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Piadina (Italian Flatbread)

Yeast-free thin Italian flatbread: Piadina Recipe! They are the perfect bread for a light lunch or dinner.

August 11, 2022
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PiadinaPhoto By Canva
Difficulty Easy
Servings 4 people
Preparation 50 mins
Cooking 20 mins
Total 70 mins



  1. Add flour, baking powder and salt to a bowl. Whisk to combine the ingredients.
  2. Add the olive oil, milk, and warm water to the dry ingredients. Mix all the ingredients thoroughly.
  3. Knead the dough in a countertop mixer or by hand until smooth.
  4. Transfer the dough to a lightly floured surface and form into a ball. Cover the dough with a kitchen cloth and let it rest at room temperature for 30 minutes.
  5. Then divide the dough into 4 equal parts.
  6. Roll each dough ball on a floured surface. Roll out the dough about ⅛ inch thick with a rolling pin. Cover the piadina dough with a kitchen cloth to prevent it from drying out until it is cooked.
  7. Heat a large nonstick skillet over medium heat. Pour olive oil.
  8. Add the piadina dough to the hot pan.
  9. Bake for about 1-2 minutes until bubbles form in the dough. Then flip and cook the other side until lightly browned.
  10. Wrap the piadina in a clean towel to keep it warm. Repeat the baking process with the remaining dough pieces.
  11. Fill half of the piadina with the filling of your choice, and then fold the empty half over the top.
Nutrition Facts
Serving Size 1 Piadina
Serves 4
Amount Per Serving
% Daily Value*
Total Fat 15 g19.2%
Cholesterol 2 mg0.7%
Sodium 594 mg25.8%
Protein 7.1 g14.2%
Potassium 205 mg4.4%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


  • Make sure you measure the flour correctly. For this, use a measuring cup or kitchen scale. Put the flour in a glass. Flatten it with a knife.
  • Preheat the non-stick pan.
  • Cover the piadina dough with a kitchen cloth. This will prevent the dough from drying out.
  • If the dough is too sticky, add some flour. If the dough is too hard, add some water or milk.
  • Allow the dough to rest. Cover the dough with a cloth and let it rest for about 30 minutes.
Rate This Recipe

Piadina is a type of flatbread prepared without using yeast. It is made with filling materials such as mozzarella cheese, prosciutto, and arugula. You can prepare a delicious dinner with just a few ingredients.

Try making this classic Italian street food at home. Fill warm piadinas with your favorite savory or sweet fillings.

What Is Piadina?

Piadina Romagnola is a type of Italian flatbread. It is essentially a thin, bubbly bread similar to a tortilla that is stuffed and folded before being eaten like a sandwich. Folded in a semicircle, this thin, pan-fried Italian dish is prepared with a variety of filling ingredients. Savory variations can be made with ingredients such as cheese, smoked meat, and sweet variations with ingredients such as nutella and chocolate.

What Is The Difference Between Piadina and Tortilla?

The main differences are the fat used and the flour used. Tortilla generally makes use of lard, as that was the fat mostly available in Mexico when they were first invented. Piadinas, on the other hand, use olive oil - the classic Italian fat.

Tortillas traditionally use masa harina as their flour. This is a type of dried, ground cornmeal that allows for sweet flavors, as well as a crumbly texture. Piadina, though, makes use of regular wheat flour. It’s worth saying that tortillas can be made with wheat flour, though this isn’t the typical choice.

What To Serve with Piadina Bread?

Piadina is compatible with many materials. Perfect with cheese, meat, vegetable, or chocolate. You can serve it with many Italian dishes, such as grilled meat or vegetable dishes.

Here are our delicious recipes that you can serve with Piadina:

How To Store Piadina?

Piadina are best stored as you’d store fresh bread - in a cool, dark place, in a sealed container. Piadina will be best when eaten immediately, and can only really be stored at room temperature for three days.

Recipe byPetite Gourmets

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