Recipe: Impasto della Piadina Romagnola (Romagna Flatbread Dough)
Impasto della Piadina Romagnola (Romagna Flatbread Dough)
Equipment
- Equipment Needed
- Mixing bowl
- Rolling Pin
- Cast iron or non-stick pan
- Fork
Ingredients
- Ingredients:
- 500 g 4 cups all-purpose flour
- 10 g 2 tsp salt
- 100 g 1/2 cup lard or extra virgin olive oil (for a vegetarian option)
- 200 ml 3/4 cup + 2 tbsp lukewarm water
Instructions
- Step-by-Step Instructions:
- Prepare the Dough:
- In a large bowl, combine the flour and salt. Add lard or olive oil and mix until crumbly. Gradually pour in lukewarm water while kneading until the dough is soft but not sticky.
- Rest the Dough:
- Cover the dough with a damp cloth and let it rest at room temperature for at least 30 minutes. This helps relax the gluten for easier rolling.
- Divide and Roll:
- Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten into thin rounds about 20–25 cm (8–10 inches) in diameter.
- Preheat the Pan:
- Heat a non-stick or cast iron pan over medium-high heat. Ensure the pan is hot before cooking.
- Cook the Flatbreads:
- Place a flatbread on the pan and cook for about 2 minutes on each side, flipping once. Pierce any bubbles with a fork to ensure even cooking.
- Serve Warm:
- Stack cooked flatbreads on a plate covered with a cloth to keep them warm and soft.
- Variations:
- Milk Instead of Water: Substitute water with milk for a softer texture.
- Whole Wheat: Use whole wheat flour for a nuttier taste and added fiber.
- Yeast Addition: Add a pinch of yeast for a slightly fluffier result.
- Tips for Success:
- Use a well-heated pan to achieve golden spots on the flatbread.
- Adjust the flame to prevent burning or drying out.
- For an authentic touch, try cooking on a terracotta pan (“testo romagnolo”).
Piadina Romagnola is a beloved flatbread from Romagna in Northern Italy. Known for its soft yet slightly crisp texture, it’s a versatile treat served with various fillings. Traditionally, piadina is linked to rural Romagna, where farmers prepared it with lard for flavor and richness. Over time, variations have emerged, incorporating ingredients like olive oil for a lighter, vegetarian-friendly version. Let me show you how I make this authentic recipe.
Notes:
Expect a mildly crisp exterior with a soft interior. The flatbreads are perfect for savory fillings like prosciutto and cheese or sweet spreads like Nutella. Romagna’s traditions shine through with every bite.
Key Details:
- Cuisine: Italian
- Region: Romagna (Rimini for thinner, Cesena for thicker varieties)
- Course: Bread
- Prep Time: 15 minutes
- Resting Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Servings: 8 flatbreads
- Calories: ~260 per flatbread
- Cost of Ingredients: Budget-friendly (~$5-$7 for 8 flatbreads)
- Ease: Beginner-friendly
Equipment Needed:
- Mixing bowl
- Rolling pin
- Cast iron or non-stick pan
- Fork
- > Go get the must-have equipment and ingredients for making a Savory # Impasto della Piadina Romagnola now.
Ingredients:
- 500g (4 cups) all-purpose flour
- 10g (2 tsp) salt
- 100g (1/2 cup) lard or extra virgin olive oil (for a vegetarian option)
- 200ml (3/4 cup + 2 tbsp) lukewarm water
- > Go get the must-have equipment and ingredients for making a Savory # Impasto della Piadina Romagnola now.
Step-by-Step Instructions:
- Prepare the Dough:
In a large bowl, combine the flour and salt. Add lard or olive oil and mix until crumbly. Gradually pour in lukewarm water while kneading until the dough is soft but not sticky. - Rest the Dough:
Cover the dough with a damp cloth and let it rest at room temperature for at least 30 minutes. This helps relax the gluten for easier rolling. - Divide and Roll:
Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten into thin rounds about 20–25 cm (8–10 inches) in diameter. - Preheat the Pan:
Heat a non-stick or cast iron pan over medium-high heat. Ensure the pan is hot before cooking. - Cook the Flatbreads:
Place a flatbread on the pan and cook for about 2 minutes on each side, flipping once. Pierce any bubbles with a fork to ensure even cooking. - Serve Warm:
Stack cooked flatbreads on a plate covered with a cloth to keep them warm and soft.
Variations:
- Milk Instead of Water: Substitute water with milk for a softer texture.
- Whole Wheat: Use whole wheat flour for a nuttier taste and added fiber.
- Yeast Addition: Add a pinch of yeast for a slightly fluffier result.
Tips for Success:
- Use a well-heated pan to achieve golden spots on the flatbread.
- Adjust the flame to prevent burning or drying out.
- For an authentic touch, try cooking on a terracotta pan (“testo romagnolo”).
- > Go get the must-have equipment and ingredients for making a Savory # Impasto della Piadina Romagnola now.
Nutritional Information (Per Flatbread):
| Nutrient | Amount |
|---|---|
| Calories | 260 kcal |
| Carbohydrates | 40g |
| Protein | 6g |
| Fat | 8g |
| Fiber | 2g |
Closing:
I hope this guide has made preparing Impasto della Piadina Romagnola approachable and fun! Have you tried making it before? Does this recipe seem simpler now? Please, be honest, and let me know in the comments below. I’d love to hear your feedback!
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
