La Piadina is a soft, fluffy Italian flatbread that can be filled with cured meats, cheese, or grilled vegetables. Yeast-free and simple to prepare, it’s perfect for lunch, a picnic or a quick snack.
La Piadina Romagnola comes from Emilia-Romagna and is traditionally made with lard and cooked on terracotta; this version uses olive oil for a lighter result. In Italy it’s a common lunch or picnic choice because it’s both delicious and versatile.
Store-bought piadina can vary: sandwiches from cafés are often soft and fresh, while some supermarket versions can be dry. This recipe aims to give you soft, flexible flatbreads that wrap about any filling without cracking.
Ingredients you need
You only need a few pantry staples: flour, warm water, olive oil, baking powder and salt. The photos above show the ingredients used.
How to make Piadina Italian Flatbreads – step by step
Start by combining the flour, baking powder and salt in a bowl and stirring until evenly mixed. Make a well in the centre and add the warm water and olive oil. Mix until a dough forms.
Turn the dough onto a lightly floured surface and knead briefly until smooth — about a minute; avoid over-kneading. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
Preheat a large skillet or frying pan over medium-high heat. Divide the dough into four pieces and roll each into a thin round (they don’t need to be perfect).
Cook each flatbread one at a time in the hot pan. When it puffs and turns golden, flip and cook the other side. Each side takes roughly 2 minutes. Remove and keep warm.
Fill with your preferred ingredients and fold in half to serve.
Filling ideas
The fillings are endless. Try combinations such as:
- Prosciutto, fresh mozzarella and tomato
- Mozzarella, tomato and basil pesto
- Grilled zucchini or eggplant with mozzarella and red pepper flakes
- Tuna mixed with mayonnaise, tomato and arugula
- Mortadella with burrata
- Mortadella with a simple vegetable salad (Insalata Russa or similar)
Top tips and recipe FAQs
- Using cups: Spoon flour into measuring cups rather than scooping to avoid packing too much flour. Level off lightly.
- Baking powder: Optional. It helps lighten the dough but the flatbreads still work without it.
- Rolling out: Dust the work surface lightly with flour and shake off excess from each rolled flatbread before cooking.
- Keeping soft: Stack finished flatbreads on a plate and cover them with a clean kitchen towel to retain softness — useful when making ahead.
Italian 00 flour is traditional and yields a tender result, but all-purpose flour works well too.
Let the dough rest at least 30 minutes before using. You can make it ahead and store it in the refrigerator for a couple of days.
Yes. Wrap raw dough tightly in plastic wrap and foil, then freeze. Thaw completely before using.
More Italian lunch and snacks to try
- Gnocco Fritto (Italian fried dough)
- Mozzarella in Carrozza – fried mozzarella sandwiches
- Eggplant bruschetta with mozzarella
- Bruschetta al pomodoro
- La Cecina – Tuscan chickpea flatbread
If you make these Piadina flatbreads or try other recipes, leave a comment to share how they turned out — feedback is always welcome.
La Piadina Italian Flatbread
Servings: 4 flatbreads | Prep: 35 mins | Cook: 10 mins | Total: 45 mins
Ingredients
- 1.5 cups (200g) 00 flour or all-purpose flour
- ½ cup (120ml) warm water
- ½ tbsp olive oil
- 1 tsp baking powder (optional)
Instructions
- Mix the flour, baking powder and salt in a bowl.
- Make a well, add warm water and olive oil, then stir to form a dough.
- Turn the dough onto a lightly floured surface and knead briefly until smooth.
- Wrap and let the dough rest at room temperature for 30 minutes.
- Preheat a skillet. Divide dough into four and roll each piece thinly.
- Cook each flatbread in the hot skillet about 2 minutes per side until puffed and golden.
- Fill with desired ingredients and fold to serve.
Notes
- Spoon flour into measuring cups rather than scooping to avoid compacting.
- Baking powder lightens the dough but is optional.
- Lightly dust the surface when rolling; remove excess flour before cooking.
- Keep cooked flatbreads wrapped in a towel to retain softness.
Nutrition (per flatbread, approximate)
Calories: 187 kcal | Carbohydrates: 36 g | Protein: 5 g | Fat: 2 g