5 ingredient Italian Flatbread (Piadina).
Super easy to make, this traditional Italian Flatbread (Piadina) is prepared with just 5 ingredients. Yeast free, these flatbreads are quick to make too.
Servings 8 Piadina
Ingredients
- 2 cups all-purpose or cake flour
- ½ teaspoon salt
- ¾ teaspoon baking soda bicarbonate of soda - optional see notes
- ¼ cup olive oil see note
- ½ cup hot water
Instructions
- Combine flour, salt and baking soda (if using) in a large bowl.
- Mix in olive oil and gradually pour in the hot water. Mix together with a fork, then with your hands to form a soft dough.
- Place dough in a plastic bag or cover and leave to rest for 30 minutes at room temperature. See note
- Remove the dough from the plastic packet and divide into 8 pieces. See note
- Flatten each piece, roll out to approximately 6 inches /15 cm each (and ⅛ of an inch / 3mm thick)
- Cook on medium heat on a non-stick pan for 1 to 2 minutes on each side.
- Cover with a bowl or lid to keep the cooked flatbreads soft
Storing and reheating
- Room temperature: Up to 3 days in an airtight container
- To Refrigerate: Once cool, store in an airtight container and refrigerate for up to 1 week.
- To freeze: Cool, then freeze for up to 3 months. Place a sheet of wax wrap or parchment paper between each cooked flatbread. This will help to prevent the flatbreads from sticking together. The separated flatbread can now be placed into an airtight bag or container and stored in the freezer.
- Reheating: Thaw at room temperature if frozen. reheat for about 2 minutes on a non-stick pan or about 30 to 40 seconds in the microwave.
Video
Notes
Optional baking soda (bicarbonate of soda) Baking soda is optional. It simply helps to lighten the dough slightly. I have made it lots of times without baking soda and it tastes just as delicious. Give it a try with or without baking soda and see which texture you prefer.
Olive oil: Traditionally Italian flatbread is made using lard or olive oil. For this recipe, I've used olive oil, more convenient and can be served to anyone, including vegetarians. Olive oil produces amazing flavor, but you could use canola or sunflower oil as an alternative.
Let the dough rest: Let the dough rest covered for at least 30 minutes: Leaving the dough to rest covered for half an hour helps the flour to absorb all the water and relaxes the gluten in the flour. This keeps the dough from shrinking in or springing back as you roll into disks. Cover in plastic wrap to keep the dough from drying.
Dividing the dough: If you prefer larger flatbreads, simply divide the dough into fewer portions. I divided the dough into 8 portions. This rolled out to approximately 6 inches /15 cm each (and ⅛ of an inch / 3mm thick)
Nutrition
Serving: 1Piadina | Calories: 173kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 249mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Calcium: 5mg | Iron: 1mg
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