Piadina is a thin yeast-free flatbread from Italy similar to a flour tortilla wrap you can fill with anything you like and enjoy for a light lunch, snack, or dinner.

Our recipe is easy to make on a nonstick or cast iron skillet and with four simple ingredients: flour, water, olive oil, and salt.

Piadina on a cloth

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Piadina with cheese and arugula

If you walked on the Italian Mediterranean Riviera in the Emilia-Romagna area, around the cities of Rimini and Riccione, you would notice that every single café and kiosk on the seaside sells Piadina Romagnola alla Riminese.

Piadina is a popular Italian flatbread that is similar to a Mexican tortilla.

It’s a thin, circular unleavened flatbread made with wheat flour and can be eaten as a snack, like a sandwich, or as a main dish for a quick lunch or dinner.

You can fill Italian flatbread with pretty much anything you like. You can fold it half, cut it into triangles, or roll it like a wrap.

Some of the most popular fillings for piadina are prosciutto and parma ham (Italian cured ham) with mozzarella, stracchino (an Italian soft cheese) with arugula, and a sweet one with Nutella.

We make a mean dairy-free melty cheese that is extremely similar to the Italian one, and it’s perfect inside this Italian flatbread.

From our recipe, you can expect a soft, thin, rollable, foldable, and easy-to-make piadina.

Piadina stacked on a plate

Ingredients

Piadina ingredients

Flour

All-purpose flour or bread flour is best.

You can also do it with half all-purpose and half whole-wheat flour, but the flatbread will turn out harder to fold.

Water

Use lukewarm water; it makes it easier to hydrate the flour.

Sometimes warm milk is used, but we prefer to stick to water.

Olive oil

Piadina was traditionally made with lard, but nowadays, most people prefer to make it with extra virgin olive oil. We also do it like that.

Salt

To add taste to the flatbread.

Equipment

To make piadina, you will need a clean worktop, a bowl, and a rolling pin to shape and flatten the dough and a nonstick or cast iron skillet to cook it.

piadina held in a hand

Instructions

Add flour, salt, warm water, and olive oil to a large mixing bowl. Mix the ingredients with a spoon until you have a dough ball.

dough ball for piadina

Transfer the dough to a worktop that you previously sprinkled with flour, and knead for 5 minutes until you have a soft, compact, and smooth ball.

kneading the dough by hand

Cut the dough into 6 equal pieces of about 80 grams each (2.8 ounces), then shape each piece into a ball. Cover with a cloth or plastic wrap and rest for 15 to 30 minutes.

Resting is essential because it allows the gluten in the flour to relax, and it’ll be easier to roll out the dough.

After the dough has rested, start warming up a nonstick or cast iron skillet on medium heat.

smaller dough balls to make piadina

While the pan warms up, you can flatten the first ball into a thin, round flatbread (piadina).

Rotate the dough often while you roll it out to get a regular round shape. You should aim for 2-3mm thin discs. 

Sprinkle your work surface and the dough with flour to prevent it from sticking.

rolling out the piadina with a rolling pin

Cook the piadina on the hot skillet. The pan should be hot, but the heat/flame should be low. Let cook for about 2 minutes on one side and 1 minute on the other.

You’ll see bubbles as the piadina cooks.

cooking the piadina on a cast iron skillet

Put it on a plate in between a clean kitchen cloth when it’s cooked. This will help preserve moisture. Repeat with the other flatbreads till you are done.

piadina on kitchen cloths

Fill up with your favorite filling, and enjoy!

We recommend Italian fresh cheese like stracchino, robiola, and squacquerone cheese. If you are vegan, you can try our melty vegan cheese, then add plenty of arugula as a filling.

Piadina on a white plate with filling

Serving Suggestions

Serve as a vegetable-packed lunch:

This piadina is perfect for a quick and wholesome lunch with mashed chickpea “tuna” or creamy-dreamy hummus and lettuce leaves.

They are wonderful for meal prep and as a healthy lunch.

Piadina with hummus and leafy greens

You can pair it with a variety of spreads and leafy greens:

Piadina with avocado spread and tomatoes
Piadina with avocado spread and tomato slices.

