Vegan piadina is a thin yeast-free Italian flat-bread that can be filled, sliced in triangles, or rolled like a wrap. This recipe is easy to make, with four simple ingredients that you already have at home, without proofing, cooked on a pan, and with olive oil instead of lard.
In a bowl, add all the ingredients together and mix with a fork or with a spatula till everything comes together.
Transfer the mixture on a worktop that you previously sprinkled with flour, and knead for 5 minutes until you have a smooth, soft but compact dough ball. Cover with a cloth and let rest for 15 to 30 minutes.
Cut the dough in 4 equal pieces, then shape each piece into a ball. Cover the balls with a cloth to prevent them from drying and in the meantime start warming up a non-stick pan on low-medium heat.
While the pan warms up you can flatten the first ball into a thin, round flat-bread (piadina). Rotate the dough often so that you get a regular round shape. You should aim for 3mm thick discs. That is 3/32 Inch or 0.12 Inches. Sprinkle the worktop and the dough with flour to prevent it from sticking.
Cook the piadina on the hot non-stick pan. The pan should be hot, but the heat/flame should be low. Let cook for about 1.5 - 2 minutes on each side.
When it's cooked, put it on a plate in between a clean kitchen cloth. This will help preserve moisture. Repeat with the other flatbreads till you are done.
Fill up with your favourite filling and enjoy! We use our vegan stracchino with arugula as a filling.
Check out our recipe for vegan stracchino, an Italian fresh cheese. It's the perfect filling for piadina together with fresh arugula.If you can, use a digital scale for our recipes. This way you'll get the best results.We use calculateme.com to convert grams to US volume measurements. We believe they have the most accurate conversion algorithm. If must use cups and spoons, then use the "spoon and level" method. That is, spoon the ingredients into the measuring cup, or measuring spoon. Then level the excess with a knife.