  • 2.5 g yeast

Add salt to the flour,  yeast, oil and water. Knead well with your hand until the dough becomes homogeneous and elastic.

Create a ball and let it rest in the fridge for half an hour wrapped in cling film.  Bring it back to room temperature and divide it into 4 balls of the same size. Let it rest/rise for another half an hour. Roll out each ball until 2/3 mm thick. Warm up a large pan. Cook every piadina first on one side until it becomes crunchy and a little brown. Then turn it and fill it with your favorite ingredients, close it and cook each side for a few more seconds.

Tip: add scamorza ( it will melt in the pan enhancing its flavour) and a mix of herbs 

It is also very nice to serve with vegetables in extra virgin olive oil, cold cuts and cheese. 


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