As an easy dinner with:

Chickpea stew with Roti flatbread

Variations

What you are about to see is not related to the Italian tradition; however, we love mixing traditional and modern dishes and trying something new. If you are the same, then try piadina with:

Hummus and falafel

This one’s our favorite filling variation. Spread a generous layer of homemade hummus in the center of the piadina. Add falafel, smash them with the tines of a fork, then top with shirazi salad, jalapeños, pickled veggies, and a drizzle of tahini sauce.

Let us know what you think!

Falafel in a wrap with tahini sauce

Sweet potato hash

Another delightful filling for this piadina is sweet potato hash, a delicious and nutritious breakfast, lunch, or dinner meal.

We like to top this with sliced avocado, cashew sour cream, lime, and cilantro.

Sweet Potato Hash with sour cream and cilantro

Breakfast wrap filling

Made with our tofu scramble, black beans, bell peppers, and spices, this Mexican-inspired meal is excellent as a filling for piadina (and tortilla).

It’s surprisingly easy to make and delicious and fulfilling.

Vegan breakfast burrito with tofu scramble

Tips

  • Let the dough rest: it’s essential for the gluten network to relax, and it will be easier for you to roll out the dough. A 15 to 30-minute rest should be enough. Cover the dough with a cloth during this time.
  • Don’t let it dry: don’t let the dough dry out in the air. Instead, keep it covered under a kitchen cloth. The dry dough is hard to flatten, and it will result in a harder, drier Italian flatbread.
  • Roll out one at a time: it’s best to roll out the dough one piadina at a time, just before cooking it. This will prevent the Italian flatbread from drying.
  • Preserve moisture: while cooking the flatbreads one after the other, you can put the cooked ones on top of each other, covered/wrapped by a clean kitchen cloth to preserve moisture.

Make Ahead & Storage

Make ahead: you can make the dough ahead of time and let it rest in the fridge for up to 8 hours, wrapped in foil. You can also cook the piadina and keep it for two days before it gets stale.

Plastic bag: store it in a plastic bag for up to 2 days. It can be reheated in a microwave or skillet for a few minutes.

Freezer: let them cool down completely, transfer them into a freezer-friendly plastic bag, and freeze them for up to 3 months.

More bread recipes

If you liked this Italian flatbread, you might also like our other bread recipes:

  • Focaccia bread (flour, rosemary, sugar, instant dry yeast, coarse sea salt, etc.)
  • Flatbread pizza (all-purpose flour, instant dry yeast, sugar, garlic, parsley, etc.)
  • Mini pizzas (canned tomatoes, oregano, black olives, store-bought pizza dough, etc.)
  • Naan bread (all-purpose flour, instant dry yeast, sugar, olive oil, garlic, parsley, etc.)

For many more bread ideas, check out our bread category page.

Piadina stacked on a plate

Italian Flatbread (Piadina)

By: Nico Pallotta
5 from 15 votes
Piadina is a thin yeast-free flatbread from Italy similar to a flour tortilla wrap you can fill with anything you like and enjoy for a light lunch, snack, or dinner.
Our recipe is easy to make on a nonstick or cast iron skillet and with four simple ingredients: flour, water, olive oil, and salt.
Prep Time: 15 minutes
Cook Time: 10 minutes
Resting time: 15 minutes
Total Time: 40 minutes
Servings: 6 flatbreads
Course: Antipasto, Breads, Main Course, Snack
Cuisine: Italian

Equipment

  • Rolling pin
  • Nonstick or cast iron skillet

Ingredients

  • 2 cups all-purpose flour
  • ½ cup + 2 tablespoons water warm
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt

Instructions 

  • Add flour, salt, warm water, and olive oil to a large mixing bowl.
    Mix the ingredients with a spoon until you have a dough ball.
    dough ball for piadina
  • Transfer it to a worktop sprinkled with flour, and knead for 5 minutes until you have a soft, compact, and smooth ball.
    kneading the dough by hand
  • Cut the dough into 6 equal pieces of about 80 grams each (2.8 ounces).
    Shape each piece into a ball. Cover with a cloth and rest for 15 to 30 minutes.
    smaller dough balls to make piadina
  • Flatten the first ball into a thin, round flatbread.
    Rotate the dough often while you roll it out to get a regular round shape. You should aim for 2-3mm thin discs.
    Sprinkle your work surface and the dough with flour to prevent it from sticking.
    rolling out the piadina with a rolling pin
  • Cook the piadina on a hot skillet on medium-low heat. Let cook for about 2 minutes on one side and 1 minute on the other.
    cooking the piadina on a cast iron skillet
  • When cooked, put it on a plate in between a clean kitchen cloth when to preserve moisture.
    Repeat with the other flatbreads till you are done.
    piadina on a cloth
  • Fill up with your favorite filling, and enjoy!
    We recommend Italian fresh cheese like stracchinorobiola, and squacquerone cheese with plenty of arugula.
    Piadina with cheese and arugula

