Piadina Romagnola (Romagna-style flat bread)

Name: Piadina Romagnola (Romagna-style flat bread)
Prep time: 30 min
Cook time: 4 min
Total time: 34 min
Yield: 6
Ingredients: Type 00 flour 4 cups; Lard &frac23; cup; Water at room temperature ¾ cup; Fine salt 1 tsp; Baking soda 1 ½ tsp

it es br de fr

488

Calories per serving

Lactose Free

Energy Kcal 488
Carbohydrates g 65.1
of which sugars g 1.4
Protein g 9.2
Fats g 21.2
of which saturated fat g 8.99
Fiber g 2.1
Cholesterol mg 20
Sodium mg 1315

Difficulty: Easy
Prep time: 30 min
Cook time: 4 min
Makes: 6 pieces
Cost: Very low
Note + 1 hour total resting time for the dough

PRESENTATION

Piadina Romagnola (Romagna-style flat bread)

Rich soft texture and a little chew in every bite define this homemade American flatbread—a family favorite that works with almost any mealtime. While this bread may be inspired by classic Italian roots, it stands out as a highlight in American recipes, showing off a nice, golden color and a shape that's easy to handle (kids usually grab it first!). Whether you’re pulling together a family dinner or filling lunch boxes in a hurry, this flatbread is that no-fuss hero everyone keeps coming back to, because it looks nice, tastes really good, and adapts to whatever your family likes best. From birthday parties or snack time all the way to busy weeknights, families keep reaching for this reliable, budget-friendly American staple—seriously, it looks SO inviting on a platter with different fillings or even just plain on the table.

Simple options and loads of versatility make this American flatbread a practical choice for any family. Works great for sandwiches, wraps, or quick on-the-go eats (honestly, perfect for road trips or picnics), since its light and airy feel keeps snacks fun and fluffy—nobody needs to worry about dry or boring bites here. Stretch this dish further with whatever’s in your fridge—think veggies, cheeses, or even a little sweet spread for breakfast—but it always fits into easy American recipes for busy days. Home cooks or parents managing after-school chaos like how it holds up, feels moist when paired with spreads, and brings great flavor without any fancy extras needed. Serving a crowd? Cut this regional American food into cute triangles for quick appetizers that really look nice on any tray. Lots of families call it a staple—it checks every box: simple, delicious, adaptable, and always ready for new flavor twists. When a meal needs to fit all kinds of tastes or you just want to stretch your dinner dollar, this bread brings everyone together around something DEEPLY satisfying yet familiar, every single time.

How to prepare Piadina Romagnola (Romagna-style flat bread)

To make piadina romagnola, prepare the dough by mixing flour, salt 1, lard 2 and baking soda 3 in a bowl.

Start kneading and add the water in 3 parts 4, then transfer the mixture to the work surface 5 and continue to work until a uniform mixture is obtained. Form a ball, wrap it in a food bag and let it rest for 30 minutes 6.

After the resting time, remove the dough from the bag and shape it into a sausage 7, then divide it into 6 equal parts 8. Shape each part of the dough into a ball by kneading it for about 30 seconds so that it becomes smooth and even, then wrap them with a food bag again and let them rest for another 30 minutes 9.

After the rest time has elapsed, lightly flour the worktop 10 and roll out the balls with a rolling pin to a thickness of about 1/10" (2-3 mm) 11. Heat a plate very hot and in the meantime roll the flatbreads out further, then cup them with a 8 1/2" (22 cm) 12 diameter pasta cutter.

Now cook the flatbreads on one side for 2 minutes, turning them continuously with one hand to ensure even cooking 13, then flip them and cook them for 2 minutes on the other side 14, until they are slightly golden. Once cooked, stack your flatbreads on top of each other and stuff them while still warm 15!

Storage

The flatbreads can be stored in the refrigerator, in an airtight container, for about 2 days. They can be frozen once cooked and left to cool.

Tips

Baking soda is not essential but makes the dough more fragrant. If you want to obtain a softer flatbread, replace some of the water with milk. For a vegetarian version, use 1/3 c (80 g) of extra virgin olive oil instead of lard.

Interesting fact

The history of piadina romagnola is very ancient in origin and dates back no less than the Etruscan period. Thanks to the simplicity and versatility of its preparation, for many centuries piadina romagnola remained the meal of farmers and poor people who had to make do with the products of the land. Its real fortune began only in the 1940s and 1950s when it began to take over with the tourists along the streets leading to the sea thanks to the numerous kiosks that offered this fragrant goodness at a low price!

For the translation of some texts, artificial intelligence tools may have been used.