Piadina

Name: Piadina
Yield: 2 servings
Cuisine: Italian
Ingredients: 500g plain flour; 80g lard (or olive oil); 1 tsp salt and 1/2 tsp bicarbonate of soda; About 250ml warm water or milk; Prosciutto crudo, to fill; Squacquerone or stracchino cheese; Rocket

Piadina romagnola/pyah-DEE-nah/

Also known as: Piadina Romagnola, Piada, Italian Flatbread Wrap

About this dish

A thin unleavened flatbread from Romagna, cooked on a griddle and folded around cured ham, soft cheese and rocket.

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Ingredients

🌾500g plain flour

🧈80g lard (or olive oil)

🧂1 tsp salt and 1/2 tsp bicarbonate of soda

💧About 250ml warm water or milk

🥓Prosciutto crudo, to fill

🧀Squacquerone or stracchino cheese

🥬Rocket

Method

Serves 2

Mix the flour, lard, salt and bicarbonate with enough water to make a smooth, soft dough. Rest for 30 minutes.

Divide into balls and roll each into a 25cm disc about 3mm thick.

Cook on a very hot dry griddle for 1–2 minutes per side, pricking any bubbles, until spotted.

Spread with soft cheese, add prosciutto and rocket.

Fold in half and eat warm.

✓ What Makes it Authentic

Piadina romagnola has protected status; it's sold from kiosks along the Romagna coast, filled to order.

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