Video

Italian Piadina (easy unleavened flatbread)

Notes

Nutritional information is an estimate for 1 piadina out of 6, without the filling.
For more ideas on how to eat piadina, check out our “serving suggestions” and “variations” chapters above.
MAKE AHEAD & STORAGE
– Make ahead: you can make the dough ahead of time and let it rest in the fridge for up to 8 hours, wrapped in foil. You can also cook the piadina and keep it for two days before it gets stale.
– Plastic bag: store it in a plastic bag for up to 2 days. It can be reheated in a microwave or skillet for a few minutes.
– Freezer: let them cool down completely, transfer them into a freezer-friendly plastic bag, and freeze them for up to 3 months.
 

Nutrition

Calories: 223kcal, Carbohydrates: 38g, Protein: 5g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 54mg, Dietary Fiber: 1g, Sugar: 0.1g, Vitamin B6: 0.02mg, Vitamin E: 1mg, Vitamin K: 3µg, Calcium: 9mg, Folate: 92µg, Iron: 2mg, Manganese: 0.3mg, Magnesium: 11mg, Zinc: 0.4mg
Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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Recipe Rating




15 Comments

  1. Awesome recipe, thanks Nico!
    I’m terrible at making bread and kneading and after several failed attempts I told myself I’d never make any kind of bread again!
    But when I saw this recipe, I thought I’d give it one more try because it doesn’t use yeast/baking powder/sugar, minimal kneading and no need to prove etc. It was a very simple recipe and was easy to follow. Tip that wasn’t mentioned in the recipe: Don’t use oil, I’ll just cook it in a weird way, and use low heat and cook it at 2m per side, and when it starts to bubble gently beat it so the bubble can distribute over the bread and create these cool pockets!

    1. Thanks for the tips Amy! I’m happy you liked the recipe 🙂
      Yeah the best would be to cook it on a dry (no oil) cast iron pan 🙂
      Cheers,
      Nico

  2. This looks great! 😀 The food nerd in me wonders: What is the difference between a tortilla and piadina? Is it in name only? (I’ve never made tortillas). TIA!

    1. Hi Sadie,
      I’m happy you like the look of the piadina. And yes, piadina can certainly be considered the Italian version of tortilla.
      Although, in some regions of Italy the piadina is made with lard which gives it a crumblier texture than a tortilla 🙂
      Kindest,
      Louise

    2. 5 stars
      It takes more time to go to the shop and buy ready made piadine than make them yourself with 3 ingredients in 15 minutes! Top 👌👍💪🙏🙏🙏🎉🎉🎉

    1. Hi Oretta,
      I’m so happy you liked the piadina – thanks for taking the time to leave a review here.
      Have a great rest of your week. Cheers,
      Louise

  3. 5 stars
    Those are great, delicious and soft! Can the dough balls be stored in the fridge or freezer (before flattening) and how long for?

    1. Ciao El! Thanks for commenting, I am delighted you like the piadinas!! You can definitely store in the fridge for up to 2 days before flattening (but take out the dough 1 hour before as it will the be far easier to flatten). I have not tried freezing it – but I promise to test that when I redo this recipe soon. Cheers, Nico

  4. 5 stars
    I love the stracchino, and I have also made your vegan ricotta. Thank you. As a vegan, I really miss cheese. I was not successful with the piadine. They did not puff up, and tasted like raw dough.

    1. Thank you 🙂 Happy you liked the vegan stracchino and the ricotta. I’m sorry about the piadine, hopefully next time they’ll turn out better 🙂

  5. I don’t like soy milk. Can it be substituted with another plant milk without it compromising the flavor?

    1. Hi Jessi, yes, you can replace soy milk with most plant milks. Like rice, oats, etc, as long as they are NOT sweetened. They should be as natural as possible.

    1. Hi Cyndie, sure 🙂 You can make the piadina without oil, just water. Or you can add the same quantity of soy-milk. Both ways will turn out good 🙂