Piadena (Griddled Flat bread from Romagna)

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When the Atkin’s diet became popular and low-carb was all the rage, flat bread began showing up everywhere. Any place there was a sandwich previously, there now was a wrap. They even showed up at my work’s cafeteria.

Personally, I don’t subscribe to the low-carb mythos. In reality, I’m only on the eat-what-I-want diet (this one is a lot of fun, you should try it out). But, I do like flat bread where appropriate (how can you say no to tacos?).

As soon as I saw this recipe, I knew that I had to make it. It was simple enough to be lunch but interesting enough to not be a throw away meal.

And it was, on both counts. It’s a simple and fast recipe. But it’s also quite tasty. I dressed up mine with prosciutto, arugula, and olive oil. Angela went a bit less Italian and piled her’s with turkey, ham, and swiss cheese (and, for the curious, it really ended up being too much meat for her to eat). It also was good drizzled with honey later (credit goes to she-who-must-be-obeyed for discovering the combination).

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Piadena (Griddled Flatbread from Romagna)
Adapted from Enoteca: Simple, Delicious Recipes in the Italian Wine Bar Tradition

3 cups all purpose flour
1 tsp salt
1/2 tsp baking powder
3 tbsp olive oil
1/4 cup water, or more
1/4 cup milk, or more

  1. In a bowl, mix together the flour, salt, and baking powder.
  2. Make a well in the center of the flour and pour in the olive oil. Add most of the water and most of the milk.
  3. With a fork, slowly incorporate the flour into the liquid. Add the remaining water and milk to the bowl. Continuing mixing until it forms a dough. Add more water and milk if needed.
  4. Remove the dough from the bowl and knead on a floured surface until smooth, about 10 minutes.
  5. Divide the dough into 6 pieces.
  6. Heat a cast-iron skillet or griddle over high-heat.
  7. Roll out one pieces of dough until it’s 1/8″ thick. Place the dough in the skillet or griddle. Cook for 30 seconds on one side, turn it over and cook for 30 more seconds. Remove from the skillet and set-aside. Repeat with the remaining dough.
  8. Stuff with meat or cheese or vegetables and serve immediately.

Makes 6 flat-breads.

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5 Responses to “Piadena (Griddled Flat bread from Romagna)”


  1. 1 Monica Lu May 13, 2008 at 6:42 am

    Finally food lovers are catching on to the goodness of “Piadina”! (sorry, that’s the correct spelling!
    Awesome savory (as you served) or sweet (with nutella and…)
    Here in Romagna they are Fast Food, but I am sure if a piada stand opened in NY or SF it would be the hippest lunch place going…
    kudos!

  2. 2 Matt May 13, 2008 at 7:25 am

    Piadina does make more sense as the spelling. Now I need to check the cookbook that I got the recipe from to see if it was wrong or if I just typo’d it.

    Some of the best food in the world seems to be fast food (but not of the McDonald’s sort) or street food. Any particular fillings that are good with them for the next time I make them?

  3. 3 pietro May 14, 2008 at 6:54 pm

    Saluti dalla romagna, con la piadina è d’obbligo bere SANGIOVESE !!!
    ;o)

  4. 4 Matt May 14, 2008 at 9:24 pm

    Il proximo tiempo che io mangio la piadina, io berò sangiovese. Che mangia con la piadina?

  5. 5 Sofia November 5, 2008 at 8:24 pm

    Thanks for the post. Poznovatelno.


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