Piadina

Piadina Romagnola

A rustic flatbread from Romagna, made with just flour, water, a little lard and salt, griddled until it puffs and chars in patches. Traditionally folded around squacquerone cheese, cured ham and rocket.

Prep

20 min

Cook

20 min

Total

40 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •500 g (4 cups) 00 flour (or plain/all-purpose flour), 00 flour gives the softest texture; plain flour works
• •150 ml (⅔ cup) warm water, about 40°C / 105°F
• •70 g (5 tbsp) lard (strutto), or substitute extra-virgin olive oil for a dairy-free version
• •8 g (1½ tsp) fine salt
• •4 g (¾ tsp) baking soda (bicarbonate of soda), some traditional recipes omit this; it helps the piadina puff
• •300 g (10½ oz) squacquerone cheese, substitute fresh ricotta or stracchino if unavailable
• •120 g (4 oz) prosciutto crudo (cured raw ham), or any dry-cured ham
• •1 bunch rocket (arugula), washed and dried

Steps

1. 1 In a large bowl, mix the flour with the salt and baking soda. Make a well in the centre and add the lard and warm water.
2. 2 Work the dough with your hands (or in a stand mixer with a dough hook) for 8–10 minutes until smooth, soft and slightly tacky but not sticky. It should spring back when poked.
3. 3 Divide the dough into 4 equal pieces (about 190 g / 6.7 oz each) and shape each into a smooth ball. Cover with a damp cloth and rest at room temperature for 30 minutes. This relaxes the gluten so the dough rolls out easily.
4. 4 On a lightly floured surface, roll each ball into a round about 3–4 mm (⅛ inch) thick and roughly 20–22 cm (8–9 inches) across. Prick the surface lightly with a fork to prevent large air pockets.
5. 5 Heat a dry cast-iron skillet or griddle over medium-high heat until very hot (a drop of water should skitter and evaporate immediately). No oil is needed in the pan.
6. 6 Cook the first piadina for 2–3 minutes: the dough will start to bubble and puff in places. Flip when the underside has golden-brown charred patches.
7. 7 Cook the second side for a further 1–2 minutes, pressing gently with a spatula so it puffs. The piadina is done when both sides have charred spots, it feels dry to the touch, and no raw dough remains - internal temperature should reach at least 90°C / 195°F.
8. 8 Transfer to a clean tea towel and wrap loosely to keep soft while you cook the remaining piadine.
9. 9 To serve, split each warm piadina in half or leave whole. Spread generously with squacquerone, drape with prosciutto crudo, and top with a handful of rocket. Fold in half or roll up and eat immediately while still warm.